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Lao Ji Tang Shanghai Home-Style Cuisine (Huhai Branch)

江浙菜 · ⭐ 4.8

Hehua Market, Di'anmen West Street

Dishes

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  Shanghai Steamed Bun with Crispy Bottom

  Shanghai steamed dumplings with pork filling, enhanced with gelatinous skin, are wrapped in a rolled dough. The bottoms are pan-fried until golden and crispy, while the tops are sprinkled with black sesame seeds and scallions. The result is a tender, juicy bite with an aromatic flavor.
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  Shanghai-style Rice Porridge

  Shanghai-style congee is made by combining rice with cooked vegetables, meat, or seafood, then simmered in hot soup or broth. Key ingredients include rice, greens, ham, shrimp, or pork, slowly stewed to create a soft, flavorful dish.
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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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  Stewed Pork Ribs with Rice Cake

  Stewed spare ribs with rice cakes is a traditional dish made primarily from spare ribs and rice cakes. The spare ribs are marinated and then deep-fried until golden and crispy, while the rice cakes are soft, chewy, and sweet. Together, they create a harmonious blend of flavors—rich and savory from the ribs, and tender and sweet from the rice cakes.
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  Shanghai-style Braised Eel with Sauce

  Bengal stir-fried eel paste is a Chinese dish primarily made with eel. The eel is deboned and cut into segments, then stir-fried quickly at high heat with ingredients such as scallions, ginger, and garlic, resulting in tender and smooth eel meat. Finally, hot oil is drizzled over the dish to enhance its aroma and glossy appearance.
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  Songshu Bamboo Shoot Soup

  Matsutake and bamboo fungus soup uses matsutake and bamboo fungus as main ingredients. Matsutake is washed and sliced, while bamboo fungus is soaked, trimmed, and cleaned. Both are simmered together in water. The broth is clear, fresh, and nutritious.
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  Laojidang Drunk Chicken

  Lao Jitang Drunk Chicken is a cold dish made by marinating chicken in yellow wine or rice wine. Main ingredients include whole chicken or chicken thighs, yellow wine, ginger slices, scallions, and seasonings. The chicken is first cooked or steamed, then soaked in seasoned wine for several hours to absorb the aroma and flavors.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Crab and Shrimp Stir-fried Tofu

  Crab roe and shrimp stewed with soft tofu, a dish where crab roe and shrimp are stir-fried, then combined with tofu to absorb the rich flavor, finished with a light thickening for a smooth, delicious taste.

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