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Flower House · Deep Alley 1906

特色菜 · ⭐ 4.8

No. 51 Bei San Jing Street (enter the alley beside the Agricultural Bank and go straight)

Dishes

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  Shanghai Smoked Squab

  Shanghai Smoked Squab is a classic local dish featuring tender young pigeon. The squab is first braised in a master stock (containing soy sauce, rock sugar, spices, etc.) until fully cooked and infused with flavor. It is then smoked in a traditional manner using tea leaves, sugar, and rice as smoking agents over low heat, which imparts a distinctive smoky aroma and an amber hue to the skin. The finished dish has firm yet juicy meat with a rich smoky and savory braised flavor.
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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Hand-held Lamb from Tan Sheep

  Hand-pulled Ningxia lamb is a dish featuring Ningxia lamb as the main ingredient, boiled and torn into strips by hand. It's typically stewed in clear water or with minimal spices to preserve its natural flavor.
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  Xincheng Spicy Chicken

  A cold dish made with chicken thigh, peanuts, cilantro, and a spicy dressing, known for its numbing and spicy flavor.
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  Sea Urchin Dumplings

  Sea urchin dumplings feature fresh sea urchin as the main filling, combined with pork or shrimp, wrapped in flour-based dough and steamed or boiled. The umami of sea urchin blends beautifully with the meat for a rich taste.
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  Steamed Eastern Star Grouper

  Steamed Eastern Star Perch is a Chinese dish featuring fresh perch. After cleaning, make cuts on both sides of the fish, add ginger slices and scallions, steam it over water until cooked through, then drizzle with soy sauce and hot oil for aroma.
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  Steamed Grouper

  Steamed Tiger Grouper is a dish primarily made with tiger grouper fish. The fish is cleaned and scored on the surface, then seasoned with辅料 such as ginger slices and scallions before being steamed over water in a steamer. Finally, it is drizzled with soy sauce and hot oil for seasoning.
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  Charcoal-grilled Ningxia Tan Lamb Ribs

  Charcoal-grilled Ningxia Tan lamb ribs made from Ningxia lamb ribs, marinated and grilled over charcoal. Tender meat with smoky aroma, preserving the natural freshness.
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  Fortune Delight Shrimp Balls

  Delicious shrimp balls with a crispy coating, served with a sweet and spicy sauce, symbolizing good fortune.
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  Collagen Peach Bud and Matsutake Soup

  A nourishing soup made with peach buds, matsutake mushrooms, red dates, and goji berries, slow-cooked for a delicate, collagen-rich flavor.
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  Plum-Flavored Pork Ribs

  Plum-braised pork ribs is an innovative Chinese dish primarily made with pork ribs and dried plums. The preparation typically involves marinating the ribs, then pan-frying them until golden brown, followed by stewing them together with dried plums and seasonings until the ribs are fully flavored and the sweet-sour essence of the plums infuses into the meat.
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  Golden Soup Buddha Jumps Over the Wall

  Golden Soup Fotiaoqiang is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, scallop, fish maw, chicken, pig trotters, and ham in a rich golden broth.
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  Spicy Braised Boston Lobster

  Spicy Braised Boston Lobster is a dish featuring Boston lobster as the main ingredient. The primary method involves chopping the lobster into pieces, stir-frying with aromatics like ginger, garlic, and dried chilies, then braising with seasonings such as fermented bean paste, soy sauce, sugar, and broth. The finished dish has firm, springy lobster meat infused with a rich, spicy sauce, highlighting the combination of piquant flavors and the lobster's natural sweetness.
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  Stewed Deer Tendon with Sea Cucumber

  Deer tendon and sea cucumber are the main ingredients, soaked and then stewed with broth and seasonings until tender and flavorful, allowing the gelatin from the deer tendon to blend with the freshness of the sea cucumber.
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  Black Truffle Baked Angus Beef

  This dish features premium Angus beef as the main ingredient, paired with precious black truffle. During preparation, the Angus beef is seasoned and then baked in an oven or specific container together with slices of black truffle. High heat creates a caramelized exterior while keeping the interior tender and juicy, allowing the distinctive aroma of the black truffle to infuse into the beef. The resulting dish offers rich, flavorful beef with an intense truffle essence, combining high-quality protein with luxurious ingredients.

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