Neighborhood Home Banquet (Xincheng Road Store)
特色菜 · ⭐ 4.3
No. 111, Xincheng Road
China trip · China travel
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Dishes
Qianshan Lake Fish Head SoupThousand Island Lake fish head soup is made with fresh bighead carp heads from Thousand Island Lake, seasoned with ginger slices and green onions, then slowly stewed. The fish head is rich in collagen, yielding a creamy white broth with a delicious flavor.
Crystal ShrimpCrystal Shrimp is a dish made with fresh shrimp marinated in egg white, starch, and a little salt, then gently fried in warm oil. The shrimp are translucent like crystal, tender, and refreshingly delicate.
Oil-Infused Broad BeansA traditional Chinese dish made by slowly cooking broad beans in oil until tender and flavorful, offering a rich, savory taste with a soft texture.
Stir-Fried Shrimp in OilA Chinese dish made by quickly stir-frying fresh shrimp in hot oil, resulting in tender, flavorful shrimp with a glossy red appearance.
Hot-Poured TripeA Sichuan dish made with pig's kidneys quickly blanched and dressed with hot oil and spices, resulting in a crisp texture and bold flavor.
Poached ChickenWhite-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Boiled ShrimpSteamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
Braised EelA Chinese dish made by braising fresh eel in a savory sauce of soy sauce, sugar, and wine until tender and glossy.
Braised Eel SegmentsA dish made by braising eel segments in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
Taro Pork BellyXiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.