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Qi Tang Chao Premium Jiang-Zhe Cuisine (Shenzhen Bay Ruiyin Branch)

江浙菜 · ⭐ 4.6

RAILIN Shenzhen Bay, Units L213–L215, Intersection of Shenwan 1st Road and Baishi 3rd Road

Dishes

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  Shanghai Steamed Dumplings

  Shanghai xiaolongbao is a steamed dumpling made with pork and gelatin, featuring a flour-based wrapper and filling of minced pork, ginger, scallions, and seasonings, shaped into pleats and steamed until juicy.
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  Dongpo Chicken

  Dongpo Chicken is a traditional dish made by slow-cooking a whole chicken with soy sauce, yellow wine, and rock sugar, resulting in tender meat and rich flavor.
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  Classic Braised Pork Belly

  Classic braised pork belly is made with fatty pork, blanched to remove odor, then simmered slowly with soy sauce, sugar, cooking wine, ginger slices, and green onions until tender and glossy.
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  Chuan-style Mao Xue Wang

  Chuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
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  Hangzhou Special Steamed Bun

  Hangzhou special steamed bun features minced pork filling, crispy outer skin, and tender, juicy interior. Handcrafted and steamed, preserving traditional flavor.
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  Huaiyang Red-Braised Pork Meatballs

  A classic Huaiyang dish featuring seasoned pork meatballs slowly braised in a savory sauce until tender and flavorful.
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  Sweet and Sour Pineapple Fish

  A classic Chinese dish made with fresh carp, deep-fried and coated in a sweet and sour sauce, garnished with pine nuts for a crunchy texture.
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  Fried Tofu Skin with Chicken Mustard Greens

  A stir-fry dish made with fried tofu skin and chicken mustard greens, featuring a savory and fresh taste.
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  Suzhou-style Lamb Ribs

  Suzhou-style lamb ribs are slow-cooked with yellow wine, soy sauce, and sugar, resulting in tender meat with a distinctive sweet-savory flavor.
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  Imperial Cherry Yam Dessert

  A sweet dessert made with steamed yam slices arranged like flowers and garnished with cherries or red dragon fruit, offering a soft, delicate texture and vibrant color.
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  Steamed Yellow Croaker with Preserved Mustard Greens

  Steamed yellow croaker with preserved mustard greens, a classic Zhejiang dish featuring tender fish and savory, salty greens.
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  Black Truffle Sautéed Snail Slices

  Fresh snail slices are quickly stir-fried with black truffle sauce. The tender meat becomes crispy on the outside and juicy inside, enhanced by rich black truffle aroma.
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  Black Vinegar Xiaopai Gu (Xianghuai Style)

  A savory dish made with small pork ribs and black vinegar, slow-cooked with Xianghuai ham for a rich, tangy flavor.

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