Guimanlong · Cha Tea Evening Wine (Xuhui Wanda Branch)
江浙菜 · ⭐ 4.5
Unit B1-20 and B1-21, Basement Level 1, Building 12, No. 9191 Humin Road, Xuhui District (Sunken Plaza)
Dishes
Five-Nut Brown Sugar Glutinous Rice CakeA traditional Chinese dessert made with glutinous rice dough filled with five nuts and brown sugar, steamed to a soft and sweet texture.
Finger-Licking Chicken FeetSpicy chicken feet is a dish primarily made with chicken feet. The preparation typically involves boiling the chicken feet and then marinating or stir-frying them with a special seasoning to allow the chicken feet to fully absorb the flavors.- Salted Egg Chicken Wings and French FriesChicken wings and fries tossed in a savory salted egg yolk sauce, crispy on the outside and tender inside.
Braised Yellow Croaker with Rice CakeHome-style braised yellow croaker with rice cake is a Chinese dish featuring yellow croaker and rice cake. The fish is pan-fried and then stewed with rice cake, using soy sauce, sugar, and cooking wine to create tender fish and flavorful, soft rice cakes.
Italian Black Vinegar Pork RibsItalian black vinegar pork ribs is a Western dish primarily made with pork ribs. The preparation involves searing the ribs first, then roasting them, and finally drizzling with a specially crafted Italian black vinegar sauce, resulting in tender meat with a crispy exterior and an aromatic vinegar fragrance.
Yangzhou Boiled Vermicelli with Shredded TofuYangzhou Large Boiled Tofu Thread is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, then simmered in rich broth and combined with ingredients such as ham, shrimp, and chicken breast. Seasoned with scallions, ginger, and garlic, it is slowly stewed until fully flavored.
Signature Finger-Licking Crab PotA flavorful dish featuring fresh crabs and vegetables simmered in a rich, aromatic sauce, delivering a satisfyingly spicy and savory taste.
Signature Spring Chives with Fresh Shrimp Crispy WrapsFresh spring chives and shrimp are finely chopped, mixed with seasonings, filled into thin pancakes, then pan-fried or baked until crispy outside and savory inside.
Signature Spring Chive Fresh Shrimp Crispy FlatbreadSignature Spring Chives and Fresh Shrimp Crispy Flying Pancake: Made with fresh chives and tender shrimp as the main ingredients, paired with a specially prepared crispy flying pancake skin. The chives offer a refreshing aroma, the shrimp are deliciously succulent, and the pancake skin is baked to a golden crisp, delivering a rich and layered texture.
Spicy Sichuan Pepper Frog LegsSignature Hangzhou pepper frog legs are made with fresh frog legs, paired with Hangzhou peppers and various spices. The frog meat is tender, while the Hangzhou peppers add a mild spiciness. This dish features an appealing color and rich, flavorful sauce, fully showcasing the freshness of the ingredients.
Ink-style DongpoInk-style Dongpo is a creative dish made with Dongpo pork and ink. The pork is sliced and mixed with ink and soy sauce to create a black texture, offering a delicious taste and artistic presentation.
Cilantro-Beaten Fresh BeefCilantro-stuffed fresh beef is a dish made with fresh beef and cilantro. The beef is pounded to make it tender, then mixed with chopped cilantro and seasoned with soy sauce, garlic, chili, and other spices for a rich flavor.
Truffle Crispy Tofu CubesBlack truffle crispy tofu cubes are made by cutting soft tofu into small pieces, lightly coating them with starch, and deep-frying until the exterior becomes crispy. They are then mixed with black truffle sauce. The main ingredients are tofu and black truffle, and the preparation method includes cubing, frying, and seasoning.
Black Pepper Roasted Hangzhou Beggar ChickenMade with Hangzhou Beggar's Chicken as the main ingredient, marinated primarily with black pepper and then roasted to perfection. The chicken absorbs the flavors during marination, with a slightly charred outer skin while remaining tender and juicy inside.