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A Yong Private Kitchen (Xinshang Lifestyle Plaza Store)

特色菜 · ⭐ 3.7

2nd Floor, No. 789, Huazhi Road

Dishes

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  Spicy Chili Egg Pudding

  Steamed diced preserved egg with chopped chili is a dish primarily made with small preserved eggs. The preparation involves peeling and halving the preserved eggs, then mixing them with a specially prepared chopped chili sauce. After a simple tossing, the fresh spiciness of the chili blends harmoniously with the delicate texture of the preserved egg, creating a unique flavor.
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  Hand-Stripped Corn and Shrimp

  A dish featuring fresh hand-peeled corn kernels and tender shrimp, stir-fried quickly with aromatics for a light, savory flavor.
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  Shredded Lamb Ribs

  Hand-teared lamb ribs are a dish primarily made with lamb ribs, cooked or roasted and then torn by hand into strips. Common seasonings include salt, soy sauce, cooking wine, and ginger slices for marinating to enhance flavor.
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  Signature Eel Dish

  Fresh eel is marinated, deep-fried until crispy, then simmered in a secret sauce for rich flavor and tender texture.
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  Bamboo-Box Prawn

  A dish featuring fresh prawns cooked with garlic, ginger, and chili in a bamboo container, delivering a rich aroma and tender texture.
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  Steamed Free-range Chicken

  A traditional Chinese dish made by steaming free-range chicken with ginger and scallions, resulting in tender, flavorful meat.
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  Shanghai Noodles in Broth

  A traditional Shanghai noodle dish made with fine noodles, minced pork, vegetables, and a rich broth, simmered until the sauce thickens and flavors blend.
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  Secret-Recipe Fish Head Pot

  A flavorful pot dish featuring a fresh fish head simmered with tofu, mushrooms, and greens in a secret-spice sauce, resulting in rich, savory broth and tender fish meat.
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  Sauced Radish

  A cold dish made with white radish and a savory sauce, offering a crisp texture and rich flavor.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.

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