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Guimandong · (Hongqiao Tian Di Branch)

江浙菜 · ⭐ 4.7

Unit L4-10, Level 4, South Zone, Hongqiao Tiandi, No. 688 Shen Chang Road, Minhang District

Dishes

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  Full Crab Roe Steamed Bun

  A steamed bun filled with fresh crab roe and pork, delicately crafted and gently steamed to perfection.
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  Lady's Taro Paste Steamed Buns

  Steamed buns filled with smooth taro paste and pork, known for their delicate skin and rich flavor.
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  Italian Black Vinegar Pork Ribs

  Italian black vinegar pork ribs is a Western dish primarily made with pork ribs. The preparation involves searing the ribs first, then roasting them, and finally drizzling with a specially crafted Italian black vinegar sauce, resulting in tender meat with a crispy exterior and an aromatic vinegar fragrance.
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  Signature Handcrafted Sweet and Sour Pork Ribs

  Sweet and sour pork ribs are made from pork tenderloin, marinated, coated in batter, deep-fried until golden and crispy, then stir-fried with a sauce of sugar, vinegar, and tomato ketchup for a rich, tangy glaze.
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  Signature Spring Chives with Fresh Shrimp Crispy Wraps

  Fresh spring chives and shrimp are finely chopped, mixed with seasonings, filled into thin pancakes, then pan-fried or baked until crispy outside and savory inside.
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  Spicy Sichuan Pepper Frog Legs

  Signature Hangzhou pepper frog legs are made with fresh frog legs, paired with Hangzhou peppers and various spices. The frog meat is tender, while the Hangzhou peppers add a mild spiciness. This dish features an appealing color and rich, flavorful sauce, fully showcasing the freshness of the ingredients.
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  Hangzhou Three Delicacies

  Hang三鲜 is a traditional Zhejiang dish featuring fresh shrimp, bamboo shoots, and fish. Each ingredient is prepared separately and then gently cooked together to preserve their natural flavors. It's typically simmered or stewed with minimal ginger and scallions for aroma and freshness.
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  Ink Wash Dongpo

  Mainly made from Dongpo pork, slow-cooked and colored with black bean sauce or ink to create a unique ink-wash texture. The meat is tender and melts in the mouth, with a deep, artistic coloration.
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  Braised Pork in Bamboo

  Braised pork belly is a dish made by tying pork belly with straw rope and slow-cooking it. Main ingredients include pork belly, scallions, ginger, star anise, and cinnamon. The pork is cut into pieces, tied to maintain shape, then simmered in water with seasonings until tender.
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  Egg Yolk Sweet Potato Baked Chicken Wings

  Chicken wings and sweet potato chunks are baked with egg yolk sauce, creating a rich, savory dish with tender meat and sweet, creamy potatoes.
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  Steamed Pork and Crab Roe Dumplings

  Steamed pork and crab roe dumplings feature a delicate wrapper filled with a savory blend of minced pork and fresh crab meat, steamed to perfection for a juicy, flavorful bite.
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  Lime and Pepper Stir-Fried Shrimp

  Green lime pepper stir-fried shrimp made with fresh river shrimp, green lime juice, pepper powder, garlic, and ginger, quickly stir-fried in hot oil. Tender shrimp with a refreshing citrus aroma and subtle spiciness.
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  Herb Black Pepper Roasted Chicken

  Herb and black pepper roasted hairy chicken, made with a whole chicken as the main ingredient. During marination, herbs and black pepper are added to fully blend the unique aroma of the spices. After roasting, the chicken skin turns golden and crispy, while the meat remains tender and juicy, delivering a rich herb and black pepper flavor.
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  Truffle Crispy Tofu Cubes

  Black truffle crispy tofu cubes are made by cutting soft tofu into small pieces, lightly coating them with starch, and deep-frying until the exterior becomes crispy. They are then mixed with black truffle sauce. The main ingredients are tofu and black truffle, and the preparation method includes cubing, frying, and seasoning.
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  Black Pork Steamed Bun with Juicy Filling

  A steamed dumpling made with juicy black pork filling, known for its delicate skin and rich flavor.
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  Black Pepper Roasted Chicken Wrapped in Lotus Leaf

  A Chinese dish featuring a whole chicken marinated and roasted in lotus leaves, seasoned with black pepper for a rich, aromatic flavor.

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