Yishan Nolin Hotel · Chinese Restaurant
其他美食 · ⭐ 3.7
No. 145, Zaolin Qian Street, Niujie Subdistrict (opposite Zhonghuan Building)
Dishes
Shanghai Crystal ShrimpShanghai crystal shrimp uses fresh river shrimp, peeled leaving the tails, marinated with salt and cooking wine, blanched, then slowly simmered in broth with ginger and scallions. Finished with a slurry to create a clear, glossy sauce. The shrimp is firm, the broth clear, and the taste tender and fresh.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Baying MaoxuewangBaying Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and canned meat. Ingredients are blanched or cooked first, then stir-fried with spicy beef tallow base and simmered in broth, finished with green onions and chili powder.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Xiangnan Stir-Fried BeefXiangnan stir-fried beef is a dish made by quickly stir-frying beef with vegetables like green and red peppers. Beef slices are marinated and then stir-fried with chopped peppers to keep the beef tender and the vegetables crisp.
Garlic BroccoliGarlic broccoli is a dish made primarily with broccoli and garlic. Blanch the broccoli, drain, then stir-fry with minced garlic in hot oil until well combined and seasoned.