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Luo Ji Shanghebang Shahe Small Kitchen (Dongjiao Memory Branch)

川菜 · ⭐ 3.9

No. 3, Jianshe West Street, 1st Floor, Guangming Xinyuan Shanghebang

Dishes

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  Cold Chicken Slices with Dressing

  A cold dish made of sliced chicken breast, blanched and tossed in a savory dressing with garlic, chili oil, and herbs.
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  Boneless Meat

  A dish made by boiling and deboning pork or beef shank, then slicing it thinly for a tender and flavorful meal.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Boiling Boneless Fish

  Boiling Boneless Fish is a Sichuan dish made with boneless fish and spices such as chili and Sichuan peppercorns, cooked in a rich broth. The fish is tender, and the soup is fragrant and spicy.
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  Stir-Fried Mixed Vegetables and Meat

  A classic Chinese dish featuring a mix of vegetables and meat, stir-fried and simmered in savory sauce.
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  Crispy Chicken Feet

  Chicken feet are boiled, seasoned with vinegar, garlic, and chili, then chilled for a crisp, tangy snack.
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  Crispy Sweet and Sour Fish

  A classic Chinese dish featuring crispy fried fish glazed with a sweet and sour sauce, offering a perfect balance of textures and flavors.
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  Steamed Dumplings

  Steamed dumplings are a traditional delicacy made with wheat flour wrappers filled with various ingredients and steamed to perfection. The dumpling skins are thin yet generous in filling, offering a rich, satisfying taste and abundant nutrition.
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  Sauce-Flavored Duck

  Sauce-Flavored Duck is a savory dish made by braising duck in a rich sauce with soy sauce, fermented bean paste, and spices.
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  Golden Crispy Pork Shank

  A classic Chinese dish featuring pork shank that is fried until crispy and then braised until tender, with a golden crust and rich flavor.
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  Pot-edge Steamed Bun

  Potato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.

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