Zhe Li Xiang · Family Banquet
江浙菜 · ⭐ 4.3
No. 21, Qiu Yuan Villa, Fourth Avenue
Dishes
Ancient Method Braised Abalone with Qiandaohu Fish HeadAncient method braised abalone with Qiandaohu fish head is a Chinese dish made with abalone and Qiandaohu fish head using traditional cooking methods. The abalone and fish head are slowly stewed in a special sauce, resulting in a delicious and unique flavor.
Imperial Large Boiled Tofu Skin NoodlesA classic Suzhou dish made with thin tofu skin strips simmered in broth with ham, chicken, and shrimp for a rich, savory flavor.- Buddha Jumps Over the WallA traditional Fujian dish made with premium ingredients like abalone, sea cucumber, shark fin, and scallops, slow-cooked to create a rich, savory broth.
Moonlight Snowy Chicken SoupA nourishing chicken soup made with old hen, goji berries, and red dates, slowly simmered to a clear broth with tender meat and rich flavor.
Matsutake Mushroom SoupMatsutake mushroom soup is made primarily with matsutake mushrooms and various fresh mushrooms, slowly simmered in water or broth. The matsutake is cooked together with shiitake, king oyster mushrooms, and other fungi to preserve their natural umami flavor and nutritional content.
Pickled Mustard Greens Braised PorkPickled mustard greens braised pork is a traditional Chinese dish made with pork belly and pickled mustard greens. The pork is first blanched and then cooked together with the pickled mustard greens until tender and flavorful.
Huai'an Stir-fried Soft EelA classic Su cuisine dish made with fresh eel, stir-fried quickly with ginger and scallions for a tender, savory flavor.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Steamed and Marinated Fresh CrabFresh crab steamed and marinated in yellow wine, ginger, and scallions for a rich, savory flavor.
Braised Eel with Single GarlicA dish featuring fresh eel and single garlic, pan-fried and simmered together to create a rich, savory flavor.
Crispy Glass-Braised PigeonGlass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
Secret Cold Fragrant MushroomA cold dish made with fresh mushrooms marinated in a secret seasoning and chilled for enhanced flavor and aroma.
Crispy Snowflake BeefCrispy snowflake beef made with premium beef, marinated and lightly coated in starch or batter, then deep-fried to golden crispness while keeping the inside tender. A perfect balance of crunchy exterior and juicy interior.
Scallion-braised Sea CucumberScallion-braised sea cucumber is a dish featuring sea cucumber and scallions. After soaking, the sea cucumber is stewed with sliced scallions over low heat, allowing the scallion aroma to infuse into the sea cucumber, resulting in a soft, rich flavor.- Sichuan Pepper Steamed Wild Sea BassFresh wild sea bass steamed with Sichuan pepper, ginger, and scallions, preserving its tender texture and aromatic flavor.
Soy Sauce Flavor Braised Pork Four PiecesSoy sauce flavor braised pork four pieces is a traditional Chinese dish made with pork trotters, pig ears, pig tongue, and pig liver, braised for a long time. It has tender meat and a rich soy sauce flavor.- Golden Crispy Shrimp with Mustard SauceFresh shrimp balls coated in egg and starch, deep-fried until golden, then tossed in a mustard sauce for a spicy, savory flavor.
Braised Abalone with Pig TrottersA Cantonese dish featuring abalone and pig trotters braised in a savory sauce, resulting in tender, flavorful meat.- Black Truffle Yam and ShrimpA fusion dish featuring tender shrimp and creamy yam, finished with a rich black truffle sauce for a luxurious taste.