Close

Xiang Wei Ge

江浙菜 · ⭐ 4.0

No. 204, Zhongxin North Street, Liuhé Town

Dishes

• 

  Dolphinfish Dumplings

  Knife-fish dumplings are made with fresh knife-fish meat as the main ingredient, combined with egg white and starch to form a filling, then wrapped in dumpling wrappers and boiled. The knife-fish meat is tender, the dumpling wrappers are thin, and the filling is generous, with a clear and fresh broth.
• 

  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.
• 

  Shanghai Steamed Three Delicacies

  A classic Shanghai dish featuring fresh shrimp, fish fillet, and pork, steamed with mushrooms and ham for a delicate, savory flavor.
• 

  Salted Pepper Pork Ribs

  Black pepper salt fried pork rib fan is a dish made with pork rib fans, marinated and deep-fried until crispy, then stir-fried with black pepper salt, scallions, ginger, and garlic for rich flavor. Golden color, crispy outside and tender inside, with strong black pepper aroma.
• 

  Fugu

  Fugu is a dish primarily made from pufferfish, prepared by removing toxic parts professionally and cooked via steaming, boiling, or as sashimi. Cooking time and heat must be strictly controlled for tender texture and safe consumption.
• 

  Mixed Sea Fish

  Sea mixed fish is a dish made with various marine fish such as yellow croaker, ribbonfish, and Spanish mackerel. After cleaning, it's pan-fried or braised with seasonings like scallions, ginger, garlic, soy sauce, and cooking wine for rich flavor.
• 

  Corn Pancake

  Corn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
• 

  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
• 

  Braised Small Yellow Croaker

  Red-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.
• 

  Braised Yellow Catfish

  Red-braised catfish is a Chinese dish featuring catfish as the main ingredient. After cleaning, the fish is pan-fried until golden on both sides, then simmered with scallions, ginger, garlic, soy sauce, sugar, and cooking wine to absorb the flavors, finally reducing the sauce.
• 

  Scallion and Ginger Steamed Swimming Crab

  A seafood dish featuring fresh swimming crab steamed with scallions and ginger, highlighting the natural sweetness of the crab and aromatic flavors.
• 

  Fried Tofu with Water Celery

  Xianggan Shuiqin is a dish made primarily from fried tofu and water celery. The tofu is cubed, the celery washed and cut into segments, then stir-fried together. Typically, the tofu is briefly pan-fried or blanched before being cooked with the celery and seasoned to blend flavors.

Reviews