Jiang Nan Spring - Alhambra
Jiang Nan Spring
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The food and service are great. I recommend getting the duck. There's only a few places that I know of that can do duck properly. Service: Dine in Price per person: $30–50 Food: 4 Service: 5 Atmosphere: 5
The food here is really good. It's Shanghai style, so very nice, sweet flavors. My Chinese girlfriend orders for me every time, so I'm not sure what the dishes are called. She always gets this giant meatball with bak choy, the soupy dumplings, little eels in brown sauce, pork belly in brown sauce, sweet and spicy egg plant, and this spicy fish fillets. Everything tastes amazing and has really nice textures. The service is also on point. Staff are fast and efficient, refill waters, remove dirty plates without needing to be asked. They even pour your beer for you, when you order a pitcher.
Delicious! Thats what all of us were saying about our dinner at The Michelin rated Jiang Nan Spring in Alhambra,California! We chose Jiang Nan Spring as the dining venue for a post wedding rehearsal dinner for 20 family members and the brude and groom and everyone was so pleased with the delicious Shanghinese cuisine and the excellent service at Jiang Nan Spring! Classic family style freshly made to order beef,poutry,fish,veggie and vegan dishes was the order of the day and Jiang Nan Spring came through perfectly! Their soups and sauces were the perfect compliment for our ding experience! The service is spot on and the prices are very fair for the quality and portions at Jiang Nan Spring on Main Street Alhambra,California. . . . . . #jiangnanspring #jiangnanspringalhambra #seetheusa #shanghainese #chinesefood #michelinchinesefood #godisgood #ilovechinesefood #jiangnanspringalhambra
Not happy with the food or service Told the fish was $13 and the bill said $42. Filet mignon was not temder and was missing the fragrant vegetable listed on the menu.
The staff had smelly noodles, loud noises, and the room temperature was cold, and it was during the Chinese New Year. Moreover, the Shanghai thick fried noodles were half-cooked, and I guess other fried noodles, most of which used inferior oil. The so-called Michelin noodles were outdated and sloppy. They were just a sister version of Panda Express, but other restaurants were more professional and tolerant.
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