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Old Shanghai Restaurant (Chanba Branch)

江浙菜 · ⭐ 4.4

40 meters west of the intersection of Xingtai 3rd Street and Xingtai South Road, north side of the road

Dishes

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  Braised Pork with Tofu Skin Knots

  A Chinese dish made with pork belly and tofu skin knots, simmered in a savory sauce until tender and flavorful.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Scallion Oil Noodles

  Scallion oil noodles feature cooked noodles mixed with boiled dried shrimp and scallions. Cook noodles, sauté scallions in hot oil, add dried shrimp, then toss with noodles.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Stuffed Oil-Fried Dough Skins

  Oil-fried gluten stuffed with seasoned pork filling, steamed or pan-fried. Main ingredients include oil-fried gluten, pork mince, scallions, and ginger. The meat is stuffed into the gluten balls and heated until fully cooked and flavorful.
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  Pan-fried Bun

  Shengjian is a Chinese snack made by wrapping pork filling in dough and pan-frying it. The dough is rolled into round wrappers, filled with seasoned meat, sealed tightly, then placed in a flat pan with a small amount of water and oil. It is first pan-fried and then steamed to achieve a crispy bottom and soft top.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Steamed Bok Choy in White Sauce

  Steamed bok choy is a Chinese dish featuring bok choy as the main ingredient. The bok choy is washed, quickly blanched in boiling water, then drained and served with a prepared sauce or eaten directly. The preparation emphasizes preserving the fresh tenderness and vibrant green color of the bok choy.
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  Lily and Pumpkin

  Baihe Pumpkin is a dish primarily made with fresh lily bulbs and pumpkin. The pumpkin is peeled and cut into pieces, then steamed or boiled together with the lily bulbs to preserve the natural flavors, resulting in a soft, tender, and subtly sweet texture.
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  Braised Pork with Dried Bamboo Shoots

  Braised pork belly with dried bamboo shoots is a dish made primarily from pork belly and dried bamboo shoots. After blanching the pork, it's simmered with the shoots and seasonings like soy sauce, sugar, and cooking wine until tender and flavorful, with a thickened sauce.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Braised Pork Meatballs

  Braised pork meatballs, also known as 'Lion's Head,' is a classic Chinese dish primarily made with pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then braising them slowly in a rich sauce until the sauce thickens and the meatballs become tender and flavorful.
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  Steamed Snakehead Fish with Soy Sauce

  A Cantonese dish featuring fresh snakehead fish steamed with soy sauce, ginger, and garlic, resulting in tender meat and rich umami flavor.
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  Snow Cabbage and Green Soybean Braised Bamboo Shoot Dried

  Made with snow cabbage, green soybeans, and dried bamboo shoots, simmered after blanching. Offers a savory-sweet taste with tender, soft bamboo shoots, fragrant green beans, and flavorful snow cabbage—typical of a humble vegetarian dish from southern China.
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  Chicken and Fire-Scalded Tofu Noodles

  Chicken and dried tofu threads stewed in broth, featuring finely sliced tofu, chicken, ham, and high-quality stock, slowly simmered to blend flavors.

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