Zhe Ning Fang Jia Can Ting

A famous Jiangsu dish. Pork ribs with bones are braised for a long time. The sauce is rich and glossy, with a balanced sweet and salty flavor. The meat is tender and falls off the bone. Suitable to eat with rice.

Pork ribs are braised with a generous amount of scallions. The scallions release a rich aroma after high-heat cooking, infusing the meat. The pork ribs absorb the essence of the scallion oil, resulting in a unique flavor.

Classic Chinese pork ribs dish. Ribs are deep-fried until crispy on the outside and tender on the inside, then coated in a sweet and sour sauce. The dish has a rich color, is appetizing, and has a sweet, sour, and crispy texture.

Pork ribs are deep-fried until golden brown and crispy, then stir-fried with salt, pepper, chopped scallions, and chili flakes. The texture is dry and savory, crispy on the outside, and chewy on the inside. It's perfect with drinks.

Dried yellow croaker and pork ribs are braised together. The salty, oceanic flavor of the yellow croaker blends with the savory aroma of the pork fat, creating a rich and layered flavor.

Pork belly braised with dried yellow croaker. The pork, with its alternating layers of fat and lean meat, absorbs the savory flavor of the dried fish. It's rich but not greasy, a traditional Jiangsu flavor dish.

Shredded pork, shredded red pepper, and other shredded vegetables are stir-fried over high heat. The dish has bright colors, a crisp texture, and the mild sweetness and fragrance of red peppers. It has a home-style, refreshing flavor.

Fresh shredded shrimp stir-fried with pickled mustard greens. The salty flavor of the pickled mustard greens perfectly complements the sweetness of the shrimp. The texture is crisp and tender, light, and not greasy.

Tender yellow chives quickly stir-fried with shredded shrimp. The yellow chives have a delicate, sweet flavor, and the shrimp are tender and smooth. The combination is fragrant and makes for a refreshing river delicacy.

Tiger paw refers to pig knee tendons, rich in collagen and with a Q-like texture. Braised with crisp bamboo shoot slices, the rich sauce coats the ingredients, creating a rich textural contrast.

Chicken pieces braised with dried yellow croaker. The chicken is tender and smooth, absorbing the savory flavor of the dried seafood. It's a flavorful dish with a unique taste, good with rice.

Chicken braised with sweet chestnuts. The chicken is tender and juicy, and the chestnuts are soft and sweet. The rich sauce has a balanced sweet and savory flavor. It's a warm, home-style dish.

Frog leg meat, tender and white, is battered and deep-fried, then seasoned with salt and pepper. Crispy on the outside, tender on the inside, salty and slightly spicy. The texture is similar to tender chicken but more delicate.

Frog legs stir-fried with plenty of garlic slices. The garlic flavor is strong, removing any gaminess from the frog legs and enhancing their freshness. The meat is tender and springy.

Frog legs are quickly stir-fried with a rich sweet bean paste or soy paste. The sauce is fragrant and tightly coats the tender frog meat, with a rich sweet and savory flavor.

Frog legs braised with Sichuan peppercorns and chili peppers. The dish is numbing, spicy, and fragrant, stimulating the taste buds while keeping the meat tender. It's suitable for those who enjoy bold flavors.

Fresh crab steamed to retain its original sweetness. The crab meat is firm and springy, and the roe is rich and aromatic. Dipping in ginger and vinegar sauce enhances the flavor.

Crab pieces stir-fried in a rich sauce. The sauce is savory and flavorful, penetrating the crab meat, leaving a lingering taste. It's suitable for pairing with drinks.

Crab pieces stir-fried over high heat with ginger and scallions. Ginger and scallions remove any fishiness and enhance the natural sweetness of the crab meat, releasing a fragrant aroma.

Sea cucumber braised with ginkgo nuts. The sea cucumber has a soft, Q-like texture and is rich in collagen. The ginkgo nuts have a slightly bitter, sweet aftertaste. It's a light and nourishing delicacy.

Sea cucumber braised with dried shrimp roe. The shrimp roe's flavor is concentrated, and the sauce is thick. The sea cucumber absorbs the delicious broth, resulting in an excellent flavor.

Pig knee tendons (tiger paws), rich in collagen, are braised with sea cucumber. Both have a Q-like, soft texture, a rich sauce, and are abundant in collagen.

Selected Jinhua ham slices, candied and steamed until tender. Usually served with bread or crispy crackers, it has a balanced sweet and salty flavor and a rich aroma.

Fresh scallops stir-fried with green asparagus. The scallops are sweet and tender, and the asparagus is crisp and refreshing. The seasoning is light, preserving the natural flavors of the ingredients.

Tender vegetable hearts are stewed in a casserole with broth. The leaves become tender and flavorful, and the broth is sweet and clear. It's a warm and refreshing vegetable soup.

Napa cabbage is slow-cooked in a casserole until tender. The cabbage releases its natural sweetness, and the broth is savory and warming. The texture is delicate and suitable for all ages.

A classic Jiangsu delicacy. 'Yan' refers to salted meat, 'Du' is the sound of simmering, and 'Xian' refers to fresh meat. The soup is milky white and rich, with a balanced salty and fresh flavor. The addition of bamboo shoots enhances the taste.

Fresh large fish head is slow-cooked in a casserole for a long time. The soup is milky white and rich, the fish meat is tender and smooth, and it's rich in collagen, making it nourishing.

Handmade giant pork meatballs, usually stewed with cabbage. The meatballs are fluffy and delicate, absorbing the soup. They have a good balance of fat and lean meat and melt in your mouth.

Chicken and fried tofu stewed together. The porous structure of the fried tofu absorbs the essence of the savory chicken broth, releasing juice with every bite. The texture is rich and juicy.

Beef slices and vermicelli stewed in a rich curry broth. The curry flavor is rich and slightly spicy, and the vermicelli is smooth and flavorful. It's a warming dish with a unique flavor.

A traditional 'kung fu' dish, usually referring to a whole chicken and ham (or pork knuckle) stewed for a long time. The broth is extremely rich and delicious, and the meat is tender and falling off the bone. Suitable for sharing among many.

Tender chicken and large clams are stewed together. The savory flavor of the seafood perfectly combines with the rich chicken broth, creating a layered and intensely flavorful soup.

Tender green pea shoots stir-fried with winter bamboo shoots and winter mushrooms (shiitake). The texture is rich, with crisp pea shoots and tender mushrooms. It's a classic vegetarian delicacy.

Fresh, tender pea shoots quickly stir-fried. The dish retains the vibrant green color and crisp texture of the vegetables, with the unique fragrance of pea shoots. Simple yet delicious.

Pea shoots paired with braised bamboo shoots in a rich, dark sauce. The salty sweetness and oily richness of the bamboo shoots contrast with the refreshing texture of the pea shoots, creating a unique and appetizing dish.

Napa cabbage braised with dried shrimp. The umami of the dried shrimp enhances the natural sweetness of the cabbage, resulting in a tender, juicy, and savory dish.

Tender straw mushrooms stir-fried with sweet cabbage. The flavor is light and refreshing, and the texture is smooth. It's a healthy vegetable dish.

Fresh winter bamboo shoots sliced and stir-fried over high heat. This dish emphasizes the natural crispness and sweetness of the bamboo shoots, along with the 'wok hei' (breath of the wok). The texture is crisp, preserving the original flavor of the winter bamboo shoots.

Salty preserved vegetables stir-fried with crisp bamboo shoots. The aroma of the preserved vegetables complements the texture of the bamboo shoots, making it appetizing and good with rice.

Thin bean curd sheets (soy product) braised with preserved vegetables. The bean curd sheets absorb the savory broth of the preserved vegetables, resulting in a tender texture and a home-style salty and savory flavor. It's a common Jiangsu side dish.

Restaurant's signature tofu dish. The tofu is tender and smooth, braised with a special sauce until flavorful. It has a unique flavor and delicate texture.

Mushrooms and tofu braised together. The rich aroma of the mushrooms permeates the tofu, which absorbs the sauce. The texture is tender and juicy, with a savory and delicious flavor.

Tofu cubes are pan-fried and then braised. The dish has a glossy red color, a slightly chewy exterior, and a tender interior with a rich soy sauce flavor. It's a classic dish that goes well with rice.