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Urban Farmer Restaurant · Shanghainese & Zhejiang Cuisine (Park Branch)

江浙菜 · ⭐ 3.6

Intersection of Xinjiang Road and Wusheng Road

Dishes

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  Ten-Year Huangdia Dry Steamed Chicken

  Selected premium three-yellow chicken is marinated with ten-year aged Huangdia wine, then slowly steamed using dry steam method. The meat is tender and juicy, with rich wine aroma and a melt-in-the-mouth texture, offering a unique aged wine flavor.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Hand-Deveined River Shrimp

  A dish made with fresh river shrimp, manually peeled and deveined, then quickly stir-fried in hot oil for a tender and flavorful result.
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  Shanghai-style Mother Oil Duck

  A classic Shanghai dish made by slow-cooking duck with old hen, lard, and yellow wine, resulting in tender meat and rich, savory sauce.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Oil-Infused Broad Beans

  A traditional Chinese dish made by slowly cooking broad beans in oil until tender and flavorful, offering a rich, savory taste with a soft texture.
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  Stir-Fried Young Rooster

  A dish made by stir-frying young rooster with vegetables and spices, resulting in tender meat and rich flavor.
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  Straw-wrapped Pork Belly

  Stuffed pork belly wrapped in straw is a traditional Chinese dish. Pork belly is cut into pieces, tied with straw, and then boiled, marinated, and stewed to create a unique aroma from the straw and maintain the meat's integrity.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Scallion Oil Lettuce

  A simple and flavorful dish made with blanched lettuce slices stir-fried in scallion oil, offering a crisp texture and aromatic taste.

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