Songhe Lou (Rongke Branch)
江浙菜 · ⭐ 4.4
2nd Floor, Building B, Rongke Information Center, No. 2 Kexueyuan South Road
Dishes
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
Quick-fried River ShrimpClear Stir-fried River Shrimp is a dish made primarily with fresh river shrimp, seasoned with egg white, starch, and a small amount of scallion, ginger, and garlic. After marinating, the shrimp are quickly stir-fried in a clear broth or stock, preserving their tender texture while keeping the sauce clear and the flavor delicious.
Sweet and Sour Pork RibsSweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
Braised Pork Belly in Purple Clay PotBraised pork belly in purple clay pot is made with fatty pork belly as the main ingredient, seasoned with soy sauce, sugar, and cooking wine, then slowly stewed in a purple clay pot over low heat. The meat is tender and succulent, with a bright red color and rich, flavorful broth.
Delicious Pan-Fried BunsSteamed buns are made with a flour-based dough and filled primarily with pork and seasonings such as green onions and ginger. After rolling the dough and stuffing it, the buns are placed in a flat pan with a small amount of water and oil, then pan-fried until the bottom is golden and crispy while the top becomes fully cooked.
Moonlit Lotus PondLotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
Crab Roe Steamed BunsSteamed crab roe dumplings are a traditional Chinese snack made by wrapping crab roe and minced pork filling in thin dough made from flour, then steaming them. Key ingredients include crab roe, minced pork, scallions, and ginger. The dough must be kneaded to a soft consistency and rolled into round wrappers, which are then filled, pleated, and steamed in a bamboo steamer until cooked through.
Crab Roe TofuCrab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
Red Bean Sand-Grinding Glutinous BallsRed bean mashing sand balls is a traditional dessert made primarily of glutinous rice balls filled with roasted red bean paste. After cooking, the balls are coated with toasted yellow soybean powder, offering a soft and chewy texture with a rich bean aroma.
Premium Truffle Vegan Roast GooseThe Gold Medal Truffle Vegan Roast Goose is primarily made from tofu, marinated, coated with flour, deep-fried, then steamed. A special sauce is brushed on the surface, and truffle flakes are sprinkled on top for added aroma. The finished dish has a golden color, firm texture, and rich truffle fragrance.