Close

Xi Tang · Chuan Chao (Ligongdi Branch)

江浙菜 · ⭐ 4.8

No. 36, Nanshifang Road, Ligongdi, Huxi Community Working Committee

Dishes

• 

  20-Year Tai Diao Wine-Infused Abalone

  A delicacy featuring abalone slowly soaked in 20-year-aged Tai Diao wine, resulting in a rich, aromatic flavor and tender texture.
• 

  Fermented Sour Soup Boiled Barramundi

  Fresh barramundi fillets simmered in a fermented sour soup, delivering a tangy and aromatic flavor with tender fish meat.
• 

  Steamed Sea Crispy Eel with Shaoxing Wine and Kumquat

  This dish features fresh sea eel with a crisp and springy texture. The primary method involves cleaning and cutting the eel into sections, then drizzling with aged Taidiao wine (a type of Shaoxing rice wine) and steaming it together with fresh kumquat slices. The bright citrus acidity of the kumquat blends with the mellow aroma of the wine, infusing the eel meat. Steaming preserves the original flavor of the ingredients, resulting in tender fish with subtle notes of wine and citrus.
• 

  Bamboo Shoot and Pig Stomach Soup

  A Cantonese nourishing soup made with fresh bamboo shoot and pork stomach, slowly simmered until tender and flavorful.
• 

  Sauce-Dipped Fresh River Shrimp

  Sauce-Dipped Fresh River Shrimp is a dish featuring live river shrimp as the main ingredient. Fresh river shrimp are cleaned, then quickly blanched or steamed to retain their tender texture. The key element is the special 'dipping sauce,' typically made from light soy sauce, aromatic vinegar, sugar, minced garlic, minced ginger, chili, and other seasonings, resulting in a savory, slightly sweet, sour, and spicy flavor. The cooked shrimp are soaked in this sauce to fully absorb the flavors. The finished dish offers smooth, springy shrimp meat with a rich and flavorful sauce.
• 

  Almond Jelly with Double Ming Tarts

  Almond Jelly with Double Ming Tarts is a fusion dessert consisting of almond jelly and two flavors of Ming tarts. The almond jelly is made from almond powder, milk, sugar, and gelatin, mixed, heated, and cooled to set, resulting in a smooth texture. The double Ming tarts include a classic flavor and a matcha flavor. The tart shells are made from low-gluten flour, butter, and sugar, filled with egg custard and matcha egg custard respectively, then baked. The dish presents a white and green color combination with rich textural layers.
• 

  Boiling Guilu Fish

  A dish featuring fresh guilu fish cooked in a hot broth with vegetables and aromatics, resulting in tender fish and rich flavor.
• 

  Black Truffle Sea Cucumber

  A luxurious dish featuring sea cucumber delicately simmered with black truffle, offering a rich and savory flavor.
• 

  White Radish Beef Brisket Steak

  White Radish Beef Brisket Steak is a dish featuring beef brisket steak and white radish as the main ingredients. The beef brisket is blanched to remove impurities, then simmered together with cubed white radish in a pot with water, ginger slices, scallions, and cooking wine over low heat until the meat becomes tender and the radish turns translucent and flavorful. A small amount of soy sauce or salt can be added during cooking for seasoning. The resulting dish has a clear broth, tender beef brisket, and radish that absorbs the savory meat juices, offering a sweet and soft texture.
• 

  Zhanjiang Sand Point Fish in Clay Pot with Ginger Oil and Salt

  This dish features fresh Sand Point fish from Zhanjiang as the main ingredient. The cleaned fish is placed in a clay pot with ginger slices. It is seasoned primarily with ginger and salt, and drizzled with hot ginger oil to release the aroma. The clay pot is used for slow cooking over low heat, keeping the fish tender and allowing it to fully absorb the simple flavors of ginger and salt. The resulting dish has tender fish with a fragrant ginger aroma and a savory, salty taste.
• 

  Sweet Heart Tender Scallops with Green Onion

  Fresh Australian lobster stir-fried with tender green onions, lightly sweetened to enhance its natural flavor and texture.
• 

  Glutinous Rice and Yam Stewed with Handmade Black Tofu

  A Chinese dish combining glutinous rice, yam, and handmade black tofu, gently stewed for a rich, savory flavor.
• 

  Classic Seafood Mǎoxiāng

  Classic seafood Maoxuewang features duck blood, bean sprouts, soy skin, and luncheon meat, with shrimp, squid, and shellfish added. Stir-fried with beef tallow火锅底料 and simmered in water until all ingredients are fully cooked.
• 

  Wild Kumquat and Chinese Eaglewood Steamed Nanji Island Yellow Croaker

  This dish features wild large yellow croaker from the waters around Nanji Island, steamed with wild kumquats and a small amount of Chinese eaglewood (agarwood). The cleaned fish is placed on a plate, topped with sliced kumquats and a few pieces of agarwood, then steamed. The fresh citrus acidity of the kumquats removes fishiness and enhances freshness, while the distinctive woody aroma of the agarwood permeates the fish through the steam, creating a unique flavor. The resulting dish has tender fish with a subtle citrus fragrance and a deep, woody aroma.
• 

  Wild Golden Tangerine and Taodiao Wine Steamed Huangyu Fish from NANJI Island

  Steamed yellow croaker from NANJI Island with wild golden tangerine and Taodiao wine, a delicate dish combining fresh fish, citrus aroma, and rich wine flavor.
• 

  Wild Golden Tangerine Steamed Sea Eel with Taodiau Wine

  Wild golden tangerines and Taodiau wine are used to marinate and steam sea eel, resulting in a tender, aromatic dish with a refreshing citrus note.

Reviews