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Jiushang Jiu He Fusion Cuisine

特色菜 · ⭐ 4.5

Room 101, Building 1, Dongxi Wangzu

Dishes

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  Three-Cucumber Juice Persian Lobster

  A dish featuring Persian lobster marinated or served with juice from three types of onions, highlighting fresh flavors and aromatic depth.
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  Tianmuhu Lake Fish Head

  Fresh carp head from Tianmuhu Lake, simmered with tofu and ginger to create a creamy broth and tender fish meat.
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  Slow-Cooked Snowflake Beef

  Slow-cooked beef with a marbled texture, tender and flavorful, simmered in a rich sauce for deep umami taste.
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  River Shrimp

  Fresh river shrimp are cleaned and boiled or fried in water to retain their natural flavor, or stir-fried with scallions, ginger, and garlic for a tender, chewy texture.
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  Stir-Fried Shrimp

  A Chinese dish made by quickly stir-frying fresh shrimp in hot oil until crispy and tender, seasoned with ginger and garlic for a savory-sweet flavor.
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  Braised Beef

  Braised beef is a slow-cooked dish made with beef and vegetables, resulting in tender meat and rich flavor.
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  Beef Tongue

  Beef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
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  Pork Lard Paste

  Pork lard paste is a traditional Chinese condiment made by simmering pork fat until it melts and solidifies into a smooth, aromatic paste, often used to enhance flavor in desserts or savory dishes.
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  Meat Sauce Green Crab

  Fresh green crab is cooked in a rich meat sauce, resulting in tender crab meat and a savory, aromatic dish.
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  Beef and Mushroom Stir-fry

  A dish made with beef slices and fresh mushrooms, stir-fried with garlic and ginger for a savory, aromatic flavor.
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  Black Glutinous Rice with Preserved Meat

  A traditional Chinese dish made by steaming glutinous rice with preserved meats like sausage and bacon, resulting in a rich, aromatic flavor and dark color.
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  Jinhua Two-Headed Black Pig

  A traditional dish from Jinhua, Zhejiang, made with local two-headed black pork, marinated and braised to achieve tender, flavorful meat with a glossy red finish.
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  Chicken Foot Stew

  A Chinese dish made by stewing chicken feet with chili and Sichuan pepper, resulting in a spicy and gelatinous texture.
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  Black Gold Garlic Braised Eel

  Fresh eel is slowly braised with garlic and black pepper in a savory sauce, resulting in tender meat and rich aroma.

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