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Chicken Master's Private Kitchen (Huangpu Branch)

特色菜 · ⭐ 4.4

No. 82, Wujie East Shata Road

Dishes

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  Bitter Melon with Beef

  A Chinese dish featuring bitter melon and beef, stir-fried together for a refreshing, slightly bitter taste with tender meat.
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  Free-Range Chicken Steeped with Smilax Glabra

  This dish primarily features free-range chicken and Smilax Glabra root. The chicken is cleaned and cut into pieces. The Smilax Glabra is washed and sliced. Water is added to a pot with the sliced Smilax Glabra and simmered over low heat to create a herbal broth. The chicken pieces are then added to this broth and gently poached until fully cooked and tender. The resulting dish has a clear, mild broth, with the chicken absorbing the subtle herbal notes.
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  Hakka Fried Tofu

  A traditional Hakka dish made by frying soft tofu and combining it with minced meat and mushrooms for a savory, aromatic flavor.
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  Mountain Stream Fish

  A traditional Chinese dish made from wild fish caught in mountain streams, steamed or braised with ginger, scallions, and garlic to highlight its fresh and delicate flavor.
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  Braised Tofu

  Braised tofu is a classic Chinese dish primarily made with soft tofu. The preparation involves cutting the tofu into cubes and simmering it with seasonings such as soy sauce, sugar, and garlic, allowing the tofu to fully absorb the flavorful broth and develop a rich red color.
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  Cured Meat with Snow Peas

  腊味荷兰豆 is a dish made primarily with cured sausage, cured meat, and snow peas. Sliced腊味 is stir-fried with washed snow peas and seasoned to finish. A small amount of minced garlic is typically added for aroma, preserving the vegetables' crisp texture.
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  Garlic Stir-Fried Bok Choy

  Stir-fried bok choy with garlic is a dish made by blanching bok choy and sautéing it with minced garlic in hot oil, then seasoning and serving.
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  Steamed Free-range Chicken

  A delicately steamed free-range chicken dish, known for its tender texture and natural flavor, typically served with ginger and scallion dipping sauce.
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  Sour Cabbage Stir-Fried Intestines

  Sour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.
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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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  Chicken Stew

  Chicken stew is a dish made by slow-cooking chicken with various ingredients and seasonings in a clay pot or casserole. Common ingredients include potatoes, carrots, mushrooms, and onions; optional additions are chili, ginger, and scallions. First blanch the chicken to remove odor, then simmer with ingredients until tender and flavorful.
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  Duck Pot

  A dish made by slow-cooking duck meat with ginger, scallions, garlic, and chili in a pot, resulting in rich broth and tender duck.

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