Mangna Mangxin Club (Minhang Xinghe Wan Branch)
粤菜 · ⭐ 4.7
No. 3799 Duohui Road
Dishes
Dalian AbaloneDalian abalone is a dish made from fresh abalone with辅料 like ham, mushrooms, and chicken, prepared by blanching, stewing, or steaming. The abalone must be soaked beforehand and cooked slowly with broth and seasonings to absorb the essence of the ingredients.
Shousi Huainan Baggongshan TofuShousi Huainan Baggongshan Tofu is a dish made by tearing Huainan Baggongshan tofu into small pieces and stir-frying with seasonings. The main ingredients are tofu and seasonings, with a fresh and delicate taste.
Mandarin Orange Ice Cream Foie GrasA luxurious dish featuring foie gras paired with mandarin orange ice cream, offering a harmonious blend of rich and tangy flavors.
Cashew Palace ShrimpA dish of tender shrimp balls stir-fried with peanuts, bell peppers, and a sweet-sour savory sauce.
Bird's Nest PastryA delicate pastry filled with bird's nest, baked to a crisp finish, offering a luxurious and sweet treat.
Bamboo Sponge and Free-range Chicken SoupA nourishing soup made with bamboo sponge and free-range chicken, slowly simmered to bring out rich flavors and natural sweetness.
Roasted Red Pepper Baked Snow CrabFresh snow crab meat is baked with red pepper, cream, and cheese for a rich, savory dish with a subtle spicy kick.
Golden Soup with Fish Maw and MilletA rich, golden soup featuring fish maw and millet, slow-cooked to perfection for a silky texture and deep umami flavor.
Golden Garlic Little LobsterA dish featuring fresh small lobsters stir-fried with abundant garlic, resulting in a savory and aromatic seafood delicacy.
Snowflake Beef Fried RiceA savory dish made with tender snowflake beef, fried rice, and vegetables, stir-fried to perfection.
Crispy Angus Wagyu BeefCrispy Angus Wagyu Beef uses premium Angus ribeye, marinated and deep-fried to golden crispness while keeping the inside tender and juicy.
Black Truffle Braised PorkBlack truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.