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Qu Shao

江浙菜 · ⭐ 3.5

Room C-027, B1, Zunbao Building, No. 89, Chengxing Road

Dishes

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  Cabbage and Vermicelli

  A Chinese home-style dish made with cabbage and vermicelli, stir-fried together for a fresh and savory flavor.
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  Stir-Fried Mung Bean Sprouts

  A simple and healthy dish made by stir-frying fresh mung bean sprouts with minimal seasoning, resulting in a crisp and refreshing taste.
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  Stir-Fried Pork

  A classic Chinese home-style dish made by quickly stir-frying pork with vegetables like bell peppers and onions, resulting in a savory and tender texture.
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  Tomato and Egg Stir-Fry

  Scrambled eggs with tomatoes is a home-style dish made primarily from fresh tomatoes and eggs. The preparation is simple: first, beat the eggs and cut the tomatoes into pieces; then heat a pan with oil, pour in the egg mixture and stir-fry until set, then remove and set aside; next, stir-fry the tomatoes until soft, add the cooked eggs, and mix well; finally, season with salt, and sprinkle with chopped green onions before serving for added aroma.
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  Braised Sea Bass with Shrimp

  A dish featuring fresh sea bass and shrimp, slow-cooked in a savory sauce of soy sauce, sugar, and wine.
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  Braised Chicken Thighs

  Braised chicken legs is a Chinese dish made with chicken thighs, simmered with soy sauce, sugar, and cooking wine after blanching. The meat is tender, red-glossy, and richly flavored.
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  Spicy Beef Offal Stir-fry

  A stir-fried dish made with beef offal and chili peppers, known for its spicy and savory flavor.
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  Sour Pickled Beans Stir-fried with Duck Intestines

  A Chinese stir-fry featuring sour pickled beans and duck intestines, known for its tangy flavor and crisp texture.
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  Braised Chicken with Mushrooms

  A nourishing soup made by slow-cooking chicken and mushrooms until tender, rich in flavor and nutrients.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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