Jiang Nan NYC

Xiao Long Bao

Thin-skinned, hand-pleated dumplings with a clean pork broth that pools generously inside — a reliable benchmark of the kitchen's precision.

Peking Duck (Whole)

Lacquered, crackling-skinned duck served in stages: crispy skin with pancakes, then succulent carved meat.

Crab Soup Dumplings

Delicate pleated wrappers bursting with scalding, savory crab-laced broth and tender filling.

Hairy Crab

Shanghai-style hairy crab served in season with the roe-rich tomalley intact — a luxury item that draws serious diners when available in autumn.

Cumin Lamb

Wok-fired lamb pieces coated in toasted cumin and dried chilies with a smoky, aromatic heat.

Drunken Chicken

Cold poached chicken marinated in Shaoxing wine, silky and fragrant — a classic Jiangnan cold appetizer that showcases the kitchen's restraint.

Steamed Whole Fish

Live-tank fish steamed to order with ginger and scallion, finished tableside with hot oil — freshness is the point and it shows.

Honey Walnut Shrimp

Crispy battered shrimp in a sweet, creamy sauce topped with candied walnuts — crowd-pleaser guaranteed.

Braised Pork Belly

Meltingly tender pork belly in a glossy, soy-caramel glaze that collapses at the touch of chopsticks.

Hong Shao Rou

Slow-braised pork belly lacquered in soy and rock sugar until the fat trembles and the skin turns to yielding silk — a Jiangnan staple done properly.

Shrimp with Longjing Tea

Delicate stir-fried river shrimp with Longjing green tea leaves — a refined Hangzhou-style dish with a subtle vegetal fragrance that few restaurants in New York attempt.

Sauteed Eggplant in Spicy Garlic Sauce

Silky eggplant pieces wok-charred and drenched in a fiery, garlicky sauce with deep umami.

Cold Appetizer Platter

An assortment of Jiangnan-style cold starters — typically including smoked fish, edamame, and marinated tofu — a strong opening move for the table.

Duck Bone Soup (Add-On)

Rich, milky broth simmered from Peking Duck bones with tofu and vegetables — a comforting finale.

Scallion Oil Noodles

Shanghainese hand-pulled noodles tossed in deeply caramelized scallion oil — simple, satisfying, and a reliable litmus test for any Jiangnan kitchen.

Stir-fried Green Beans

Spicy Fish with Tofu

Sautéed Cubed Beef With Bell Peppers