Close

Shi Yue · Private Kitchen Restaurant (Tian'e Lake East Road Store)

小吃快餐 · ⭐ 3.9

Room 103, Commercial Block, Xuhui Garden, No. 121 Tian'e Lake Road

Dishes

• 

  Large Meat Bun

  A large meat bun is a Chinese pastry made with fermented wheat dough wrapped around pork filling, using main ingredients like pork, scallions, ginger, and flour. The pork is minced, seasoned, mixed, stuffed into dough, and steamed.
• 

  Oil-Poured Mandarin Fish

  A dish featuring fresh mandarin fish steamed and topped with hot oil and seasoning, resulting in tender, fragrant meat.
• 

  Sauced Eggplant Block

  A dish featuring steamed eggplant blocks topped with a savory sauce made from soy sauce, sugar, vinegar, and starch.
• 

  Abalone-stuffed Morel Mushrooms

  A dish featuring fresh morels filled with seasoned shrimp paste, made by cleaning the mushrooms, preparing the shrimp paste from minced shrimp and seasonings, then steaming or boiling until cooked.
• 

  Crispy Roast Pigeon Supreme

  Crispy-skinned squab pigeon is made from fresh squab, marinated, coated, and deep-fried until the skin is golden and crunchy. The meat is tender and juicy with rich texture layers.
• 

  Stir-fried Water Bamboo with Preserved Pork

  Stir-fried water bamboo with preserved pork is a Chinese home-style dish. Wash and cut water bamboo, blanch cured pork slices to remove odor, stir-fry pork until fragrant, then quickly cook with water bamboo until just done, season and serve.
• 

  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
• 

  Spicy Blood Duck Soup

  Spicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat. After blanching or boiling the ingredients, they are stir-fried with chili, Sichuan pepper, doubanjiang, ginger, and garlic, then simmered in broth and finished with hot oil for aroma.

Reviews