Dian Shui Lou (Nanjing Branch)

Crab dish marinated in Shaoxing wine, preserving the sweetness of the crab meat and the rich aroma of the wine. The crab roe is full, and the texture is smooth. This is a cold dish that can be enjoyed directly.

Selected tender Virgin Crab is cooked with egg whites. The sweetness of the crab meat blends into the smooth egg whites, creating a delicate, custard-like texture. Recommended to be enjoyed hot to savor its delicate flavor.

Crab roe is steamed with Huadiao wine, releasing a rich aroma that enhances the sweetness of the crab meat. The bottom is usually lined with egg liquid to absorb the essence. A classic Jiangsu-style seafood dish.

Crab and rice cakes are stir-fried in a rich sauce over high heat. The crab is fresh and delicious, and the rice cakes are soaked in the savory sauce and seafood flavor, with a soft and chewy texture. Rich flavor, very appetizing.

Steamed egg custard topped with fresh and fragrant crab powder and roe. The texture is as delicate as pudding, with a rich seafood flavor in every bite. Suitable for enjoying one bowl per person.

Roasted Cherry Valley Duck, with crispy skin and juicy meat. Usually served with pancakes, scallions, and special sweet bean sauce, and includes options like duck congee or stir-fried duck bones. A luxurious main course for group gatherings.

Deboned duck meat is wrapped in smooth taro paste and then deep-fried. The exterior is crispy, and the interior combines the aroma of duck with the sweetness of taro. Rich in layers of texture, moderately sweet and savory.

Selected New Zealand beef tongue, braised or seasoned. The beef tongue is tender and elastic, with a flavorful soy sauce. Suitable for eating with chopped scallions.

Cuttlefish, taro, and pork belly are braised together. The cuttlefish is fresh and elastic, the taro is soft, and the pork belly is fatty but not greasy. The sauce is thick, savory, and very appetizing. A traditional dish that goes well with rice.

Chicken wings are marinated in red yeast and dark beer, then deep-fried. The chicken skin is reddish-brown, with a unique fermented wine and malt aroma. Crispy on the outside and tender on the inside, with a unique flavor.

Steamed fish head covered with a generous amount of pickled chili peppers. The fish head is rich in collagen, and the sour, spicy, salty, and fragrant pickled chili peppers are appetizing and stimulating to the taste buds. Suitable for those who like spicy food.

A spicy and sour seafood hot pot featuring Giant Grouper. The fish skin is chewy and rich in collagen, and the soup is spicy and appetizing. Various seafood and vegetables are added, making it warm and rich.

River eel is pan-fried in sesame oil until the skin is golden and crispy, and the meat is tender. The rich aroma of sesame oil perfectly complements the fresh flavor of the eel. It has a nourishing flavor.

River eel is cooked with pork caul fat and preserved greens. The fat moistens the eel, and the salty aroma of the preserved greens enhances the overall flavor. A traditional, labor-intensive dish.

Selected slices of firm and elastic Tiger Grouper, stir-fried with seasonal vegetables over high heat. The fish slices are tender and fresh, with a light and delicious flavor. You can taste the original sweetness of the fish.

Abalone and fatty, lean pork belly are braised together. The pork belly is tender and flavorful, and the abalone is chewy and delicious. A rich, red-braised style, moderately sweet and savory, very appetizing.

Squid (medium size) is stuffed with salted egg yolk, sliced, and served as a salad with lettuce. The squid is fresh, sweet, and chewy, and the salted egg yolk is salty, fragrant, and creamy. A refreshing and flavorful appetizer.

A personal bowl of soup stewed with 'Chuan Qi' leaves and chicken. The soup is clear and sweet, with a light herbal aroma and smooth texture from the 'Chuan Qi'. It has nourishing and warming effects.

Made with 'Chuan Qi' leaves and fresh shrimp, quickly stir-fried in sesame oil. The 'Chuan Qi' leaves are smooth and tender, with a rich sesame oil aroma, and the shrimp are crisp and fresh. A healthy vegetable dish.

Stir-fried 'Chuan Qi' leaves with young ginger shreds. The mild spiciness and aroma of young ginger remove any grassy smell, preserving the vegetable's sweetness. The texture is smooth and crisp.

Small taro (baby taro) is braised in scallion oil. The taro is soft and tender, absorbing the savory flavor of the scallion oil. A classic home-style Jiangsu dish.

Winged beans (four-angled beans) are battered and deep-fried. The exterior is crispy, while the interior retains the vegetable's crispness and moisture. Usually served with pepper salt, it is crispy and delicious.

Asparagus cut into strips and stir-fried with salted egg yolk (golden sand). The asparagus is sweet and juicy, coated with a sandy salted egg yolk exterior, creating a unique sweet and savory flavor.

Thin-skinned soup dumplings with abundant filling, a mixture of pork and rich crab roe and meat. Overflowing with soup when bitten, full of umami. Recommended to be eaten with shredded ginger and red vinegar.

Glutinous rice is stuffed into the holes of lotus root and simmered for a long time in osmanthus syrup. The lotus root is soft and tender, the glutinous rice is soft and sticky, with a rich osmanthus aroma and sweetness. A classic Chinese dessert.

A scoop of vanilla ice cream on top of steaming rich taro paste. The combination of hot and cold textures, along with the aroma of taro and the creamy flavor of ice cream, creates an excellent taste. Made with Taiwanese 'Binao Xin' taro.