San Lou (IFC Branch)
火锅 · ⭐ 4.4
3rd Floor, Tower A, IFC, No. 8 Jianguomenwai Street (East)
Dishes
Golden Threadfin BreamOrange-spotted grouper is a high-end fish typically prepared by steaming or braising. The main ingredient is the orange-spotted grouper, with辅料 including ginger threads, green onion segments, and soy sauce. Steaming preserves the fish's tender texture, while braising allows the flesh to absorb the rich flavors of the sauce.
East China Sea Yellow CroakerEast China Sea large yellow croaker is a dish featuring fresh fish, typically steamed or braised. Steaming preserves the natural flavor with ginger, scallions, and a touch of cooking wine; braising uses soy sauce, sugar, and vinegar for rich taste and bright color.
Mangosteen Sauce Oyster GrilledOysters are cleaned, marinated in mangosteen sauce, then pan-fried or grilled to absorb the sauce's flavor—tender with a fruity aroma.
Marinated Abalone with SauceAfter soaking, abalone is marinated in a prepared dressing (typically containing soy sauce, vinegar, sugar, garlic, ginger, and chili), resulting in a bright color, tender yet elastic texture, and rich, fragrant sauce.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Red Wine Duck LiverRed wine duck liver is an exquisite delicacy, primarily made with fresh duck liver and red wine. The preparation involves cleaning the duck liver, marinating it in red wine to infuse flavor, then gently cooking it using a low-temperature slow-frying method until crispy on the outside and tender on the inside. It is finally served with a red wine sauce for enhanced taste.
Crispy Fried PigeonCrispy Fried Squab is a dish featuring squab as the main ingredient, marinated and then deep-fried until golden and crispy. The squab is first marinated with a special seasoning to infuse flavor, then quickly fried in hot oil to create a crisp skin while keeping the meat tender and juicy.
Abalone, Yellow Croaker, and Chicken SoupFlower胶 Yellow Croaker Snail Head Chicken Soup is made with flower胶, yellow croaker, snail head, and chicken. After blanching chicken to remove odor, all ingredients are simmered slowly in a clay pot for hours until the broth thickens and the ingredients become tender and flavorful.
Bafengtang PrawnPrawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
Bifengtang Prawn RoyaleBafangtang Prawn King features fresh tiger prawns, deveined with tails intact, stir-fried with garlic, chili, and breadcrumbs. The prawns are marinated, deep-fried until crispy, then tossed in seasoned sauce for a crunchy, flavorful coating.
Prawn Stir-fry in BatterPrawn Stir-Fry with Garlic, Chili, and Breadcrumbs is a dish made primarily with prawns, stir-fried with garlic, chili, and breadcrumbs. The prawns are deveined with tails intact, marinated, then deep-fried until golden and crispy. They are then mixed and tossed with sautéed garlic, chili, and breadcrumbs, resulting in a rich aroma and a satisfyingly complex texture.
Truffle Abalone Gelatin Rice CasseroleThis dish features dried abalone, fish maw, and black truffle, slow-cooked with rice. Soaked abalone and fish maw are simmered with black truffle in broth or water, infusing the rice with rich flavor and aroma.
Black Truffle Braised Pork Belly with AbaloneA luxurious Chinese dish featuring slow-braised pork belly, succulent abalone, and premium black truffle for rich aroma and flavor.