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麦盛莉(静安彭浦店)

江浙菜 · ⭐ 4.5

No. 670 Yangqu Road

Dishes

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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Peking Duck

  Peking Duck is a traditional Beijing dish made from specially raised ducks, roasted in a closed oven until the skin is crispy and the meat tender. Served with thin pancakes, hoisin sauce, and scallions.
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  Peking Duck

  浓汤佛跳墙 is a traditional Fujian dish made by stewing various precious ingredients such as abalone, sea cucumber, shark fin, scallop, fish maw, chicken, duck, pig trotters, and ham. Layered in a clay pot with broth and seasonings, it's slowly cooked for hours to blend flavors into a rich, savory soup.
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  Stir-Fried Shrimp

  Clear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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  Secret-Recipe White Water Fish

  Fresh white water fish marinated in a special sauce and steamed to perfection, resulting in tender flesh with rich, savory flavor.
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  Braised Yangzhou Lamb

  Braised Yangzhou Lamb is a traditional dish made with tender lamb from Chongming Island, slow-cooked in a savory sauce of soy sauce, sugar, and spices.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Spicy Blood Duck Hot Pot

  Shu-style Mao Xue Wang features duck blood, tripe, beef tendons, and intestines as main ingredients, with辅料 like bean sprouts, wood ear mushrooms, and rice noodles. Stir-fried with spicy Sichuan beef oil base, then boiled and cooked in sequence. The broth is bright red and the dish is rich in ingredients.
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  Honey Pepper Beef Cubes

  A stir-fried dish of tender beef cubes glazed with honey and spicy peppers, offering a sweet and spicy flavor.
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  Sweet Rice Balls in Fermented Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
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  Max盛 Seafood Platter

  A selection of fresh shrimp, crab, shellfish, and fish slices, steamed and lightly stir-fried to preserve natural flavors, served with a special sauce for a deliciously savory experience.
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  Maisheng's Secret-Recipe Frog

  Fresh frog meat marinated in a secret sauce and stir-fried to perfection, delivering a spicy and aromatic flavor.

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