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Juyou Cangge (Xujing Branch)

江浙菜 · ⭐ 3.8

No. 5, Lane 99, Xule Road

Dishes

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  Bamboo Shoots

  Winter bamboo shoots are bamboo shoots harvested in spring, with fresh winter bamboo shoots as the main ingredient. After peeling and slicing or cubing, they can be stir-fried, braised, or cooked with other ingredients. Common dishes include stir-fried winter bamboo shoots with pork slices and winter bamboo shoots braised with chicken.
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  Salted Pork Head Meat

  A traditional Chinese cold dish made from pork head, cured, boiled, and chilled before slicing, offering a savory and salty flavor with tender texture.
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  Shanghai Rural Home Cooking

  A traditional Shanghai-style home cooking featuring seasonal vegetables and pork, slow-cooked to bring out rich flavors.
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  Stir-Fried Vegetables

  A healthy dish made by quickly stir-frying fresh vegetables like bell peppers, carrots, and broccoli, seasoned simply to highlight natural flavors.
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  Hot Lamb Soup

  Hot lamb is a dish primarily made with fresh lamb meat, typically using lamb leg or lamb belly. The meat is cut into pieces, blanched in water to remove blood foam, then stewed with ingredients such as ginger slices and scallions to ensure the lamb is thoroughly cooked while remaining tender. A small amount of cooking wine can be added during cooking to remove fishy odor, and finally garnished with chopped scallions or cilantro.
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  Braised Salted Fish

  A traditional Chinese dish made by braising salted fish with soy sauce, sugar, and aromatics until flavorful and tender.
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  Braised Red-Feathered Chicken

  A Chinese dish featuring red-feathered chicken braised in a savory sauce with soy sauce, sugar, and ginger.
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  Braised Wild Duck

  A traditional Chinese dish made by slow-cooking wild duck with soy sauce, sugar, and aromatics until tender and flavorful.
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  Flower Crab

  A seafood dish made with fresh flower crab, steamed or braised with ginger, scallions, and garlic, offering tender meat and rich flavor.
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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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