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Grandma's House (Impression City Store)

江浙菜 · ⭐ 4.1

Level 4, Unit L405, Impression City, No. 288 Qianhu North Road

Dishes

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  Grandmother's Braised Beef

  Grandmother's Braised Beef is a home-style dish primarily made with beef. Tender cuts such as beef shank or brisket are cut into pieces and simmered with ingredients like scallions, ginger, and cooking wine to make the beef tender and flavorful. Carrots and potatoes are often added to enhance the texture and depth of flavor.
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  Grandmother's Tea-Scented Chicken

  Grandmother's Tea-Scented Chicken is a dish made by marinating chicken in tea and various spices, then slowly stewing it. The main ingredients include chicken thighs or whole chicken, green tea or oolong tea, ginger slices, scallions, garlic cloves, and seasonings. First, the chicken is marinated to absorb the flavors, then gently stewed with tea and spices over low heat, allowing the chicken to absorb the tea aroma while remaining tender and juicy.
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  Grandmother's Fish Head

  Grandmother's fish head is a dish made with fresh fish head, simmered with ginger, scallions, garlic, and other ingredients. Typically using bighead carp or silver carp head, it's first pan-fried until slightly golden, then slowly stewed in water or broth to make the flesh tender and the soup rich.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Signature Crispy Fried Dough Shrimp

  Fresh shrimp stir-fried with crispy fried dough in a special sauce, creating a deliciously crunchy and savory dish.
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  Hangzhou Soy Sauce Duck

  Hangzhou-style braised duck is a dish made primarily from fresh ducks, marinated and slowly stewed with soy sauce, sugar, and yellow wine to achieve flavorful meat with a bright red color.
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  Pine Nut Mandarin Fish

  Songzi Gu Yu is a dish made from mandarin fish and pine nuts. The fish is scored, fried until crispy, then stir-fried with sautéed pine nuts and drizzled with sweet and sour sauce, resulting in crispy exterior and tender interior with nutty aroma.
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  Vegetable Quartet

  Vegetable Four Treasures is a vegetarian dish featuring four fresh vegetables: carrot, wood ear mushroom, shiitake mushroom, and green pepper. Wash, slice or shred the ingredients, then stir-fry in oil with seasonings until well blended. Simple preparation highlights the natural flavors of the vegetables.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Sausage Steamed Baby Bok Choy

  Sausage Steamed Baby Bok Choy is a homestyle steamed dish. The main ingredients are Cantonese lap cheong or flavored sausages and fresh baby bok choy. To prepare, the baby bok choy is washed and halved or kept whole, arranged on a plate, and topped with evenly sliced sausages. It is then steamed over high heat for 8-12 minutes until the bok choy softens and the sausages are cooked through, releasing their savory oils and flavors. The dish features tender, sweet bok choy infused with the savory richness of the sausages, resulting in a simple, flavorful combination that preserves the original tastes.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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