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小酌小炒小海鲜夜宵(静安曹家渡店)

Home-style Chinese cuisine · ⭐ 4.3

Nos. 61–63 Changning Road

Dishes

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  June Yellow Crab with Rice Cake

  A Jiangnan specialty featuring fresh June yellow crab and glutinous rice cake, simmered together to absorb rich crab flavor into soft, chewy rice cakes.
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  Homestyle Free-range Chicken Soup

  Made with free-range chicken and herbal ingredients, slowly simmered for a rich, nourishing broth.
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  Lusi Oil-Soaked East China Sea Bass

  Lusi oil-soaked East China sea bass is a seafood dish made with East China sea bass, which is soaked in edible oil. The sea bass is cleaned, cut into pieces, and then marinated in oil with seasonings, allowing it to fully absorb the oil and flavor, resulting in a tender texture and unique taste.
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  Big Yellow Clam

  Big yellow clam is a large shellfish seafood, usually cooked by steaming or stir-frying. The main ingredient is big yellow clam, combined with ginger, scallion, garlic and other seasonings, with a fresh and delicate taste.
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  Little Mother Crab

  A dish made with fresh crab, steamed or braised with ginger, garlic, and chili, offering a rich and savory flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Sichuan-style Spicy Chicken

  Sichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
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  Italian Black Vinegar Spare Ribs

  A fusion dish featuring pork ribs braised in Italian black vinegar, soy sauce, and sugar for a sweet and tangy flavor.
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  Zaozhuang Spicy Chicken

  Zaozhuang chili chicken is a dish primarily made with chicken and chili peppers. The chicken is cut into pieces, then fried or stir-fried, and finally combined with dried chilies, Sichuan peppercorns, and other seasonings. Scallions, ginger, and garlic are typically added for aroma. The dish has a fresh, fragrant flavor with a mild spiciness, and the chicken is crispy on the outside and tender on the inside.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Salt-grilled Clams

  Salt-grilled clams are made with fresh clams, washed and mixed with salt, then baked in an oven or over charcoal until they open, resulting in firm texture and delicious flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Scallion Oil Clams

  Scallion oil clams is a dish made with clams as the main ingredient, seasoned with scallions and ginger. Clams are washed, blanched to remove odor, then stir-fried with hot oil-sautéed scallions and ginger, and seasoned to taste. The dish is fresh, fragrant, and crisp.
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  Steamed Yellow Croaker with Snow Pea Shoots and Bamboo Shoots

  Steamed yellow croaker with snow pea shoots and bamboo shoots, a delicate dish combining tender fish, savory salted vegetables, and crisp bamboo.
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  Crispy Yellow Croaker

  Crispy yellow croaker is a dish made with small yellow croakers, marinated and coated in starch or flour before frying until golden and crispy. The exterior is crunchy while the fish meat remains tender and fresh.
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  Chicken Broth Stir-fried White Water Fish from Qiandao Lake

  Fresh white water fish from Qiandao Lake is marinated in chicken broth and stir-fried to perfection, resulting in a tender and aromatic dish.
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  黄金蒜香骨

  黄金蒜香骨是一道以猪排骨为主要食材的菜肴，经过腌制后裹上淀粉或面粉，油炸至金黄酥脆。制作时加入大量蒜末与调味料一同炒香，再与炸好的排骨混合翻炒，使蒜香充分渗透入骨肉之中。

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