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Dasheng Restaurant (Jia Shan Road Branch)

家常菜 · ⭐ 4.2

Adjacent to Lao Wu Barbecue & Crayfish at the intersection of Xinbengbu Road and Jiashan Road

Dishes

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  Fresh One-Pot Dish

  A pot of freshness features a variety of seafood, meats, and vegetables as main ingredients, carefully cooked together in one pot. Each ingredient retains its own freshness while blending harmoniously, resulting in a rich and flavorful broth.
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  Farmhouse Steamed Egg Dumplings

  Farmhouse Steamed Egg Dumplings are made with eggs and minced pork, shaped into dumplings and steamed until tender. They offer a delicate, savory flavor that's both comforting and satisfying.
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  Spiced Century Egg Salad

  Cold mixed century eggs is a chilled dish featuring century eggs as the main ingredient. The eggs are peeled, sliced, and mixed with scallions, ginger, garlic, soy sauce, vinegar, and sesame oil. No cooking required.
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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Da Sheng Xiao Chao

  A Chinese home-style dish made with pork, green and red peppers, and onions, stir-fried quickly for a fresh and savory taste.
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  Da Sheng Signature Braised Assortment

  A flavorful assortment of braised meats and tofu, featuring beef, eggs, and chicken wings in a rich, aromatic sauce.
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  Fish Head Rice Soup

  A hearty dish featuring a whole fish head simmered with rice, creating a rich and savory flavor that blends tender fish meat with fragrant, broth-soaked rice.
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  Steamed Salted Pork Face

  A traditional Cantonese dish made by steaming salted pork face after marinating, resulting in tender and savory meat.
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  Braised Spare Ribs with Abalone

  A savory dish featuring tender spare ribs and succulent abalone, slow-cooked in a rich sauce.
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  Beef Hot Pot

  Beef hot pot is a dish featuring beef as the main ingredient, typically sliced and cooked with vegetables and mushrooms in a small hot pot. The beef is marinated first, then heated together with vegetables to preserve the original flavors.
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  Braised Beef Brisket Pot

  A hearty dish of beef brisket slowly simmered with vegetables in a rich broth, served hot in a clay pot.
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  Braised Rooster

  Braised rooster is a dish made primarily with a whole rooster. After blanching, the chicken pieces are stir-fried in oil and then slowly simmered with soy sauce, sugar, cooking wine, ginger slices, and green onion segments until fully flavored. The finished dish has a bright red color, tender chicken meat, and rich taste.
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  Egg Dumpling

  Egg dumplings are a traditional Chinese snack made by spreading egg liquid into a thin film in a pan, wrapping it around a filling of minced pork or shrimp, then rolling it into a dumpling shape and steaming or frying until cooked. The main ingredients are eggs and meat filling. The preparation requires evenly spreading the egg mixture, adding the filling, and folding it into shape.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
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  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter or oil, cooked on a hot iron plate. The shrimp are placed on the heated plate, then stir-fried with garlic, salt, and seasonings to absorb the rich aroma of garlic and fat, resulting in tender and chewy texture.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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