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Lao Qianqiao Private Kitchen

特色菜 · ⭐ 3.7

No. 4989, Jinqian Highway

Dishes

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  Spicy Twelve-Flavor Crawfish

  Spicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
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  Signature Iron Plate Shrimp

  Fresh shrimp stir-fried on a hot iron plate with onions, peppers, and garlic for a savory, aromatic dish.
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  Shanghai-style Boiled Triple-Yellow Chicken

  A classic Shanghai dish featuring tender boiled triple-yellow chicken, served chilled with ginger and soy sauce for a delicate, savory taste.
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  River Mixed Fish

  A Chinese dish made with a variety of freshwater fish, typically simmered or braised to highlight the natural flavors and freshness of the ingredients.
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  Stone Pot Salted Pork Rice

  A traditional Chinese dish made with salted pork, rice, and vegetables cooked in a stone pot, offering rich flavor and comforting warmth.
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  Stone Pot Rice

  Stone pot rice is a rice dish cooked in a stone pot, featuring rice, meat (such as chicken, beef, or pork), vegetables (like greens, carrots, onions), and seasonings. Rice is first boiled in the pot, then mixed with sliced ingredients and simmered to absorb flavors and form a crispy bottom layer.
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  Private Beef Hot Pot

  Homemade beef pot features beef brisket or shank with potatoes, carrots, and onions, seasoned with doubanjiang, star anise, cinnamon, and bay leaves, then slowly stewed until tender.
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  Two-Style Crab

  A classic Chinese dish featuring fresh crabs prepared in two ways: steamed for tender meat and braised for rich, savory flavor.
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  Silver Fish with Egg

  A traditional Chinese dish made with fresh silver fish and eggs, gently fried to create a delicate and nutritious meal.
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  Spicy Lobster

  Spicy lobster made with fresh crawfish, stir-fried with chili, Sichuan pepper, ginger, garlic, and green onion. Seasoned with doubanjiang, cooking wine, and broth for a rich, spicy flavor and tender, chewy texture.

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