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Xin Long Restaurant

江浙菜 · ⭐ 4.2

No. 98 Dongxi Lane Street

Dishes

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  Farmhouse Fish Ball Soup

  Farmhouse fish ball soup is a soup made with fresh fish meat, mixed with pork and seasonings to form fish balls, then cooked in chicken broth or water. The fish balls are tender, and the soup is clear and delicious.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Salted Pepper Grilled Headfish

  A dish made with fresh headfish, marinated and grilled with salt and pepper, resulting in a crispy exterior and tender interior.
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  Crystal Shrimp

  Crystal Shrimp is a dish made with fresh shrimp marinated in egg white, starch, and a little salt, then gently fried in warm oil. The shrimp are translucent like crystal, tender, and refreshingly delicate.
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  Water Celery and Tofu Skin Salad

  A refreshing cold dish made with water celery and tofu skin, lightly dressed with garlic and sesame oil.
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  Pan-fried Dumplings

  Pan-fried dumplings are a popular Chinese snack made by frying filled dumpling wrappers until crispy, then steaming to cook the filling.
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  Stir-fried White Shrimp with Soy Sauce

  A Cantonese dish featuring fresh white shrimp stir-fried quickly in soy sauce, garlic, and ginger, resulting in a savory, tender texture.
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  Stir-fried Pork Kidney Slices

  A Sichuan dish made with stir-fried pork kidney slices, seasoned with garlic, ginger, and chili for a savory, aromatic flavor.
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  Boiled Pig Intestines and Stomach Assortment

  Boiled Pig Intestines and Stomach Assortment is a traditional Chinese dish made with pig intestines and stomach, cleaned, boiled, and sliced into a plate. It has a fresh taste and retains the original flavor of the ingredients.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Braised Pork Belly

  Braised pig trotter is a dish made primarily from pork knuckles or pig feet, simmered with soy sauce, sugar, and cooking wine until tender and flavorful, with a glossy red color and a soft, sticky texture.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Braised Taro

  A Chinese dish made by braising taro with soy sauce, sugar, and aromatics until tender and flavorful.
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  Luodian Three Delicacies Stewed Pig Skin

  A traditional Chinese dish made by slow-cooking pig skin with chicken, shrimp, and ham, resulting in a rich, tender texture and savory flavor.
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  Herb and Intestine Stir-fry

  A traditional Chinese dish made with pig intestines and wild herbs, stir-fried together for a savory and aromatic flavor.

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