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Songhe Lou (Yutang Branch)

江浙菜 · ⭐ 4.3

Building 1, Yard No. 9 (South), Nanlishi Road, near the South Gate of Yuetan Park

Dishes

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  Three-White Lion's Head Meatballs

  Three-white lion's head is a large meatball made from pork belly, scallion, ginger, egg white, and other ingredients. The seasoned meat is shaped into balls and slowly stewed until tender. It has a pure white color and delicate texture, typically served with clear soup or broth.
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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  如意生煎包

  Ruyi pan-fried buns are Chinese dumplings made with flour wrappers filled with pork and cabbage, pan-fried in a skillet with a bit of water and oil until the bottom is golden and crispy.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Quick-fried River Shrimp

  Clear Stir-fried River Shrimp is a dish made primarily with fresh river shrimp, seasoned with egg white, starch, and a small amount of scallion, ginger, and garlic. After marinating, the shrimp are quickly stir-fried in a clear broth or stock, preserving their tender texture while keeping the sauce clear and the flavor delicious.
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  Sweet Pea Chicken with Ginkgo Nuts

  Sweet pea chicken head rice is a dish featuring sweet peas and chicken head rice as main ingredients, stir-fried after blanching the peas and seasoned appropriately to retain freshness.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Braised Pork Belly in Purple Clay Pot

  Braised pork belly in purple clay pot is made with fatty pork belly as the main ingredient, seasoned with soy sauce, sugar, and cooking wine, then slowly stewed in a purple clay pot over low heat. The meat is tender and succulent, with a bright red color and rich, flavorful broth.
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  Delicious Pan-Fried Buns

  Steamed buns are made with a flour-based dough and filled primarily with pork and seasonings such as green onions and ginger. After rolling the dough and stuffing it, the buns are placed in a flat pan with a small amount of water and oil, then pan-fried until the bottom is golden and crispy while the top becomes fully cooked.
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  Crab Roe Steamed Bun

  Steamed crab meat dumplings filled with fresh crab meat and pork, wrapped in delicate dough and steamed. The skin is thin and tender, with rich broth and an aromatic crab flavor.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Crab Roe Steamed Buns

  Steamed crab roe dumplings are a traditional Chinese snack made by wrapping crab roe and minced pork filling in thin dough made from flour, then steaming them. Key ingredients include crab roe, minced pork, scallions, and ginger. The dough must be kneaded to a soft consistency and rolled into round wrappers, which are then filled, pleated, and steamed in a bamboo steamer until cooked through.

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