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贵满楼·开埠济南菜(济南西站香榭丽店)

地方菜 · ⭐ 4.7

Room 101, Unit 1, Building 9, Phase I, Plot B (East Side), Greenland Xiangxielin

Dishes

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  Swan Pastry

  Swan pastry is a dessert made from flour, shaped like a swan, filled with red bean paste, lotus seed paste, or fruit jam, and deep-fried. It's often dusted with powdered sugar or glazed for extra flavor.
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  Open Port Crispy Prawn

  Fresh large prawns are peeled, left with tails, coated in crispy pastry and baked until golden brown, offering a delightful contrast of textures.
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  Open Port Pan-Fried Dumplings

  A savory Chinese dumpling filled with pork and cabbage, pan-fried until golden and crispy on the bottom.
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  Open Port Black Truffle Crispy Roast Chicken

  A premium chicken dish with crispy skin and tender meat, served with a rich black truffle sauce for an elegant flavor experience.
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  Hand-Beaten Three-No-Stick

  A dish made by hand-beating pork and shrimp into a paste, forming tender meatballs that are served with a special sauce. The name refers to its non-sticky texture—neither sticks to the teeth, chopsticks, nor plate.
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  Lotus Leaf Tips with Lily Bulb

  A dish featuring fresh lotus leaf tips and lily bulbs, stir-fried to preserve their crisp texture and delicate flavor. Light and refreshing, it highlights the natural sweetness of the ingredients.
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  Boiling Fish with Spring Water Tofu Flower

  Boiling fish with spring water tofu flower is a Sichuan dish made with fresh fish slices, spring water tofu flower, and various spices. The fish meat is tender, and the tofu flower absorbs the broth, offering a rich taste.
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  Jinan Roast Duck

  Jinan roast duck is made from high-quality Peking duck, marinated and roasted in a special oven, resulting in crispy skin and tender meat. Served with thin pancakes, sweet bean sauce, and scallions.
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  Clear Soup Crab Paste Lion's Head

  Clear soup crab meat lion's head is made from pork mince mixed with crab roe, egg white, scallion and ginger water, shaped by hand into large meatballs and slowly stewed in clear soup until tender. The meat is delicate, the broth clear, and the crab aroma rich.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Sweet and Sour Yellow Croaker

  Sweet and sour yellow croaker is a Chinese dish made with fresh yellow croaker. The fish is marinated, deep-fried until crispy, then tossed in a sweet and sour sauce made of sugar, vinegar, soy sauce, rice wine, ginger, and garlic.
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  Old Soup Squab

  Old Soup Squab is a traditional Chinese dish featuring tender young squab (about 20-25 days old) as the main ingredient, stewed in a rich, aged broth. The broth is typically made by simmering pork bones, chicken carcasses, and various spices for an extended period. The squab is cleaned, blanched to remove gaminess, then gently stewed in the aged broth with ginger slices, scallions, and a small amount of cooking wine over low heat until the meat becomes tender and flavorful. The dish is characterized by its soft, succulent squab meat and deeply savory, aromatic broth.
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  Homemade Yogurt Jar

  Homemade yogurt jar is made by fermenting fresh milk and served chilled in a glass jar, often with fruits or honey for added flavor.
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  Garlic Fried Small Fish

  A Chinese home-style dish made with small fish fried in garlic, offering a savory and aromatic flavor.
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  Donkey-hide and Pu'er Pork Knuckle Jelly

  A nourishing dish made from pork knuckles, donkey-hide gelatin, and Pu'er tea, resulting in a smooth, jelly-like texture with rich flavor.

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