Mao Xia Fan · Rural Cuisine Research Institute
江浙菜 · ⭐ 4.0
Adjacent to Zhonghai Huanyu Business Center, Xixing Subdistrict
Dishes
上汤三鲜锅上汤三鲜锅以鸡胸肉、虾仁和冬瓜为主要食材，搭配火腿片和香菇，用高汤煮制而成。先将食材切片备用，再将高汤烧开后依次放入食材煮熟，最后调味即可。
Qianshan Lake Fish HeadQianshan Lake big fish head is made from fresh bighead carp heads, combined with tofu, mushrooms, and ham, then slowly stewed. The fish head is first pan-fried and then simmered in rich broth for tender meat and flavorful soup.
Tujia Twice-Cooked PorkA dish made with pork belly stir-fried with green peppers and scallions, first boiled then pan-fried for a rich, savory flavor.
Braised Beef Shank with PotatoesSlow-cooked beef shank and potatoes simmered in savory broth until tender and flavorful.
Sweet and Sour Pork Ribs with FruitFruit-flavored sweet and sour spare ribs is a dish that combines the fruity sweetness with the savory flavor of pork ribs. Fresh pork ribs are deep-fried until golden and crispy, then simmered with a specially prepared sweet and sour sauce and fresh fruit juice, allowing the ribs to fully absorb the fruity aroma and sweet-sour taste.
Stir-Fried Large River ShrimpA dish of fresh large river shrimp stir-fried quickly in hot oil, resulting in tender and crispy texture with savory flavor.
Hung Qigong Tofu SoupA savory soup made with soft tofu and ingredients like ham, mushrooms, and shrimp, known for its rich flavor and smooth texture.
Stir-fried Red Bok Choy with Preserved PorkA classic Chinese home-style dish made by stir-frying fresh red bok choy with savory preserved pork, creating a harmonious blend of tender greens and rich, smoky flavors.
Double Pepper Fish FaceA Sichuan dish made with fresh fish meat stir-fried with diced green and red peppers, offering a spicy and aromatic flavor.
Radar Net Large Oil CatfishA dish featuring fresh catfish marinated, coated in batter, and deep-fried until crispy, served with a special sauce for rich flavor.