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Xinfu Building Local Cuisine (Polaris Branch)

农家菜 · ⭐ 3.4

No. 288 Shanghai East Road, Level 1, Taicang Bao Long City Plaza

Dishes

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  Zhou's Braised Goose

  A traditional dish made by slow-cooking goose in a secret-spiced broth until tender and flavorful.
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  Thick Soup with Fish Maw

  A Chinese dish made with fish maw simmered in rich broth, often with ham and mushrooms, offering a silky texture and savory flavor.
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  Steamed Pork Ribs with Glutinous Rice

  Stuffed glutinous rice with pork ribs is a Chinese dish primarily made with pork ribs and glutinous rice. The pork ribs are marinated and then mixed with soaked glutinous rice before being steamed in a steamer. During preparation, seasonings such as soy sauce, cooking wine, and ginger slices are typically added to flavor the ribs, allowing the glutinous rice to absorb the meaty aroma and become soft and sticky.
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  Cashew Shrimp

  Cashew shrimp is a dish featuring fresh shrimp and cashews. Shrimp is marinated and stir-fried, cashews are pre-fried until golden and crispy, then mixed together for a rich, crunchy texture.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
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  Sizzling Japanese Tofu

  Sizzling Japanese tofu is a dish made primarily with Japanese tofu, accompanied by vegetables such as green peppers, onions, and carrots, and cooked on a hot iron plate. The Japanese tofu is sliced and pan-fried on the iron plate until the surface turns slightly golden, then seasoned sauce and vegetables are added and stir-fried evenly, allowing the ingredients to fully absorb the flavor of the sauce.
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  Fried Big Fish Head

  A dish made by frying a large fish head after marinating it, resulting in a crispy exterior and tender interior with savory aroma.
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  Steamed Taro with Salted Pork

  A dish made by steaming taro and salted pork together, resulting in a soft, savory flavor.
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  Crispy Lotus Root Cutlets

  Fragrant crispy lotus root slices stuffed with seasoned pork, coated in starch and egg, then deep-fried until golden and crunchy. The outer layer is香酥 while the inside remains tender.

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