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五朋 江南小馆(国创园店)

江浙菜 · ⭐ 4.7

No. 66, Linqiaoshi, Laifeng Street, Guochuang Park, Building 6, 2nd Floor

Dishes

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  15-Year-Aged Tangerine Peel Red Bean Paste

  A delicacy made from 15-year-aged tangerine peel and smooth red bean paste, offering a rich aroma and sweet, layered flavor.
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  Creamy Snow Cabbage Stir-Fried Ningbo Rice Cake

  Made with Ningbo rice cake, snow cabbage, cream, and broth, slowly simmered to create a rich, creamy texture. The rice cake is soft and chewy, the snow cabbage fresh and crisp, with a luxurious creaminess.
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  Braised Beef Shank Pot

  A hearty dish of beef shank slowly braised with vegetables in a rich, savory broth.
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  Braised Pork Intestines Stew

  Home-style stewed pork intestines with potatoes, green peppers, and onions, blanched to remove odor, then slowly braised with soy sauce, cooking wine, star anise, and ginger until flavorful.
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  Yellow Croaker Seafood Stew Rice

  Yellow croaker seafood stew rice is made with yellow croaker, shrimp, shellfish, and rice simmered together. The broth is rich, the fish tender, and the rice absorbs the essence of seafood, offering a flavorful and satisfying texture.
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  Clam and Pig Liver Stir-fry

  A Chinese dish featuring clams and pig liver stir-fried together for a savory, nutritious meal.
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  Seafood Crystal Noodles

  Made with crystal noodles and mixed with seafood such as shrimp, squid, and clams, boiled briefly and tossed in a savory dressing. Offers a refreshing, crisp texture with rich, fresh flavor.
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  Liyang White Celery Roast Duck

  Liyang white celery stir-fried with roast duck, a specialty from Jiangsu province featuring tender duck meat and crisp celery.
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  Steamed Premium Beihai Squid with Creamy Sauce

  Premium Beihai squid steamed briefly to preserve its tender texture. Rich in protein, served with a light sauce highlighting the natural flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  Bei Family Tofu

  A home-style dish made with soft tofu, minced meat, mushrooms, and greens, stir-fried to a savory, rich flavor.
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  Beijia Aged Huangjiu Lobster Shrimp

  Freshly selected rosy shrimp marinated in aged yellow rice wine and steamed, with tender texture and rich wine aroma, leaving a sweet aftertaste.
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  Bei Family Dried Tangerine Bean Paste

  Red bean paste made with aged tangerine peel and sugar, slowly cooked to a smooth texture. Offers a delicate fragrance of dried citrus and a slightly sour, sweet aftertaste, rich yet not overly sweet.
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  Green Juice Wuchang Fish

  A dish featuring Wuchang fish with green juice, highlighting fresh taste and light flavor.
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  Opium Fish Head

  Braised fish head made with fresh carp or bighead carp heads, seasoned with ginger, scallions, garlic, and broth, slowly simmered over low heat. No opium is used—this name refers to its rich aroma and taste resembling opium.
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  Butter-Baked Seafood Platter

  Fresh shrimp, crab, and shellfish are marinated, arranged on a baking tray, topped with melted butter, and baked in a high-temperature oven. The dish features a golden color, rich aroma, and tender, juicy texture.
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  Butter-Baked Monkfish Head

  A dish featuring fresh monkfish head baked with butter, garlic, and ginger, resulting in a rich, savory flavor and tender texture.

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