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Chuanjia Haiwei Lou · Wuxingying

江浙菜 · ⭐ 3.3

No. 919 Qixiang North Road, Taoyuan Subdistrict

Dishes

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  18-Second爆牛肉

  18-Second Stir-Fried Beef is a quick stir-fry dish using tender beef slices marinated and cooked with onions and green peppers in under 18 seconds to retain its juicy texture.
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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Signature Big Fish Head with Rice Soup

  Signature Big Fish Head with Rice Soup is a dish that combines soup and rice. It primarily uses a fresh large fish head (such as bighead carp or silver carp head) as the main ingredient. The fish head is first pan-fried until golden brown on both sides, then simmered in a broth (commonly made from pork or chicken bones) until the soup turns milky white. Pre-cooked rice is then added to fully absorb the umami flavor of the fish soup. It is usually cooked with side ingredients like tofu, shiitake mushrooms, and green vegetables. The finished dish features a rich, flavorful broth, tender fish meat, and rice saturated with the savory soup.
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  Signature Braised Chicken with Extra Pork

  Signature Braised Chicken with Extra Pork is a Chinese stew dish. Main ingredients include chicken pieces, pork belly cubes, potatoes, and carrots. The chicken and pork are first blanched, then stir-fried until lightly browned. Aromatics like ginger, scallions, star anise, and cinnamon are added and sautéed. Soy sauce, cooking wine, sugar, and water are poured in, brought to a boil, then simmered on low heat for about 40 minutes. Diced potatoes and carrots are added when the meat is tender, and stewing continues for 15-20 minutes until vegetables are cooked and the sauce thickens.
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  Sangzhou Tofu Balls

  A traditional Zhejiang dish made by mixing tofu with minced pork and seasonings, then shaping into balls and steaming. Delicate and savory.
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  Sea Urchin Tofu

  Sea urchin tofu is a dish primarily made with soft tofu and fresh sea urchin. The tofu is cut into cubes and blanched, then mixed with sea urchin. It is cooked with an appropriate amount of broth or water, seasoned with salt and a small amount of monosodium glutamate, and optionally garnished with chopped green onions or cilantro.
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  煮鱼

  煮鱼是一道以鱼类为主要食材，加入蔬菜、调料后用水或高汤炖煮而成的菜肴。常见做法是将鱼切块或整条放入锅中，加入姜片、葱段、豆瓣酱等调味料，再加入适量清水或高汤，慢火煮制至鱼肉熟透，汤汁入味。
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  Jue Wei Turtle

  A Chinese dish made with fresh turtle simmered in a rich blend of spices and seasonings, resulting in a savory and aromatic flavor.
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  Snow Cabbage Stewed White Crab

  A dish featuring fresh white crab simmered with snow cabbage, resulting in a savory and aromatic flavor.
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  Fish Head Rice Soup

  Fish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.
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  Braised Abalone with Free-range Chicken

  A nourishing dish featuring fresh abalone and tender free-range chicken, slowly braised to perfection. The chicken absorbs the rich broth while the abalone remains soft and flavorful.
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  Eel Gelatin Soup

  A nourishing soup made from eel gelatin, simmered with broth and ingredients like ham and mushrooms, known for its smooth texture and rich flavor.

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