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Xinfuqian Grand Hotel

江浙菜 · ⭐ 4.2

Nos. 67–75 Yuanwang Road

Dishes

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  Scallion Beef Brisket and Fish Bladder Stew

  A savory Chinese stew featuring tender beef brisket, slippery fish bladder, and fragrant scallions, slow-cooked in a rich broth.
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  Winter Cabbage and Bamboo Shoot Stir-fry with Pork Kidney

  A classic Chinese home-style dish featuring pork kidney, winter cabbage, and bamboo shoots, stir-fried for a savory, tender texture.
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  Baked Pumpkin with Lanzhou Lily

  Pumpkin and Lanzhou lily are baked together, creating a harmonious blend of sweet pumpkin and delicate lily. The dish is prepared by steaming first, then baking to enhance flavor and texture.
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  Preserved Mustard Greens with Pork Belly

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  Peanut Chicken Feet

  A cold dish made with chicken feet and peanuts, seasoned with spices for a spicy and aromatic flavor.
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  Braised River Eel Dried with Fermented Black Beans

  A dish made by steaming dried river eel with fermented black beans, resulting in a savory and aromatic flavor.
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  Crispy Crab in Flour

  A Chinese dish featuring fresh crabs coated in flour and pan-fried until crispy, with tender meat and savory flavor.

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