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Xianfeng Zhaotou

江浙菜 · ⭐ 3.9

No. 156 Dongwu North Road (Exit 2, Tuanjieqiao Station, Line 4 Metro)

Dishes

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  Two-Way Fish Dish: Fish Head Soup

  Two-Way Fish Dish: Fish Head Soup is a dish that makes full use of ingredients. The main ingredients are fresh fish head (commonly silver carp, bighead carp, or grass carp head), tofu, ginger, spring onion sections, and coriander. During preparation, the fish head is first pan-fried until golden brown on both sides. Then, boiling water and ginger slices are added. After bringing to a boil over high heat, reduce to medium-low heat and simmer until the soup turns milky white. Finally, add tofu cubes and cook through. Season simply with salt and white pepper, then garnish with chopped spring onions and coriander. The soup is creamy white in color and has a delicious flavor.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  冰镇龙虾

  冰镇龙虾以鲜活龙虾为主料，经蒸煮或焯水后迅速冷却，使其肉质紧实鲜美。随后将龙虾放入冰水中浸泡，保持其清甜口感和细腻质地。通常搭配特制酱汁或简单调味，如蒜蓉、柠檬汁或芥末酱油，提升风味。
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Wrapped Pork Trotter

  A traditional Chinese cold dish made from pork trotters, marinated, boiled, and tied in cloth to form a compact shape before slicing.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Sichuan-style Boiled Tripe

  Sichuan-style braised pig kidneys with scallions, ginger, garlic, and chili; sliced kidneys blanched to remove odor, then stir-fried with aromatics and simmered in broth for a tender, flavorful dish.
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  Water Celery and Tofu Skin Stir-Fry

  A refreshing cold dish made with water celery and seasoned tofu skin, known for its crisp texture and savory flavor.
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  River Shrimp Duo

  A dish featuring fresh river shrimp prepared in two distinct styles: steamed to preserve natural flavor and stir-fried with spices for a rich taste.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Eel

  A Chinese dish made by braising fresh eel in a savory sauce of soy sauce, sugar, and wine until tender and glossy.
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  Old-Cut Pork Liver

  Old-Cut Pork Liver is a traditional Chinese dish made primarily with fresh pork liver. The liver is cleaned, sliced, and typically stir-fried quickly over high heat. It is commonly seasoned with ginger, scallions, and cooking wine to remove any gaminess and enhance flavor, and may be stir-fried with vegetables like bell peppers or onions. The finished dish features tender liver with a rich, savory aroma and a deep reddish-brown color.

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