Jiang Nan NYC

Crispy on the outside and tender inside, boneless yellow croaker fried to golden perfection and lightly seasoned.

Tender poached boneless chicken served cold, drenched in a fragrant spicy Szechuan chili oil sauce and topped with crushed peanuts and scallions.

Delicate slices of beef tongue marinated and tossed in a punchy Szechuan hot and spicy chili oil blend.

Crispy sliced lotus root filled with sweet glutinous sticky rice, slow-braised in an aromatic osmanthus flower syrup.

Silky, melt-in-your-mouth steamed egg custard infused with fragrant black truffle extract and topped with microgreens.

Handcrafted Shanghai soup dumplings filled with seasoned ground pork and savory rich bone broth.

Delicate soup dumplings stuffed with premium pork and rich fresh crab meat, served piping hot.

Gourmet soup dumplings filled with tender chicken and aromatic black truffle sauce.

Crispy fried spring rolls stuffed with shredded fresh cabbage, carrots, and Asian mushrooms.

Pan-seared dumplings packed with juicy Wagyu beef and melted cheese, crisp on the bottom and tender on top.

Tender chicken wontons tossed in aromatic Szechuan chili oil, creamy peanut sauce, and fresh green scallions.

Succulent roasted half duck with crispy mahogany skin and tender meat, served with handmade pancakes, fresh cucumber, scallions, and sweet bean sauce.

Traditional roasted whole Peking duck sliced tableside, featuring crackling crispy skin, soft white pancakes, scallions, cucumbers, and pineapple slices.

Authentic Szechuan Mao Xue Wang featuring tender sliced beef, ox tripe, and spam poached in a fiery, fragrant red chili peppercorn broth.

Tender black fish fillets simmered in a tangy, spicy broth made from pickled green mustard greens and green peppercorns.

Whole deboned fish intricately carved to resemble a squirrel, deep-fried to crispy perfection, and drizzled with a sweet and sour sauce topped with pine nuts.

Melt-in-your-mouth tender pork belly slow-braised in a savory black tea infused dark soy sauce reduction.

Crispy blanched string beans wok-tossed with aromatic minced pork, garlic, and dried Szechuan chilies.

Tender Chinese eggplant stewed with savory minced pork in a bold garlic, vinegar, and spicy chili sauce.

Classic Szechuan dish of soft tofu cubes and savory minced pork simmered in a rich, numbing chili paste broth.

Fresh loofah squash wok-fried with sweet shimeji mushrooms and green edamame in a light ginger garlic broth.

Fragrant jasmine rice wok-fried with juicy shrimp, sweet scallops, egg, dried scallops, and fresh scallions.

Chewy wheat noodles in a savory sesame peanut chili sauce, topped with tender shredded chicken, cucumber strips, and crushed peanuts.

Decadent claypot rice layered with rich seared foie gras, mixed mushrooms, cheese, and aromatic black truffle reduction.

Crispy golden-fried milk custard cubes with a crunchy shell and warm, creamy sweet interior.

Classic silky French vanilla custard capped with a crunchy, hand-torched caramelized sugar crust.

Refreshing iced green tea infused with real tropical passionfruit juice and fragrant tea leaves.