Close

658 Neighborhood Cuisine (Shiqiao Street New Tiandi Business Center Branch)

江浙菜 · ⭐ 4.1

No. 558 Feijiatang Road

Dishes

• 

  Three-Strand Stinky Tofu

  A dish featuring stinky tofu stir-fried with carrot, green pepper, and bean sprouts, offering a savory, spicy flavor with a distinctive fermented aroma.
• 

  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
• 

  Assorted Braised Dishes

  A mixed braised dish is a selection of various ingredients that are braised and arranged on a plate. Main ingredients include tofu, eggs, seaweed, and pig ears, which are marinated in a rich braising sauce to develop deep flavors. The dish offers a diverse texture—soft and delicate tofu, crisp seaweed, and savory pig ears—making it an excellent choice for drinking or as a side dish.
• 

  Braised Duck

  Braised duck uses duck as the main ingredient, blanched and then slowly simmered in a seasoned broth made from soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns, allowing the meat to absorb the rich flavors.
• 

  German Ham Hock

  A traditional German dish made from pork shank, cured and slowly cooked until tender, often served with sauerkraut and mashed potatoes.
• 

  Xin Hang Three Fresh

  A modern dish blending Hangzhou cuisine, featuring fresh river shrimp, soft tofu, and seasonal vegetables, stir-fried or simmered to perfection.
• 

  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
• 

  Seafood Stir-fry Supreme

  A Cantonese-style stir-fry featuring shrimp, squid, crab meat, and vegetables, quickly cooked to retain freshness and flavor.
• 

  Steamed Chicken in Cold Sauce

  A classic Cantonese cold dish made by boiling fresh chicken and serving it chilled, sliced and dressed with ginger and scallion sauce for a delicate, savory flavor.
• 

  Dried Bamboo Shoots with Chili and Shredded Pork

  Dried bamboo shoots, chili peppers, and pork are stir-fried together. The dried bamboo shoots are soaked and sliced, then combined with chili peppers and pork slices for a crisp and fragrant dish.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Stinky Tofu Steamed with Fish Maw

  Stinky tofu steamed together with fish maw, blending the distinctive aroma of stinky tofu into the tender fish maw for a unique and savory dish.
• 

  Scallion Wrapped Pork

  A Chinese home-style dish made by pan-frying pork belly wrapped with scallions, resulting in tender meat and aromatic onion flavor.
• 

  Stir-fried Eel with Garlic

  A classic Zhejiang dish featuring tender eel segments stir-fried quickly with garlic, delivering a rich, savory flavor.
• 

  Egg-Fried Fish Fillet

  A dish made by coating fresh fish fillets in egg and pan-frying until golden. The result is crispy on the outside and tender within, with a savory flavor.

Reviews