Close

Shangzuo · Jinshajiang

特色菜 · ⭐ 4.7

2nd Floor, Senoia Crowne Plaza Hotel, No. 1699 Jinsha Jiang Road

Dishes

• 

  Ten-Year-Aged Fermented Four Treasures

  A traditional Chinese cold dish made with four ingredients—ham, salted egg yolk, braised chicken leg, and duck foot—marinated in ten-year-aged yellow wine lees for rich, aromatic flavor.
• 

  Taizhou Sand Garlic Braised Bean Noodles

  A specialty from Taizhou, Zhejiang, this dish features fresh sand garlic and bean noodles braised together for a rich, savory flavor.
• 

  Curry Crab

  Curry crab is a dish made with crabs and curry sauce. Fresh sea or river crabs are cleaned, cut into pieces, and stir-fried with onions, tomatoes, garlic, and ginger. Curry powder or paste is added, then water or coconut milk is used to simmer until flavorful, followed by reducing the sauce.
• 

  Sizzling Oil Fresh Eel Strips

  Sizzling Oil Fresh Eel Strips is a Chinese dish made with fresh eel, deboned and sliced, then quickly stir-fried with hot oil. It is characterized by its crispy outside and tender inside, with a rich texture and special seasoning sauce.
• 

  Jelly Jellyfish

  A cold dish made with jellyfish and vegetables, seasoned with a savory dressing. Refreshing and crisp, ideal for summer.
• 

  Signature Braised Softshell Turtle

  A signature dish featuring fresh softshell turtle braised slowly with aromatic spices and seasonings, resulting in tender meat and rich flavor.
• 

  Spicy Sauce Marinated Sheep's Tongue Ears

  A cold dish featuring sheep's tongue ears marinated in a spicy sauce, known for its crisp texture and bold flavor.
• 

  Flame-Infused Pineapple Crispy Sweet and Sour Pork

  Crispy pork belly with pineapple and sweet and sour sauce, finished with a flaming alcohol pour for dramatic presentation.
• 

  Avocado Vegetable Salad with Cherry Foie Gras

  Avocado vegetable salad with cherry foie gras, mainly made of avocado, various fresh vegetables, and cherry foie gras. Avocado slices are mixed with lettuce, cucumber, and other vegetables, and served with a special cherry foie gras sauce.
• 

  Stone Pot Beef Cubes

  A dish of tender beef cubes stir-fried with vegetables in a hot stone pot, delivering rich flavor and aroma.
• 

  Fish Head Soup

  Fish head soup is made primarily with fish heads, seasoned with ginger slices and green onions, and slowly simmered. Fresh fish heads like bighead carp or black carp are used with water to create a creamy white broth with rich flavor.
• 

  Abalone Spicy Chicken

  Abalone chili chicken is a dish featuring chicken thighs and abalone. The chicken is cut into pieces, fried or stir-fried until golden, then mixed with chili and Sichuan pepper, followed by adding abalone slices to simmer together, allowing the abalone to absorb the spicy aroma while staying tender.
• 

  Foie Gras

  Foie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.
• 

  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

Reviews