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Cangshu People's Home

江浙菜 · ⭐ 3.8

Adjacent to No. 958, Maopeng Road

Dishes

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  Wolffish

  A freshwater fish with delicate flesh, commonly steamed or braised with ginger, scallions, and garlic to highlight its natural freshness.
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  Stir-Fried Field Chicken with Edamame

  A classic Chinese dish featuring tender field chicken and fresh edamame stir-fried with garlic, ginger, and chili for a savory, aromatic flavor.
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  Fried Small Fish

  Fried small fish is a dish made with fresh small fish, cleaned and marinated, then coated in a thin layer of starch or flour and deep-fried until golden and crispy.
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  Stir-Fried Lamb Liver

  Stir-fried lamb liver is a Chinese dish featuring lamb liver as the main ingredient, typically marinated with rice wine and light soy sauce, then quickly stir-fried with scallions, ginger, garlic, and green peppers.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Braised Bream

  A traditional Chinese dish made by slow-cooking bream in a savory sauce of soy sauce, sugar, and ginger.
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  Braised Eel Tubes

  A dish made by slow-cooking eel tubes with soy sauce, sugar, and aromatics until tender and flavorful.
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  Mutton Soup

  Mutton soup is made primarily with mutton, combined with适量 of spices and vegetables, and simmered to perfection. The broth is clear, the meat is tender, the flavor is rich and full-bodied, and it is highly nutritious.

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