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Wei Pai Cai Yuan Zi (Changxing Island Store)

湘菜 · ⭐ 4.0

Rooms 109–111, No. 80, Lane 199, Jinmiao Road, Chongming District

Dishes

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  Preserved Beef for Drinking

  A traditional Chinese cold dish made from beef brisket, cured and dried or smoked, with a firm texture and savory flavor, ideal for pairing with alcoholic beverages.
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  Dongjiang Lake Big Catfish

  A dish made from wild big catfish from Dongjiang Lake, steamed with ginger, scallions, and garlic to highlight its tender and fresh flavor.
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  Small Fish and Shrimp

  A dish featuring small fish and shrimp, typically pan-fried or stir-fried with葱姜蒜, seasoned with a touch of soy sauce, cooking wine, or chili for flavor.
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  Spicy Beef Flame

  Spicy beef dish made with beef slices marinated and stir-fried with chili, Sichuan pepper, garlic, and ginger. High heat ensures tender, aromatic meat.
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  Fermented Mandarin Fish

  Stinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
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  Tea Oil Chicken

  Chicken stewed with tea oil, featuring tender meat and rich aroma.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, seasoned with garlic cloves. First, the pork ribs are marinated to absorb the flavors, then stir-fried with minced garlic until golden and crispy, and finally sprinkled with appropriate seasonings.
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  Stewed Fish Head King

  A richly flavored dish made by stewing a fresh fish head with spices and vegetables until tender, served in a savory sauce.

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