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Hong Man Lou (Xietang Store)

江浙菜 · ⭐ 3.9

Room 101, Building 34, Phase IV, Xietang Old Street, Jinji Lake Subdistrict (east side of Yucun Art Museum)

Dishes

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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Taihu Crab

  Freshwater crab from Lake Taihu, steamed or boiled to highlight its tender meat and rich roe—seasonal delicacy in autumn.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Persimmon Prosperity

  Persimmon Prosperity is a dish primarily made with persimmons. Typically, the persimmons are peeled and sliced or cubed, then combined with accompaniments such as glutinous rice, red dates, or lotus seeds, and prepared by steaming or stewing. Some recipes add a small amount of sugar or honey for flavor, resulting in a soft, chewy, and sweet texture.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stir-Fried Lettuce

  Stir-fried lettuce is a home-style dish using lettuce as the main ingredient. Wash the lettuce, tear it into small pieces, quickly stir-fry in hot oil, and season with salt to maintain its crisp and tender texture.
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  Secret Recipe Private Beef Brisket Pot

  Secret Recipe Private Beef Brisket Pot is a braised dish primarily made with beef brisket (the tender muscle from the cow's belly and near the ribs), often paired with root vegetables like daikon radish, carrots, or potatoes. The basic method involves cutting the brisket into chunks, blanching them, then simmering in a clay pot or stew pot with spices (such as star anise, cinnamon, bay leaves) and seasonings (like soy sauce, cooking wine) in ample water or broth over low heat for an extended period until the beef becomes tender, flavorful, and the broth rich.
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  Secret Sauce Braised Pork

  A flavorful dish made by slow-cooking pork belly in a secret sauce, resulting in tender and aromatic meat.
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  Braised Pufferfish

  Braised pufferfish is a delicacy made by slow-cooking the cleaned fish in a savory sauce of soy sauce, sugar, and ginger.
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  Braised Lamb

  Braised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
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  Braised Catfish

  A Chinese dish made by braising catfish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Egg Yolk Baked Shiitake Mushrooms

  Shiitake mushrooms are deep-fried and then baked with salted egg yolk, creating a crispy exterior and tender interior with a rich, savory flavor.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.

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