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二十八里太湖船菜(吉祥路店)

江浙菜 · ⭐ 4.5

Xuhong Fang Wooden Boat (beside Xuhong Bridge), south side of Xujiang River, Jixiang Road

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  One Fish, Two Dishes from Qiandao Lake

  Fresh carp from Qiandao Lake is prepared in two ways: one pot for a clear stewed fish head soup, another for braised fish body—delicate and flavorful.
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  Qian Dao Lake One Fish, Two Dishes (Head Soup, Tail Braised)

  Fresh fish from Qian Dao Lake is used: the head is stewed into soup, and the tail is braised with soy sauce and sugar. The broth is clear and fragrant, while the tail is tender and flavorful.
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  Suzhou Three Treasures Steamed in Broth

  Suzhou Three Treasures steamed with fresh white fish, white shrimp, and silver fish from Taihu Lake. Lightly seasoned, tender and fresh, served with natural flavor.
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  Hand-Deveined River Shrimp

  A dish made with fresh river shrimp, manually peeled and deveined, then quickly stir-fried in hot oil for a tender and flavorful result.
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  Osmanthus Glutinous Rice with Lotus Root

  Guìhuā Táng'ǒu is a dessert made primarily from lotus root and glutinous rice. Glutinous rice is stuffed into the lotus root holes, then boiled, sliced, and simmered with rock sugar and osmanthus flowers.
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  Steamed White Fish

  Steamed white fish is a dish made with fresh white fish as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After washing the white fish, place it in a dish, add seasonings, and steam until cooked.
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  Flavorful Secret-Recipe Lobster Shrimp

  Fresh lobster shrimp marinated in a secret sauce, then deep-fried to golden crispiness. Crispy exterior with tender, juicy meat and rich savory-sweet flavor.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Fresh-marinated Spicy White Shrimp

  Fresh white shrimp is marinated with salt, ginger, garlic, chili and other seasonings without cooking, highlighting the natural flavor and aroma of ingredients. Crisp texture, savory and slightly spicy taste with strong ginger-garlic fragrance.
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  Fuli Braised Pork

  A traditional dish from Suzhou, Jiangsu, made by marinating pork belly, skewering it, and slow-roasting until crispy outside and tender inside.
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  Snail Stuffed with Pork

  A dish made by stuffing snails with pork filling and steaming them until tender, offering a rich blend of flavors.
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  Stuffed Snail and Old Goose Stew

  A rich stew combining stuffed snails and old goose, where the snail filling is tender and flavorful, and the goose meat is soft and deeply infused with savory broth.
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  Braised Eel

  A traditional Chinese dish made by slow-cooking eel in a savory sauce of soy sauce, sugar, and rice wine until tender and flavorful.
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  Suzhou-Style Pan-Fried Fish with Fermented Rice Wine Sauce

  Pan-fried mandarin fish with fermented rice wine sauce, marinated and cooked in a savory-sweet broth made from fermented rice wine, ginger, and scallions. Features crispy exterior and tender interior.
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  Grilled Shrimp on Iron Plate

  Fresh shrimp marinated in garlic, butter, and seasonings, then grilled on a hot iron plate until crispy and tender.

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