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Xishan Family Home Cooking · Traditional Shanghainese Cuisine · Family Banquet (Xianqian Street Branch)

农家菜 · ⭐

No. 58, Xianqian Street

Dishes

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  Rice Straw Wrapped Pork

  A traditional Chinese dish featuring pork wrapped in rice straw and slowly braised until tender and fragrant.
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  Farmhouse Mixed Pot

  A hearty stew made with assorted ingredients like pork belly, potatoes, tofu, greens, and mushrooms, slowly simmered in a clay pot for rich flavor.
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  Qian Dao Lake Fish Head with Rice

  Fresh fish head from Qian Dao Lake is stewed with ginger and scallions, then served over hot rice for a rich, savory dish.
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  Handmade Traditional Stinky Tofu

  Handmade Traditional Stinky Tofu is made from high-quality soybeans through soaking, grinding, filtering, boiling, coagulating, and pressing to form tofu blocks. The blocks are naturally fermented or soaked in a special brine for days to weeks to develop their distinctive aroma. The finished product is typically deep-fried until the exterior is crispy and golden while the interior remains soft and tender. Main ingredients include soybeans, water, salt, and fermentation brine (which may contain plant materials like amaranth, bamboo shoots, or mushrooms).
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  Stir-fried Hand-peeled River Shrimp

  Stir-fried peeled river shrimp is made with fresh shrimp, cleaned and marinated with salt and cooking wine. Sauté garlic in hot oil, add shrimp and stir quickly until colored, then season with white pepper. Clear color, tender texture.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
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  Old-Fashioned Pork Intestines

  Old-Fashioned Pork Intestines is a traditional Chinese braised dish made primarily from pork large and small intestines. The intestines are thoroughly cleaned to remove odors, blanched, then slowly braised in a marinade made from soy sauce, cooking wine, rock sugar, star anise, cinnamon, bay leaves, and other spices until tender and flavorful. The finished dish has a dark reddish-brown color, a soft yet chewy texture, and a rich aromatic taste. It is typically sliced and served cold or reheated.
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  West Mountain Premium Chicken

  A premium dish made with chicken, mushrooms, and ham, slowly stewed to create tender meat and rich broth.
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  Sour Cabbage Beef Tenderloin

  A Sichuan dish featuring beef tenderloin simmered with sour cabbage, offering a rich, tangy flavor and tender meat.
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  Leek-flavored Pig Kidney

  Scallion pork kidneys is a dish made with pig kidneys and scallions. The kidneys are scored, blanched to remove odor, then stir-fried with sliced scallions and seasonings.
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  Crispy Fried Yellow Croaker

  Fried small yellow croaker is a deep-fried dish primarily made with fresh small yellow croaker. After being cleaned and marinated, the fish is lightly coated in starch or flour and then fried in hot oil until golden and crispy on the outside, while remaining tender and flavorful inside.

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