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Roland's Restaurant (Jinye Times Square Store)

农家菜 · ⭐ 3.2

No. 80 Nan Zhong Road, Jin Ye Times Plaza, 1st Floor

Dishes

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  Sizzling Eel丝

  A dish made with eel strips stir-fried in hot oil, releasing a fragrant aroma and offering a tender, savory taste.
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  Shanghai-style Braised Duck

  A classic Shanghai dish made by marinating and braising duck in a special sauce, resulting in tender, flavorful meat with a glossy red finish.
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  海鲜面疙瘩

  海鲜面疙瘩以面粉制成面疙瘩，搭配虾仁、鱿鱼、蛤蜊等海鲜食材，加入高汤或清水煮制而成。面疙瘩口感筋道，海鲜鲜美，汤汁浓郁。
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  Braised Sauce Eggplant Rolls

  Stir-fried eggplant stuffed with pork filling, a Chinese dish where sliced eggplant is filled with seasoned meat, then fried or pan-fried and simmered in a savory sauce made from soy sauce, sugar, and starch.
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  Rural Landscape

  A colorful vegetable dish featuring fresh seasonal produce, stir-fried to retain natural flavors and textures.
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  Steamed Lamb Slice

  White-cut mutton is a dish featuring fresh lamb leg or belly, blanched to remove odor, then gently simmered in water with ginger, scallions, and cooking wine. Served chilled and sliced, it's enjoyed with dipping sauce.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Braised Mixed Sea Fish

  Red-braised sea fish is a Chinese dish featuring various seafood fishes like eel, yellow croaker, and Spanish mackerel, seasoned with scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish are cleaned, pan-fried until golden, then simmered slowly with seasonings and water until flavorful.
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  Garlic Pork Ribs

  A Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
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  Opium Fish Head

  Braised fish head made with fresh carp or bighead carp heads, seasoned with ginger, scallions, garlic, and broth, slowly simmered over low heat. No opium is used—this name refers to its rich aroma and taste resembling opium.

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