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Private Kitchen by Jinghu Lake

特色菜 · ⭐ 4.1

No. 15, Yaojiawu, Lingshan Road

Dishes

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  Dry Pot Octopus

  A spicy Sichuan-style dish featuring octopus stir-fried in a dry pot with vegetables, delivering a rich, numbingly hot flavor.
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  German Ham Hock

  A traditional German dish made from pork shank, cured and slowly cooked until tender, often served with sauerkraut and mashed potatoes.
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  Spider Crab and Rice Noodle Hot Pot

  Spider crab and rice noodles simmered in a flavorful broth, creating a rich, savory dish with tender crab meat and chewy noodles.
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  Salted Pepper Shrimp

  A dish of fresh shrimp fried until crispy and tossed with salt, pepper, and aromatics like garlic and ginger.
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  清蒸鳗鱼

  清蒸鳗鱼是一道以新鲜鳗鱼为主料，辅以姜片、葱段等调料，通过清蒸方式制作的菜肴。鳗鱼经过处理后放入蒸锅，利用蒸汽使其熟透，保持原汁原味。
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  Steamed Chicken in Cold Sauce

  A classic Cantonese cold dish made by boiling fresh free-range chicken and serving it chilled, sliced and dressed with ginger and scallion sauce for a delicate, savory flavor.
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  Braised Small Crucian Carp

  A traditional Chinese dish made by braising small crucian carp in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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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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  Crispy Pig Intestine

  Crispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
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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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