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JIAYUAN · Shangshan Tang Private Kitchen

特色菜 · ⭐ 3.9

No. 231, Nanxiatang

Dishes

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  Small Fruits

  A refreshing dessert made with fresh seasonal fruits, lightly dressed or served plain for a natural sweet taste.
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  Guang-style Steamed Mandarin Fish

  Fresh mandarin fish is cleaned, scored, and steamed with ginger and scallions. Finished with hot oil and soy sauce, it offers tender texture and natural flavor.
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  Handmade Delicacies

  Handmade pastries are made from flour, glutinous rice flour, and other ingredients, shaped by hand through kneading, rolling, and filling. Common fillings include red bean paste, lotus seed paste, sesame, meat, and vegetables, with preparation methods such as steaming, boiling, frying, or pan-frying.
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  Spiced Beef Rolls in Dipping Sauce

  Marinated beef rolls served with a savory dipping sauce, featuring tender slices of beef and fresh vegetables for a refreshing taste.
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  Salted Pepper Cod Cubes

  A dish made with fresh cod, marinated, breaded, and fried until golden, then stir-fried with salt and pepper for a crispy, savory flavor.
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  Xiang-style Stir-fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish featuring pork belly and green peppers. The pork is sliced, pan-fried to render fat, then stir-fried with green peppers, garlic, and ginger, seasoned and ready.
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  Braised Lily in Clay Pot

  Braised lily bulbs in clay pot is a dish featuring fresh lily bulbs, peeled and mixed with seasonings, then slowly cooked in a clay pot to absorb flavors, resulting in a soft, fragrant texture.
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  Secret Sauce Baked Spanish Mackerel

  Fresh mackerel marinated in secret sauce and slowly baked at low temperature. Tender, juicy fish meat with rich sauce aroma and unique flavor.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Cashew

  Cashews are characterized by their golden color and crispy texture. To prepare, stir-fry raw cashews over medium-low heat until they turn golden yellow, constantly stirring to ensure even heating until they become fragrant and crunchy.
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  Asparagus Stir-fried with Senbei

  A dish featuring fresh asparagus and senbei (crispy seaweed crackers), quickly stir-fried for a light and savory flavor.
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  Stir-fried garlic shoots with pork

  Garlic stalk stir-fried with pork is a home-style dish made primarily from garlic stalks and pork. The preparation is simple: first wash and cut the garlic stalks into segments, and slice the pork. Then heat a wok with oil, sauté葱, ginger, and garlic until fragrant, add the pork slices and stir-fry until they change color, followed by adding the garlic stalks and stir-frying together. Finally, season with salt and light soy sauce, stir well, and serve.
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  Crab Roe Abalone Lion's Head

  Made from lean and fatty pork, this dish features crab roe and dried abalone slices, hand-rolled into large meatballs and slowly stewed. The result is tender, juicy, with rich flavors of crab roe and abalone blending into the meatball.
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  Golden Soup Fugu Lion's Head

  A dish featuring river fish (fugu) and pork meatballs simmered in a golden broth, offering a delicate and savory taste.
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  Silver Fish Stir-Fried with Eggs

  Silver fish stir-fried with eggs is a home-style dish made primarily from fresh silver fish and eggs. After washing the silver fish, mix it with beaten eggs and add appropriate seasonings. Then fry in a pan with oil until fully cooked. The finished dish has a golden color and a fresh, tender texture.
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  Tangerine Peel Pu-erh Tea

  Chenpi Pu'er tea is made primarily from tangerine peel and Pu'er tea. Wash the peel, then brew or simmer it with Pu'er leaves in a teaware. No additives are used—just soaking or boiling to blend the citrus aroma with the tea's rich flavor.
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  Tangerine Peel Aged White Tea

  Chen Pi Lao Bai Cha is a beverage made primarily from aged tangerine peel and aged white tea. After sun-drying, the peel is brewed with the tea to blend its aroma with the tea's richness, creating a unique flavor. Prepare by placing the ingredients in a teaware in proportion, pouring boiling water, and steeping for a few minutes before drinking.

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