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Si Ji Yan - Chu Cuisine (Hanyang Moyu Lake Zhongshang Park 1872 Branch)

地方菜 · ⭐ 4.5

No. 288 Jiangcheng Avenue, China Merchants Park 1872 Project (adjacent to the intersection of Wenxuan Road and Fengju Road)

Dishes

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  Mixed Vegetable Salad

  A refreshing cold dish made with a mix of fresh vegetables like lettuce, cucumber, carrot, tomato, and purple cabbage, dressed in a light dressing for a crisp and nutritious meal.
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  Farmhouse Fire Chicken

  A traditional dish made with free-range chicken cooked slowly over wood fire, resulting in tender meat and rich broth, often served with root vegetables.
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  Double Pepper Male Fish Head

  A dish featuring a fresh male fish head stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
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  Stir-Fried String Beans with Beef Tripe

  A classic stir-fry combining tender beef tripe and fresh string beans, seasoned with garlic and chili for a savory, aromatic dish.
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  Big White Catfish

  Dabaitiao is a dish featuring white bream fish as the main ingredient. The fish is cleaned, marinated, and then cooked by pan-frying, deep-frying, or steaming. Ginger slices and scallions are often added to remove fishy odor and enhance aroma, with some recipes using sauce for flavor.
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  Shanghai-style Braised Pork Belly

  A classic Shanghai-style dish featuring tender pork belly braised in a savory-sweet sauce made with soy sauce, sugar, and rice wine.
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  Xiang-style Pork Stir-fry

  A Hunan-style home dish made with pork belly and vegetables, stir-fried to a spicy and savory finish.
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  Braised Beef with Fish Bladder

  A homestyle stew featuring tender beef and chewy fish bladder, slow-cooked in a savory sauce with spices like doubanjiang and star anise.
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  Peking Roast Duck

  Old Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
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  Braised Pork with Lychee-Pu Taro

  Lipu taro braised pork is a dish using pork belly and Lipu taro. Pork is blanched, then stewed with seasonings until tender. Taro slices are placed at the bottom of a bowl, followed by neatly arranged pork. After steaming, it's inverted so the pork skin faces up, presenting a glossy red color and soft, glutinous texture.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Fermented Tofu Skin Braised Fish Tail

  Made with fermented tofu skin and fish tail, blanched then braised with seasonings. Reddish-golden color, soft and tender texture, with a distinctive fermented aroma.
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  Braised Abalone with Pig Trotters

  A Cantonese dish featuring abalone and pig trotters braised in a savory sauce, resulting in tender, flavorful meat.
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  Black Truffle Tofu Goose

  A vegetarian dish made by wrapping a meat substitute in tofu skin and seasoned with black truffle, offering rich aroma and savory flavor.

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