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Tai An Li Shikou Men Yu Sui

江浙菜 · ⭐ 4.4

No. 6 Xiangchang Road, Pingfang Building (inside Tai'anli Culture and Art Center)

Dishes

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  Shanghai-style Preserved Pork with Bamboo Shoots and Fresh Pork

  Shanghai-style preserved pork stew with fresh pork and bamboo shoots, simmered until tender with a clear broth, highlighting the natural flavors of the ingredients.
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  Thumb-shaped Pan-fried Buns

  Thumb-sized pan-fried buns filled with pork and cabbage, made from flour dough. The bottom is pan-fried until golden and crispy, while the top remains soft. Seasonings like ginger, scallions, and soy sauce enhance the flavor.
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  Signature Shanghai Steamed Pork Bun

  Signature Shanghai steamed pork buns made with flour dough, filled with minced pork and a touch of scallion and ginger. Shaped into round dumplings and pan-fried until golden brown on the bottom and steamed to perfection, creating a soft exterior and crispy base.
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  Shanghai-style Crab Roe Tofu

  This Shanghai-style crab roe tofu dish features soft tofu cubes simmered with crab roe or crab fat, then thickened with a bit of cornstarch for a rich, savory sauce.
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  Preserved Vegetable Stir-fried Shrimp

  A Chinese dish featuring fresh shrimp stir-fried with preserved vegetables, offering a savory and aromatic flavor.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Boston Lobster (Various Cooking Methods)

  Boston lobster is a large marine crustacean typically cooked whole or in pieces. Main ingredient is fresh Boston lobster, prepared by steaming, boiling, garlic roasting, butter baking, spicy stir-frying, among other methods.
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  Stir-fried River Shrimp

  Stir-fried river shrimp is a dish made primarily with fresh river shrimp, quickly stir-fried with a small amount of scallions, ginger, and garlic in hot oil. The shrimp are tender and refreshing, preserving the natural flavor of the river shrimp.
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  Shikumen Signature Braised Pork Belly

  Shikumen signature braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon until tender and glossy.
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  石库门酒醉罗氏虾

  石库门酒醉罗氏虾是一道融合本帮风味的创意菜。选用新鲜罗氏虾，经白灼或蒸制后，浸入以上海石库门黄酒为主料的醉卤中，加入冰糖、生抽、话梅、姜片等调味，冷藏浸泡数小时。成品虾肉紧实弹牙，酒香醇厚而不烈，咸鲜中透出淡淡的甘甜与话梅的微酸，口感冰爽开胃，回味悠长。
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  Shikumen Huangjiu Braised Pork Ribs

  Shikumen yellow wine braised pork ribs, made with pork ribs marinated in yellow wine, soy sauce, sugar, and ginger, then slowly stewed until tender. The dish has a glossy red color and rich aroma.
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  Abalone-stuffed Morel Mushrooms

  A dish featuring morel mushrooms filled with shrimp paste, made by cleaning the mushrooms, removing stems, hollowing out the interiors, and stuffing them with minced fresh shrimp mixed with seasonings, then steamed.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Old Shanghai Scallion Oil Noodles

  Old Shanghai scallion oil noodles feature thin noodles tossed in a fragrant sauce made from scallions and lard. The scallions are fried until golden and crispy, enhancing the aroma. Lard adds richness, and the key sauce is made with scallions, soy sauce, and sugar.

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