江南雅厨 JiangNan Delicacy

Red-braised pork belly (红烧肉)

The defining dish of Jiangnan cooking — fat layers rendered to a quiver, lacquered in soy, Shaoxing wine, and rock sugar until the skin turns mahogany and the fat collapses into silk

Lion's head meatballs (狮子头)

Giant hand-formed pork meatballs braised with napa cabbage until the fat distributes through the meat and the broth turns silky — a Jiangnan classic

Drunken chicken (醉鸡)

Cold poached chicken steeped overnight in Shaoxing rice wine and aromatics — delicate, slightly boozy, served in thin slices as a starter

Steamed fish

Whole fish or fillet steamed clean and finished with hot oil, ginger, and soy — judges the kitchen's restraint more than any other dish

Stir-fried greens

Seasonal vegetables wok-tossed simply with garlic — a reliable palate reset between heavier braised courses