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Xiangyuan Ge Restaurant (Changshan Road Branch)

其他美食 · ⭐ 3.8

No. 45, Machangshan, Hanma Bridge Road

Dishes

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  Sweet Potato Noodles

  Sweet potato noodles are made from sweet potato starch, offering a smooth and chewy texture. Commonly used in salads, stir-fries, or soups, they are a staple in Chinese home cooking.
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  手工蛋饺

  手工蛋饺是以鸡蛋和猪肉为主要食材，将鸡蛋打散后在锅中摊成薄皮，放入调好味的肉馅，再对折成饺子形状，蒸熟或煎熟而成的传统中式小吃。
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  Braised Country Chicken

  Braised free-range rooster is a Chinese dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces, blanched to remove odor, then stir-fried with葱,姜,蒜, star anise and other spices. Soy sauce, cooking wine, sugar and water are added for slow stewing until the meat is tender and flavorful.
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  Braised Fish Head

  Braised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
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  藕夹

  藕夹是将新鲜莲藕切片，在两片藕之间夹入肉馅，然后裹上面糊油炸而成的菜肴。主要食材为莲藕和猪肉馅，辅以葱姜、调味料等。
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  Tomato and Egg Soup

  Tomato and egg soup is a home-style dish primarily made with tomatoes and eggs. The preparation is simple: after cutting the tomatoes into pieces, add them along with beaten eggs into boiling water, gently stir, and cook until the ingredients are thoroughly done. The soup has a bright color and a refreshing taste.
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  Tofu Meatballs

  A dish made by mixing mashed tofu with pork filling, shaped into balls and steamed or pan-fried for a soft, savory flavor.
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  Green Pepper, Edamame, Tofu Skin and Shredded Pork Stir-fry

  A stir-fry dish made with pork shreds, green peppers, edamame, and dried tofu skin, seasoned to a savory taste.
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  Leek and Earth Skin Mushroom Stir-fry

  A dish made with fresh leeks and earth skin mushroom, stir-fried or cold-mixed for a fresh, crisp taste.
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  Fish Head and Tofu Soup

  Fish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.

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