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Jiang Nan NYC
Xiao Long Bao
Peking Duck (Whole)
Crab Soup Dumplings
Hairy Crab
Cumin Lamb
Drunken Chicken
Thin-skinned, hand-pleated dumplings with a clean pork broth that pools generously inside — a reliable benchmark of the kitchen's precision.
Lacquered, crackling-skinned duck served in stages: crispy skin with pancakes, then succulent carved meat.
Delicate pleated wrappers bursting with scalding, savory crab-laced broth and tender filling.
Shanghai-style hairy crab served in season with the roe-rich tomalley intact — a luxury item that draws serious diners when available in autumn.
Wok-fired lamb pieces coated in toasted cumin and dried chilies with a smoky, aromatic heat.
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
Based on 1,946 reviews
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