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Alai Private Kitchen

特色菜 · ⭐ 4.1

No. 57 Andemen Street, Chuqiao Building 1, Elevator No. 8, 4th Floor, Room 402-2, Alai Private Kitchen

Dishes

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  Rural Sausage

  Rural sausage is made from pork seasoned with salt, pepper, and chili, then stuffed into casings and air-dried or smoked for a rich, savory flavor.
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  Sichuan-style Stir-fried Pork

  Spicy stir-fried pork with green peppers is a Chinese dish featuring pork belly and green peppers. Pork slices are stir-fried to render fat, then combined with green peppers, garlic, and ginger, seasoned and thickened. Cooking requires precise heat control for tender meat and crisp peppers.
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  Seaweed and Egg Soup

  Nori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
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  Dried Lettuce with Minced Pork

  Dried lettuce is stir-fried with minced pork, creating a savory and crunchy dish.
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  Sichuan Pepper Spicy Appetizer Ox Tongue

  Ox tongue is marinated and briefly blanched, then stir-fried with Sichuan pepper, dried chili, and other spices for a crisp texture and bold spicy flavor that stimulates the appetite.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Golden Tangerine Lemon Tea

  A refreshing drink made with fresh tangerines and lemon slices blended into green or oolong tea, sweetened with honey or sugar, best served chilled.
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  Nanjing Double Stinky

  A traditional Nanjing dish featuring fermented tofu and stinky amaranth, known for its unique aroma and savory taste.
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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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