Close

Cong Xiao Yi (Huhai Branch)

江浙菜 · ⭐ 4.6

No. 2A, Dongming Hutong

Dishes

• 

  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
• 

  Kong Xiaoyi Boatman Sea Cucumber

  Kong Xiaoyi Boatman Sea Cucumber is made from fresh sea cucumbers, slow-cooked with pork bones and chicken thigh meat. After soaking, the sea cucumbers are stewed in rich broth to absorb its essence, resulting in a soft, elastic texture.
• 

  Braised Bamboo Shoot Skin

  Home-braised bamboo shoot skins is a dish made primarily from dried bamboo shoot skins. After soaking and cutting, they are simmered with pork belly, mushrooms, scallions, ginger, soy sauce, cooking wine, and sugar until flavorful. The dish has a glossy red color, soft bamboo skins, and rich meat aroma.
• 

  Signature Jiangnan Lion's Head

  Signature Jiangnan Lion's Head is a dish made primarily from pork. It uses lean and fatty pork mince mixed with scallion-ginger water, egg white, and starch, then hand-formed into large meatballs and slowly stewed until tender. The meat is soft and juicy, with rich broth.
• 

  Truffle Mushroom Roasted Vegetables

  Truffle mushroom roast features fresh mushrooms and truffles, seasoned with olive oil, garlic, and herbs, slow-roasted at low temperature. Vegetables like carrots and cherry tomatoes enhance the rich flavor.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
• 

  Seafood Sour Cabbage Stewed Noodles

  Seafood sour cabbage stewed bean noodles is a dish featuring bean noodles, seafood (like shrimp and shellfish), and sour cabbage. The noodles are soaked and cooked together with the seafood and cabbage, absorbing their flavors for a soft, rich taste.
• 

  Shaoxing Three Fresh

  A traditional dish from Shaoxing, Zhejiang, featuring fresh shrimp, fish, and meat cooked in a clear or braised style for a delicious and nutritious meal.
• 

  Fennel Beans

  Fennel beans are a traditional snack made from yellow beans cooked with fennel and other spices. Yellow beans are soaked first, then simmered with fennel, star anise, and cinnamon until flavorful, resulting in a soft, aromatic dish.
• 

  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
• 

  Pan-fried Freshwater Eel

  Fresh deep-sea hairtail is cleaned, marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender inside.

Reviews