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Zhen Shui Jiangnan (Xinggong Street Branch)

江浙菜 · ⭐ 4.4

No. 93-2, Xinggong North Street, Door 1

Dishes

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  Shanghai Braised Bamboo Shoots

  A classic Jiangnan dish made by braising fresh bamboo shoots in oil with aromatics and seasonings, resulting in tender, savory-sweet flavor.
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  Shanghai Pork Jiaozi (Pan-Fried)

  A traditional Shanghai snack made with pork filling wrapped in dough, pan-fried until crispy on the bottom and steamed to perfection—deliciously savory and juicy.
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  Scallion Oil Noodles

  Scallion oil noodles with dried shrimp is a noodle dish primarily made with noodles, dried shrimp (also known as 'kai yang'), and scallion oil. The preparation involves boiling the noodles, then stir-frying chopped scallions and dried shrimp in hot oil to release their aroma, finally mixing the fragrant scallion oil with the noodles to create a rich, savory flavor combining the freshness of scallions and the umami of dried shrimp.
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  Xin Huizhou Stinky Fish

  A traditional dish from Huizhou, made with fresh grass carp fermented and then cooked, offering a unique aroma and tender texture.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Osmanthus Glutinous Rice Lotus Root

  Honey-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
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  Shanghai-Style Boiled Shrimp

  Fresh river shrimp simmered in a secret-spiced broth, resulting in tender, flavorful meat—classic cold dish from Shanghai cuisine.
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  Egg Yolk Prawn

  A Chinese dish featuring fresh shrimp coated in seasoned egg yolk and deep-fried to a crispy golden finish, offering a rich, savory flavor.
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  West Lake Green Tea Cake

  A delicate pastry made with green tea powder and filled with red bean or lotus paste, known for its fresh, subtle flavor.
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  Vietnamese Beef Cubes

  Vietnamese beef cubes is a dish primarily made with beef, where the meat is cut into small pieces and marinated with soy sauce, fish sauce, garlic, ginger slices, and other seasonings before being stir-fried or pan-seared. It is typically cooked together with vegetables such as onions, green peppers, and red peppers, resulting in a tender texture and rich flavor.
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  Golden Garlic Okra with Button Mushrooms

  A dish featuring okra and button mushrooms stir-fried with golden garlic, offering a savory and aromatic flavor.
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  Nanjing Duck Blood Vermicelli Soup

  Nanjing duck blood and vermicelli soup is made with duck blood, duck intestine, duck gizzard, and other duck offal, combined with vermicelli and rich broth. Duck blood slices are cooked with vermicelli, seasoned with scallions and cilantro, and the broth is simmered from old duck bones for a rich, savory flavor.
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  Flower Yogurt Aloe

  A refreshing dessert made with fresh aloe, yogurt, and edible flowers, chilled for a cool, sweet treat.

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