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Good Taste Lobster

小吃快餐 · ⭐ 3.6

Yibeilu, Xintiandi (directly opposite CITIC Bank)

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Dry-Cut Pig's Head Meat

  A traditional Chinese cold dish made by boiling pork head, cooling it, and slicing it thinly. It has a crisp texture and savory-sweet flavor, often served with garlic and cilantro.
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  Steamed Freshwater Crab

  Steamed June Yellow Crab with fresh June Yellow Crabs, ginger slices, and scallions to remove fishy smell and enhance aroma. Clean the crabs, steam over high heat until fully cooked, preserving the natural flavor of the crab meat.
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  Steamed Female and Male Crab

  A traditional Chinese dish featuring fresh female and male crabs steamed to perfection, highlighting their natural sweetness and delicate texture.
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  Beef and Chinese Cabbage Stir-fry

  A classic Chinese dish featuring beef and Chinese cabbage, simmered together to create a savory and tender meal.
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  Braised Drunken Crab

  Fresh crab is steamed and then marinated in a special blend of yellow wine, soy sauce, sugar, and ginger for a rich, savory flavor.
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  Garlic-Style Lobster

  Fresh lobster stir-fried with abundant garlic, seasoned with soy sauce, sugar, and wine for a rich, savory flavor.
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  Green Pepper Stir-fried Pork Head Meat

  A classic Chinese dish featuring tender pork head meat stir-fried with green peppers, offering a savory and slightly spicy flavor.
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  Spicy Crab and Chicken Feet Stew

  A spicy stew made with crab and chicken feet, simmered in a flavorful blend of chili and Sichuan peppercorns.
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  Spicy Lobster

  Spicy lobster made with fresh crawfish, stir-fried with scallions, ginger, garlic, dried chilies, and Sichuan peppercorns. After cleaning, the ingredients are sautéed in oil, then combined with the crawfish and simmered in water or broth until flavorful.

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