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Mantingfang Cooking Wine Kitchen

江浙菜 · ⭐ 4.2

No. 11 Jinshajiang Street

Dishes

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  Dongpo Pork Cubes

  A classic Chinese braised pork dish made with pork belly cubes simmered in soy sauce, rice wine, and sugar until tender and flavorful.
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  Kong Yiji's Fennel Seeds

  Cong Yiji's fennel beans is a traditional dish primarily made with fennel and beans. The fennel beans are carefully cooked to bring out a unique aroma and texture. The preparation involves stewing fennel and beans together until the beans are fully tender and have absorbed the fragrance of the fennel.
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  New Huizhou-style Stinky Fish

  A modern take on traditional Huizhou cuisine, this dish features fermented fish marinated with spices and stir-fried to perfection, offering a unique blend of savory and aromatic flavors.
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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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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Bamboo Shoots Braised Pork

  Bamboo shoot braised pork is a dish primarily made with fatty pork belly and rehydrated bamboo shoots. After cutting the pork into pieces and blanching it, it is cooked together with the bamboo shoots in a pot along with soy sauce, sugar, and cooking wine. It is slowly stewed over low heat until the pork becomes tender and the bamboo shoots absorb the rich broth, resulting in a deeply flavorful dish.
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  Vegetarian Guobaorou

  A vegetarian dish made with tofu or mock chicken, deep-fried and tossed in a sweet and sour sauce, mimicking the classic Guobaorou.
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  Lotus Leaf-Wrapped Chicken

  A traditional Chinese dish where a whole chicken is marinated, wrapped in lotus leaves, sealed with clay, and roasted over charcoal. The meat becomes tender and infused with the aroma of lotus leaves.
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  West Lake Watercress Soup

  A delicate soup made from fresh watercress, often enhanced with ham and chicken, known for its smooth texture and subtle flavor.
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  Yellow Wine Braised Fish

  A Chinese dish made by slow-cooking fish in yellow wine, soy sauce, and sugar until tender, with a rich, savory flavor.

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