While the San Gabriel Valley is home to hundreds of Chinese restaurants, the ones that stand out from the crowd are few and far inbetween at times. But thanks to our veteran Onioners (and former Hounds) like @ipsedixit , we can more easily find these places of excellence. 
One such place is Jiang Nan Spring, a relative newcomer, opening before the pandemic hit the States, but thankfully managing to survive since lockdown has been lifted.
And in actuality, Jiang Nan Springâs ownership and chef have a long history locally. They were the former chef-owners of local favorite Changâs Garden in Arcadia, but ended up retiring. Then, after a year or two, they were asked by a family member to help them start up a new restaurant (Jiang Nan Spring), and they ended up staying on to help cook and co-run the restaurant.
The interior of Jiang Nan Spring is also noteworthy in that itâs one of the few Chinese restaurants in the SGV that isnât just a generic drywall with a couple picture frames style of decor. Itâs a clean style and has some thought put into the interior design.
Weâve been to Jiang Nan Spring a few times before COVID-19 hit, but then with the lockdown and pandemic, we hadnât been back in well over a year+. In that time, Jiang Nan Spring has managed to earn a Michelin Plate award in 2020, and a Michelin Bib Gourmand in 2021 (both well-deserved). And even before their Michelin recognition, they already captured the interest of local chef celebrities like Chef Michael Cimarusti (of Michelin 2 Starred Providence fame), whoâs dined multiple times at Jiang Nan Spring.
Iâll let @ipsedixit chime in on the intricacies of Jiang Nan cuisine, but per the name, it literally means âSouth of the Riverâ (the Yangtze River in this case), and it encompasses dishes youâd often find at Shanghai restaurants, Zhejiang cuisine, and beyond. On this return visit from lockdown, we started withâŠ
Lamb with Sour Cabbage Soup:
Absolutely delicious: The star of this clay pot soup would have to be the Preserved Cabbage, which provides a sharp piquant base with each sip of the Lamb Soup. It helps to offset the fattiness of the tender slices of Lamb meat, and helps smooth out the gaminess as well. Itâs warming, soulful, and just a great dish to open up the taste buds. 
(Special) Sauteed Light Water Spinach with Garlic:
Be sure to ask the servers what Vegetables they have for that day, and when you decide which one you like, have them saute it with Garlic. On this visit, they just happened to have gotten in a âLight Water Spinachâ (their English name for it), which is indeed a lighter variant on the traditional dark green Water Spinach more commonly found around here.
This was tasty with good Wok Hei (Breath of the Wok), tasting lighter and more vegetal than the usual version.
Sauteed Eel:
Fantastic! A great saute, tender morsels of Eel meat that had the meatiness of a good Rock Cod, but in thinner slivers. The Green Onions, Cilantro and their Housemade âBraising Sauceâ (redolent of Light and Dark Soy Sauce, Black Vinegar and additional seasonings) added a great savoriness to each bite. 
Pork Chop with Pepper Salt:
First, before I get called out by our Chinese cuisine experts (@ipsedixit @A5KOBE @paranoidgarliclover @BradFord @Sgee and others), I know this isnât a Jiang Nan, nor Shanghai dish. 
There was one visit we made before the pandemic where our group was craving Pork Chops in Pepper Salt, and decided to try it; and shockingly, they make a very good version.
It starts with a good deep frying technique, with the pieces of the Fried Pork Chops having a pleasing battered exterior without tasting excessively greasy or oily like many versions turn out to be. The pieces are also balanced with a good ratio of leaner meat to fat (many of the disappointing versions taste like they are ~50 - 90% Fat), and itâs not overly salty. Just satisfying and delicious.
Pickled Cabbage with Peas and Bean Sheets:
After one of my best friends (from Taipei) explained to me what the Chinese name for this dish was, I wish more restaurants hire better translators, as hearing âSnow Cabbage, Soy Beans and a Hundred Leavesâ sounds far more poetic. This is another excellent standout dish, with the Pickled Mustard Greens exuding a deep, green / vegetal flavor, with complexity from the preserved nature of it, the Young Soy Beans (Edamame) adding a nice earthy element, and the Tofu Skin / Bean Curd Sheets giving it a pleasing bite. Jiang Nan Springâs version is one of the better versions around town. (Oh, and itâs naturally vegan.)
Rice Ball Soup with Wine and Egg Flower:
We finished things off with a nice Dessert, one of my favorites: Rice Ball Soup with Wine and Egg Flower, which is a lightly sweet finisher of Rice Balls filled with Black Sesame, in a Jiu Niang (Sweet Fermented Rice) cooked with a few freshly cracked Eggs (to develop the âEgg Flowerâ component). We appreciated the little touch of them adding some Dried Osmanthus Flowers on top (for more fragrance).
Another Visit (6th Visit?):
It was such a warming, homely meal and these flavors were things we didnât have during 2020, that we made an excuse and had to make a return visit a few weeks later.
Shredded Pork with Baby Bamboo:
There is something special about Jiang Nan Springâs version of this classic dish. The Shredded Pork and Baby Bamboo seem to coalesce together and create a synergy of taste better than any version Iâve had in recent memory. Tender morsels of thin-sliced Pork sauteed with Baby Bamboo that is quite tender and has absorbed all the flavors of the wok.
Spicy Boiled Fish Fillet:
It seems the juggernaut that is Szechuan cuisine continues to influence menus across the region. Weâve seen numerous Non-Szechuan restaurants serving up Szechuan dishes for the past few years now. This was a case of us still being careful and not wanting to dine out too often, so we were craving the classic âWater Boiled Fishâ dish and decided to try it here.
Thankfully, Jiang Nan Springâs version is very respectable. Thereâs a good spicy heat and numbing heat from the various peppers, including Szechuan Peppercorn and Dried Chilies. The Grey Sole Fillets absorbed the fragrant Chili Oil / poaching liquid beautifully and the silken Tofu and Bean Sprouts were a welcome counterbalance. Tasty!
Fish Fillet with Sour Cabbage:
Their Fish Fillet with Sour Cabbage is a lighter variant of their excellent Lamb with Sour Cabbage Soup. Here, light, delicate morsels of Grey Sole are cooked in a Soup with Preserved Napa Cabbage and Silken Tofu. The Preserved Napa Cabbage once again serves as the backbone, instilling a bracing tartness that awakens the senses, and works well with this lighter Seafood Broth.
Handmade Pork Steamed Dumplings (Napa):
Jiang Nan Spring makes their own Dumplings in-house, by hand, so we wanted to give them a try. (Note: The menu states that itâs âSteamed Dumplingsâ, but they are actually Boiled Dumplings, which is fine by us.) These were pretty good. These are the medium-thick Dumpling skin style, with a balanced filling of Marinated Ground Pork with Napa Cabbage (or you can choose Chinese Chives)).
Weâd be glad to order these again if we were craving Dumplings while also enjoying Jiang Nanâs regular dishes.
7th Visit:
Sauteed âAâ Vegetable with Garlic:
Another of their options for Sauteed Seasonal Vegetables, their Sauteed âAâ Vegetable with Garlic is also quite tasty. Good wok skills, fragrant Garlic.
Seaweed Flavored Fried Fish:
I love ordering this dish at various Shanghai restaurants around town, and Jiang Nanâs version is quite enjoyable. A good fry, with clean oil, their Seaweed Flavored Fried Fish isnât greasy, has a light crispy batter and tender bites of Grey Sole within. The Seaweed mixed into the batter results in visually interesting green lines coursing along the outside of each piece. It goes great with a bit of Steamed Rice.
Half Tendon, Half Beef Noodle Soup:
Yes, another risky move, but on this visit, our server mentioned in passing that the Chef-Owner made a good version of the classic Chinese Beef Noodle Soup, influenced by some of his years cooking in Taiwan. And it was surprisingly good.
There were tender chunks of Stewed Beef Shank and Beef Tendon, a decent kick to the Beef Noodle Soup itself, and the Noodles were slippery and about standard. It wonât dethrone Cindyâs Kitchen (our current favorite), but itâs worth an order if you were craving this dish and were in the area.
Shanghai Xiao Long Bao:
One of the weak links on Jiang Nanâs menu would have to be their Shanghai Xiao Long Bao (XLB), or as seen listed across various English menus as âSoup Dumplingsâ at times (yes, even though itâs not a Dumpling!).
The XLB here are thicker skinned, a bit clumpy at the top, with an OK filling and burst of âSoupâ within. Even for fans of thicker Xiao Long Bao, the version here at Jiang Nan isnât worth ordering.
Bitter Melon with Salted Egg Yolk:
Growing up in the U.S., I still marvel at how Iâve come to enjoy Chinese Bitter Melon, which, per the name, is a very bitter vegetable dish. Itâs usually balanced out by the use of other potent seasonings, such as Black Bean Sauce, or here, with Salted Duck Egg Yolks. This adds the salinity, but also a deep, savory creaminess from the Duck Egg Yolks sauteed into the Bitter Melon and balancing out the bitterness.
Sauteed Eel:
We dined with a friend on this visit, and they were craving the Sauteed Eel dish, so we obliged. Just as good as the previous visits.
Pork Meat Balls with Brown Sauce (or, Braised Lionâs Head):
Yet another simply translated English menu name that we were bummed was so neutered after my Taiwanese friend told me what it actually said in Chinese (âBraised Lionâs Headâ). 
That sounds way cooler, but Iâd imagine us English-only speakers who didnât know about this dish would be shocked and think it was actual Lionâs Head in this dish.
These are huge Marinated Pork Meatballs, but so light, tender, and not dense at all, stewed in a Housemade Brown Sauce (which is usually Light and Dark Soy Sauce, Green Onions, Ginger and each Chefâs personal recipe) slowly cooked down to create this delicious Brown Sauce. The Napa Cabbage soaks up the tasty Brown Sauce quite well and it all goes great with Steamed Rice.
Spare Ribs in Lotus Leaf:
One of the most unique dishes offered at Jiang Nan Spring (originating from the Chefâs previous restaurant, Changâs Garden) are the Spare Ribs in Lotus Leaf. These are Spare Ribs wrapped with Sticky Rice and a satisfying, intensely appetizing seasoning, then wrapped in Lotus Leaves and steamed. The result is fall-off-the bone, tender bites of Steamed Spare Ribs infused with the savory, gently spicy mixture and stew-like Sticky Rice. Must order! 
Chicken in Wine Sauce:
We enjoy a good âDrunken Chickenâ (or listed here as âChicken in Wine Sauceâ), so we try to order it whenever we see it on a menu. Jiang Nan Springâs version is good, but not great. The Chicken itself is tender and tastes fresh. The infusion of Shaoxing Wine is there, but not as potent and popping as some versions around town (e.g., Shanghailanderâs version). Still, itâs tasty and still a good version to try if youâve never had it before. The Chicken is cooked through and thereâs a good salinity, but also a gentle sweetness, usually a hint of Goji Berries and the Shaoxing Wine infusion (so it tastes slightly boozy, but delicious).
Smoked & Fresh Pork Warm Soup:
Their Smoked & Fresh Pork Warm Soup is an addictive Pork Bone Soup amplified by the addition of Smoked Pork, which really adds a gentle smoky, porkiness in every sip. I love the Tofu Knots which are sheets of Tofu Skin twisted into playful knots, as they totally soak up the Pork flavors.
Chicken with Sesame Oil and Basil:
Also known as â3 Cup Chickenâ, Jiang Nanâs Chicken with Sesame Oil and Basil is an excellent version that weâve had locally. It starts with the extremely fragrant Sesame Oil pervading every bite, the floral Basil is gorgeous and elevates each bite even higher, and the tender, stewed morsels of Chicken. Itâs garlicky, fragrant, deliciously mouth-watering from the slow cooked Soy Sauce-based Sauce, and lightly sweet as well.
Fish Fillet with Hot Bean Sauce:
Another enjoyable version of a commonly seen dish around town, the slivers of Grey Sole are cooked down with a Hot Bean Sauce that tastes evenly balanced, not overly salty and not too spicy. Itâs got a little gentle heat, but nothing overwhelming, even though it looks pretty fiery.
Beef Rolled in Chinese Pancake:
Jiang Nan Spring also makes their own version of the popular Chinese âBeef Rollâ as locals have come to know this dish as, ever since 101 Noodle Express. We actually like Jiang Nanâs Beef Rolled in Chinese Pancake more than 101 Noodle Expressâ version. It starts with the Beef itself: The Stewed Beef Shank (cooled down and sliced) tastes of a higher quality, and the balance of flavors is more apparent here. The Chinese Pancake on the outside is also good, although, once in a while itâs a bit too dry (weâve ordered this 4 times here, 3 of the 4 times it was spot on). Add in the cooling Cucumber slivers, Green Onions and Cilantro with a touch of Hoisin Sauce and you have deliciousness. (@strongoxman)
8th Visit:
Shredded Pork with Baby Bamboo:
Even better than the previous times we ordered it.
(Special) (White) Bitter Melon with Salted Egg Yolk:
On this visit, they got in White Bitter Melon, and it was sauteed with Salted Duck Egg Yolk. This tasted less intensely bitter, a bit more delicate and more Squash like, but still delicious.
Sauteed Water Spinach with Garlic:
Good Wok Hei, the Water Spinach sauteed with slivers of Garlic is always an enjoyable accompaniment.
Spicy Dry Pot Chicken:
Yes, another dish that we probably took a risk ordering (itâs not Jiang Nan / Shanghai cuisine), but we wanted to try something different, this was brutally spicy! 
It is a Szechuan dish so itâs not surprising, but the Chef-Owner of Jiang Nan did it justice, delivering a fiercely spicy Dry Pot Chicken dish. You would think the lack of the crimson inferno pool of Chili liquid (found in other Szechuan dishes like Water Boiled Fish) would make this dish less spicy, but somehow, the dryness just intensifies the burning heat. 
The Cauliflower, Lotus Root and other veggies absorbed this Chili heat as well, so every bite in this dish just built upon itself. It was quite fragrant and flavorful, the Chicken chunks were infused with a good chili-savory quality. Lots of Rice was needed to quell this fire. But anyone enjoying spicy food should give this a try.
Jiang Nan Spring is a great neighborhood eatery specializing in Jiang Nan / Shanghai cuisine, and most dishes are executed very well. Itâs comforting, so interesting in the pantheon of flavors present here, and itâs a place I wish I had in my neighborhood. Its earning of a Michelin Plate and Michelin Bib Gourmand Award are deserving and feels fitting in this case; Jiang Nan Spring is a restaurant we find enjoyable, itâs not too expensive and you just have a tasty meal each time you go.
They have a variety of standout dishes, from the Shredded Pork with Baby Bamboo (their Shredded Pork with Dried Bean Curd is also quite good), the satisfying Chicken with Sesame Oil and Basil, to the tender, lush Pork Meat Balls in Brown Sauce (Stewed âLionâs Headâ). Their Sauteed Eel, Sauteed Vegetables with Garlic (ask what veggies are in that day), Pickled Cabbage with Peas and Bean Sheets round things out.
Donât miss out on their steamed Spare Ribs in Lotus Leaf for a standout item, Lamb with Sour Cabbage Soup, and their Rice Ball Soup with Wine & Egg Flower can finish off a meal nicely. Just a satisfying, good meal exploring a bit of the Jiang Nan region and beyond.
Jiang Nan Spring
910 E Main St.
Alhambra, CA 91801
Tel: (626) 766-1688
In the Sauteed Eel dish are it looks like they are using young / baby eel (like smaller than Sardines fillets). So there are no bone issues (or else itâd bug me, too!). 
Hope you get to try Jiang Nan Spring if you end up visiting L.A.
