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Qingwei Restaurant · Old Shanghai Cuisine (Shui Feng Store)

江浙菜 · ⭐ 3.6

No. 382 Shuifeng Road, Yanji Xincun Subdistrict (near Jingyu East Road)

Dishes

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  Homestyle Free-Range Boiled Chicken

  A tender chicken dish made from free-range chickens, boiled and served chilled with ginger and scallion dipping sauce.
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  Eight Treasure Spicy Sauce

  An eight-treasure spicy sauce made by stir-frying a mix of meats and vegetables with chili and fermented bean paste, known for its rich, savory, and spicy flavor.
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  Two-color Fish Head

  Double-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
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  Salted Egg Yolk Rice Crackers

  A crispy rice cracker dish flavored with salted egg yolk, popular in Chinese cuisine.
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  Spicy Frog in Dry Pot

  A spicy Sichuan dish featuring frog cooked in a dry pot with vegetables and aromatic spices.
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  Scallop

  Scallops are a type of bivalve seafood that are typically grilled with seasonings such as garlic and olive oil. Scallops have a delicious flavor and a tender texture, making them a favorite dish for seafood lovers.
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  Stir-Fried Eel with Hot Oil

  A classic Suzhou dish featuring fresh eel stir-fried quickly with aromatics and finished with a splash of hot oil for enhanced flavor.
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  Braised Meat Large Siu Mai

  Made with glutinous rice and pork, the filling is a mixture of marinated pork and glutinous rice, steamed in a thin, chewy wrapper. The dish features a rich savory flavor and soft, sticky texture.
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  Spicy Lobster

  Spicy lobster made with fresh lobsters and a secret blend of spices, offering a rich, fiery flavor.
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  Classic Sour Fish

  Classic sour cabbage fish features fresh grass carp, seasoned with pickled cabbage, ginger slices, garlic cloves, and dried chilies. The fish is sliced, marinated in starch and egg white, then cooked with the bones to make broth. After adding the fish slices, it's finished with chopped green onions and cilantro.
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  West Lake Longjing Shrimp

  West Lake Longjing Shrimp is a dish featuring fresh river shrimp and West Lake Longjing tea. The shrimp are marinated, stir-fried, and combined with tea infusion or leaves to absorb the tea aroma, resulting in tender texture and fresh tea flavor.
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  Stir-fried Pork Liver with Sauce

  Stir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.

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