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Qingcen Chinese Restaurant · Elegant Cantonese Home Cooking (Yuehu Shengyuan Branch)

特色菜 · ⭐ 4.6

No. 19-1 Daihe Lane (adjacent to Yuehu Shengyuan Ground Parking Lot)

Dishes

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  Ning-style Eighteen Cuts

  Ning-style Eighteen Cuts is a traditional Ningbo dish featuring various meats and seafood, such as pork tenderloin, chicken breast, fish slices, and shrimp. Thinly sliced ingredients are neatly arranged on a plate, garnished with ginger threads and scallions, then quickly blanched in boiling water to preserve their tender texture.
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  Signature Stone Pot Shark Fin Rice

  A premium dish featuring shark fins simmered in rich broth and served over steamed rice in a heated stone pot for an aromatic, savory experience.
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  Slow-Cooked Angus Ribeye

  Slow-cooked Angus ribeye, tender and flavorful, prepared with low heat for several hours.
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  Pork Belly Stir-Fry

  Pork tenderloin is a dish made primarily from pork loin, sliced thin or into strips, marinated with rice wine, light soy sauce, and starch, then cooked by pan-frying, stir-frying, or deep-frying until tender and succulent. Often enhanced with葱姜蒜 for aroma.
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  Mushroom Vegetable Soup

  A delicate soup made with fresh matsutake and morel mushrooms, combined with seasonal vegetables, simmered slowly to create a rich, aromatic broth.
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  Boiling Dongxing Sea Bass

  Fresh sea bass is cooked in a hot broth with ginger, scallions, and chili, resulting in tender and flavorful fish.
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  Boston Lobster Salad with Giant Squid Roe

  Fresh Boston lobster meat served in a crisp salad, garnished with giant squid roe and dressed in lemon vinaigrette.
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  Hong Kong-style Vegetarian Roast Goose

  A plant-based dish made from tofu skin and mushrooms, marinated and steamed to mimic the taste and texture of roast goose.
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  Stone Pot Signature Shark Fin

  Shark fin delicately simmered in a stone pot with premium broth and seasonings, served hot for a rich, silky texture.
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  Red Pepper Baked Eastern Star Grouper

  Fresh grouper fillet baked with red pepper, offering a delicate balance of spice and sweetness.
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  Jade Cabbage and Bamboo Shoots

  Made primarily from jade cabbage and tender bamboo shoots, stir-fried lightly. The dish features a vibrant green color, crisp texture, and fresh, delicate flavor.
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  Scallion Oil Small Pancake with Premium Local Pork Ribs

  Scallion oil small pancakes paired with premium local pork ribs, made from flour and scallion oil dough, filled with marinated and pan-seared local pork ribs. Crispy outside, tender inside, rich in scallion aroma.
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  Scallion Oil Spider Crab

  Scallion oil hairy crab is a dish featuring live hairy crabs, cleaned and cut into pieces, stir-fried with scallions and ginger, then simmered with seasonings until flavorful, finished by drizzling hot oil to enhance aroma.
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  Black Bean Sauce Garlic Chive Glazed Yellow Croaker

  Steamed yellow croaker glazed with black bean sauce and scallions, tender and delicious with a prominent salty-savory flavor.
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  Imperial Lady Lychee Shrimp Balls

  Fresh shrimp balls with lychee fruit, delicately steamed to preserve tenderness and sweetness.
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  Caviar Pork Belly

  Thin slices of pork belly are marinated, pan-fried until slightly charred, then stir-fried with caviar. Caviar is added last to preserve its texture and freshness, enhancing the meat's rich flavor.
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  Black Truffle Meat Sauce Noodles

  Hand-pulled noodles tossed in a rich black truffle meat sauce made from slow-cooked beef and pork bones, delivering deep umami flavor and aromatic luxury.

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