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Old Place Grand Hotel

江浙菜 · ⭐ 4.0

No. 68, Shuixiu Road, Henghe Central Park

Dishes

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  Abundant Grains Feast

  Five Grains Abundance is a dish primarily made with various grains, typically including rice, millet, corn, red beans, and green beans, prepared by steaming or simmering. The ingredients are evenly mixed, preserving the original flavors of the grains and offering a rich, diverse texture.
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  Ribeye Steak

  Ribeye steak is made from the rib section of beef, marinated and then quickly grilled at high temperature. It has a golden surface, tender meat, and is served with a specially crafted sauce, offering a unique flavor.
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  Pork Fat Crumbs Dumplings (20 pieces)

  Pork fat crumb dumplings filled with minced pork and crispy pork cracklings, served in a clear broth for a rich, savory taste.
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  Shrimp with Corn Stir-Fry

  Corn stir-fried with shrimp is a dish featuring fresh shrimp and corn kernels. After preparation, they are quickly stir-fried with葱姜蒜 for aroma and seasoning. The dish has vibrant colors and rich flavors.
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  Tripe and Lung Soup

  A traditional Chinese soup made with pork stomach and lungs, simmered with ginger and scallions for a savory and nourishing dish.
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  De-boned Chicken Feet

  A cold dish made from chicken feet that have been boiled, deboned, and marinated in a spicy-sour sauce for a crisp texture and bold flavor.
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  Cheese Pumpkin

  A creative dish blending Chinese and Western flavors, featuring pumpkin filled with cheese and baked until golden and crispy.
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  Spicy Crab Claws

  Spicy crab claws are made with fresh crab claws as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The crab claws are blanched to remove any fishy odor, then stir-fried with hot oil and aromatic spices to fully absorb the flavors. The finished dish has a bright red color, tender crab meat, and a rich, spicy-numbing taste.
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  Black Truffle Prawns

  Black Truffle Prawns is a dish that blends Chinese and Western flavors. Main ingredients include fresh large prawns and black truffle paste or fresh black truffle slices. The prawns are shelled, deveined, and lightly seasoned with salt and pepper. They are then quickly pan-fried or grilled until the surface is slightly charred and the flesh is tender and springy. The cooked prawns are tossed in or drizzled with a sauce made from black truffle paste, butter, or light cream, or simply topped with fresh black truffle shavings. The dish highlights the natural sweetness of the prawns and the distinctive, intense aroma of black truffle.

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