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Shang Lou Lou · Zhen Yan Private Cuisine (Xingshang Branch)

特色菜 · ⭐ 4.2

Northwest of the Intersection of Xingzhou Street and Li Gong Di Road, 120 meters, Hu Xi Community Working Committee

Dishes

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  XO Sauce Asparagus with Australian Scallop

  Fresh asparagus stir-fried with Australian scallops in XO sauce, delivering a rich umami flavor and tender texture.
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  Steamed Soft-Shell Crab with Black Sticky Rice

  Steamed soft-shell crab with black sticky rice, a delicacy featuring tender crab meat infused with fragrant rice flavor.
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  Pumpkin Cake

  Pumpkin cake is made from pumpkin, glutinous rice flour, and sugar. Pumpkin is steamed, mashed, mixed with flour and sugar, then steamed in a mold for a soft, chewy texture.
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  Stewed Bamboo Shoot Skin from Taizhou

  A traditional Zhejiang dish featuring tender bamboo shoot skins simmered with pork and mushrooms, resulting in a rich, savory flavor.
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  Slow-Cooked Snowflake Beef

  Slow-cooked beef with a marbled texture, tender and flavorful, simmered in a rich sauce for deep umami taste.
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  Clear Dumplings with Peeled Shrimp

  A dish featuring fresh peeled shrimp wrapped in delicate dumpling wrappers and gently boiled, offering a tender, savory taste.
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  Clear Water Beef Shank

  A dish made by slowly simmering beef shank in clear water until tender, highlighting the natural flavor and chewy texture of the meat.
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  Suzhou Scallion Oil Noodles

  Suzhou-style noodles tossed in a fragrant scallion oil sauce made with soy sauce and lard, offering a savory and aromatic taste.
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  Sour Radish Crystal Noodles

  A cold dish made with crystal noodles and sour radish, seasoned with garlic and chili for a tangy, spicy flavor.
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  Steamed White Fish with Chicken Broth

  Clean and scale the white fish, make diagonal cuts, marinate with ginger slices and green onions, then pour chicken stock over it. Steam over high heat until cooked through. Garnish with green onion threads and drizzle with hot oil for aroma.

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