Cangxian Workshop (Binjiang Store)
特色菜 · ⭐ 4.3
Room 502, 5th Floor, Zone B, Intime Department Store, No. 515, Qizhi Street
Dishes
Da Hong Pao Milk JellyA dessert made by blending Da Hong Pao tea infusion with milk and gelatin, resulting in a smooth, tea-scented jelly.
Braised Yellow Croaker with Rice CakeHome-style braised yellow croaker with rice cakes features yellow croaker and rice cakes simmered together with soy sauce, cooking wine, and ginger, resulting in tender fish and soft, flavorful rice cakes.
Guangdong-style Tiger GrouperA Cantonese classic featuring fresh tiger grouper steamed with ginger, scallions, and soy sauce, highlighting the fish's natural freshness and delicate flavor.- Lao Zhi Purple OrchidA creative dish featuring fresh purple orchid petals tossed in a special dressing made of soy sauce, vinegar, sugar, garlic, and chili for a refreshing and tangy flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.- Sichuan-style Boiled Cuttlefish from Dongshan IslandA dish featuring fresh cuttlefish from Dongshan Island, simmered in a spicy broth with vegetables and chili peppers, known for its tender texture and bold flavors.
Lobster Braised Bean NoodlesA dish featuring lobster and bean noodles braised together in a savory sauce, resulting in a rich, umami-packed flavor.
Sichuan Pepper GrouperSteamed grouper with Sichuan peppercorns, ginger, and green onions. Tender fish meat with a spicy, numbing flavor and aromatic pepper notes.
Bamboo Shoots Braised with Dongshan Island Small SquidBamboo Shoots Braised with Dongshan Island Small Squid is a Chinese dish made primarily with bamboo shoots and small squid from Dongshan Island, cooked by stewing. It has a tender texture and rich flavor.
Xiaoshan Meat Ball SoupXiaoshan meat ball soup is a dish made with pork, seasoned with scallions and ginger to form meat balls, then cooked in broth. The meat balls are tender and juicy, and the soup is clear and delicious, a traditional dish from Zhejiang province.
Steamed Double StinkyA traditional Hunan dish made by steaming stinky tofu and stinky amaranth, known for its strong aroma and savory taste.
Crispy Chicken with Fresh FlavorA tender chicken dish with a crispy skin, marinated and fried to perfection, served with a special sauce for rich flavor.
Steamed Glutinous Rice with Tofu Paste and TaroSteamed glutinous rice with taro and soybean paste, a traditional Chinese dish. Soft texture with rich soybean paste flavor.
Golden Sea Mountain BoneA dish featuring pork ribs slow-cooked with seaweed and mountain yam, resulting in tender meat and rich, savory broth.
Premium Beef RibsThe premium beef short ribs are made from high-quality rib cuts, marinated and then roasted to a golden, crispy finish. Accompanied by a specially crafted sauce, the dish delivers rich meaty flavors and a layered texture. The elegant presentation highlights the sophistication of fine cuisine.
Crispy Chicken with Garlic and Cordyceps MushroomCrispy Chicken with Garlic and Cordyceps Mushroom is a Chinese dish made with cordyceps mushrooms and pork, stir-fried with garlic. It has a tender texture and rich aroma.