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Xiang Man Ting Family Banquet · Shanghai and Jiangsu Cuisine (Zhoupu Branch)

家常菜 · ⭐ 4.6

No. 103, Lane 151, Guanyue West Road, 1st Floor

Dishes

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  Indian Flatbread

  A thin, flatbread made from flour and water, quickly cooked on a hot pan and often served with curry or vegetables.
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  Finger-Licking Big Pot Beef Bones

  A hearty dish featuring slow-cooked beef bones in a rich, aromatic broth with spices and secret sauce, perfect for sharing.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Handcrafted Stone-Milled Old Tofu

  Handcrafted stone-milled old tofu made from slow-cooked soybeans, with a smooth texture and rich bean flavor. Ideal for stir-frying, stewing, or cold dishes.
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  Signature Smoked Spanish Mackerel

  Fresh Spanish mackerel marinated and slowly smoked over fruitwood, resulting in tender, flavorful fish with a delicate smoky aroma.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Pan-Seared Taro

  A dish featuring fresh taro cooked quickly on a hot pan with garlic and scallions, resulting in a soft, sweet, and savory flavor with a slightly crispy exterior.
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  Steamed Oyster with Garlic and Vermicelli

  Fresh oysters steamed with garlic and vermicelli, resulting in a savory and aromatic dish.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Huángshān Stone Ear Chicken Soup

  Huangshan Stone Ear Chicken Soup is made with fresh free-range chicken and Huangshan's specialty stone ear (a wild mushroom). It's simmered slowly with water and seasonings, allowing the stone ear to absorb the flavors and create a rich, aromatic broth.

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