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Shangdi Y宴· Zhongguancun Reception Hall (Qinhuai High-Speed Rail Station Branch)

湘菜 · ⭐ 4.7

Unit 1005, Ground Floor, Zizhu Chuangxin Building, No. 6 Chuangye Road (adjacent to the east side of Haiguo Jiaye Science and Technology Park)

Dishes

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  Shangdi Stir-Fried Pork

  Shangdi stir-fried pork is a dish primarily made with pork, accompanied by green peppers, red peppers, scallions, ginger, and garlic. The preparation involves marinating sliced pork, then quickly stir-frying the main ingredient with the accompaniments to preserve the tenderness of the meat and the crispness of the vegetables.
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  18-Second Stir-Fried Beef

  Eighteen-second stir-fried beef is a dish made with fresh beef as the main ingredient, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with vegetables and seasonings, then cooked in an extremely short time to preserve its tender and juicy texture.
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  Steamed Organic Fish Head from Dongjiang Lake

  Steamed Dongjiang Lake Organic Fish Head is made with fresh organic fish head from Dongjiang Lake, cooked using a坛蒸 (pot-steaming) method. The fish head is placed in a specially crafted pot with various spices and seasonings, then steamed to preserve its natural freshness while infusing it with rich aromatic flavors. The result is tender, succulent meat and a rich, flavorful broth.
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  Large Xiangxi Bandit Cured Meat

  Large pieces of Xiangxi bandit-style cured meat, made primarily from specially prepared Xiangxi cured pork. The meat is firm with a rich cured aroma. Sliced into large pieces and stir-fried with scallions and red peppers using a simple home-style method, this dish preserves the original flavor of the cured meat while adding the fresh taste of vegetables.
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  Ginger and Chili Roast Chicken

  A flavorful dish made with fresh free-range chicken, ginger, and chili, simmered to perfection for a spicy and aromatic taste.
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  Guangdong Bok Choy

  Guangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
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  Spicy Chili and Century Egg Mix

  Lèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
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  Zhangshu Port Pepper Stir-Fried with Black Pork

  Zhangshu Port Pepper Stir-Fried with Black Pork is a dish primarily made with Zhangshu Port's specialty peppers and fresh black pork. The preparation involves slicing the pork, cutting the peppers into segments, stir-frying the pork until it changes color, then adding the peppers to continue stir-frying, and finally seasoning before serving.
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  Seafood Dry Noodle Pot

  Sea Emperor Dry-Heated Rice Noodle Pot features rice noodles with shrimp, crab meat, squid, clams, and other seafood. Cooked in a clay pot with broth or seasoning, slowly simmered until flavorful, then garnished with green onions or cilantro. Minimal water ensures rich taste.
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  Xiaoxiang Stinky Crawfish

  Xiaoxiang stinky mandarin fish, made primarily from mandarin fish, is characterized by a unique aroma resulting from its special curing process. The fish is carefully cooked, yielding tender flesh with easily separable bones, and served with a specially prepared sauce that delivers a distinctive flavor.
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  Old Changsha Huogongdian Stinky Tofu

  Old Changsha Huogongdian stinky tofu is made from high-quality soybeans, processed through a specific fermentation technique to create a unique texture. The tofu has a crispy outer skin and a tender, juicy interior, paired with a specially crafted sauce that delivers a distinctive flavor.
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  Taro Pork Ribs

  Xiangyu排骨 (香芋排骨) is a dish primarily made with taro and pork ribs. The preparation typically involves marinating the ribs, then steaming them together with taro until fully cooked, allowing the sweet flavor of the taro to blend harmoniously with the savory taste of the ribs.

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