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Grand Manor (Xingxian Jiayuan Branch)

其他美食 · ⭐ 3.9

No. 3-2, Huixian Road

Dishes

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  Abalone Chicken

  A luxurious dish combining fresh abalone and tender chicken, gently stewed or steamed to preserve natural flavors and create a rich, savory broth.
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  Grilled Beef Slivers

  Thin slices of beef marinated and slowly grilled to tender perfection, with a savory aroma and juicy texture.
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  Small Cucumber Beef Stew

  A Chinese stew featuring beef and small cucumbers, slow-cooked until tender with rich, savory flavors.
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  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
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  Boneless Black Fish with Sour Cabbage

  A dish made with boneless black fish simmered in sour cabbage, featuring tender fish and tangy, savory broth.
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  Huaiyang Stir-Fry

  A classic Huaiyang dish made with pork, green pepper, and carrot, stir-fried quickly with garlic for a fresh and savory taste.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Stoneware Frog Legs with Beef

  Stone pot frog is a dish primarily featuring frog meat. Typically, the frog meat is cut into pieces and stir-fried together with accompaniments such as bean sprouts, green peppers, and onions in a heated stone pot. Seasonings like doubanjiang (fermented broad bean paste), garlic, ginger, and chili are added during cooking to create tender frog meat with rich, flavorful taste.
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  Stone Pot Chrysanthemum Egg

  Stone Pot Chrysanthemum Egg is a Chinese dish made with chrysanthemum leaves and eggs. The chrysanthemum leaves are mixed with eggs and cooked in a stone pot, allowing them to expand and absorb the flavors.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Braised Fish Head

  Braised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
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  Sour Cabbage Fish Slices

  A Sichuan dish featuring tender black fish slices cooked with sour cabbage and chili, delivering a bold, tangy-spicy flavor.
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  Grilled Shrimp on Iron Plate

  Sizzling shrimp is a dish made with fresh shrimp, stir-fried quickly on a hot iron plate with scallions, ginger, garlic, and onions. The shrimp are deveined, marinated in wine and salt, then cooked until tender on the iron plate.
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  Vegetable Fried Pork Rinds

  Green vegetables with oil渣 is a home-style dish using green vegetables and油渣 as main ingredients. Wash and cut the greens, then stir-fry with油渣—a byproduct of lard-making—to create a fragrant, refreshing dish.
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  Fish Head and Tofu Soup

  Fish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.

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