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Shang Pin Dong Fang · Banquet Center

湘菜 · ⭐ 4.4

Third Floor, Shangpin Meidi City, Intersection of Jinye Road and West Third Ring Road

Dishes

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  Stuffed Tofu

  A traditional Chinese dish where tofu is filled with minced meat or shrimp, then steamed and served with a savory sauce.
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  Signature Selenium-rich Chopped Chili Fish Head

  Fresh carp head steamed with selenium-rich chopped chili, delivering a spicy and nutritious dish.
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  Signature Selenium-Enriched Braised Fish Head

  Fresh fish head braised with a secret sauce, rich in selenium for enhanced nutrition and flavor.
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  Seafood Vermicelli Stew

  Seafood vermicelli stew features fresh shrimp, squid, clams, and vegetables simmered in a clay pot with soaked vermicelli. Clean seafood is cooked with vermicelli in broth or water over medium-low heat until fully tender and flavors blend.
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  Deep Blue Salmon Sashimi

  Fresh deep blue salmon is sliced thin and served raw, offering a delicate and fresh taste.
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  Xiangxi Miao Ethnic Rural Cured Meat

  A traditional cured meat dish from Xiangxi, made with pork and sausages using local curing and smoking methods, offering a rich, savory flavor.
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  Classic Aromatic Spare Ribs

  Classic Aromatic Spare Ribs feature tender pork ribs marinated and slow-cooked in a fragrant sauce, delivering rich flavor and satisfying texture.
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  Assorted Preserved Meats Steamed

  腊味合蒸 is a traditional dish made primarily with cured meats such as cured pork, sausage, and fish, along with适量 of ginger slices and green onion segments, steamed together in a steam pot. The dish relies on steaming to fully release the aromatic flavors of the cured ingredients, allowing them to blend harmoniously.
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  Golden Soup Softshell Turtle

  Golden soup turtle is made by stewing turtle with chicken broth or stock. The turtle is blanched to remove odor, then simmered with ginger slices and scallions. Finally, a golden broth is added for rich color and delicious flavor.
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  Sea Bass

  Sea bass is a common freshwater or saltwater fish used in cooking. It can be steamed, braised, pan-fried, or stewed after cleaning, with ginger, scallions, and soy sauce to preserve its tender texture.

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