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Shanghai Xingguo Hotel Li Gong Chinese Restaurant

江浙菜 · ⭐ 4.7

4th Floor, Main Building, Shanghai Xingguo Hotel, No. 78 Xingguo Road (near Hua Shan Road)

Dishes

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  Cold Plum Sauce Crawfish

  Fresh crawfish marinated in plum sauce and chilled for a refreshing, tangy flavor.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Base Plate Edge Pot

  Base Plate Edge Pot is a dish made with fish edge as the main ingredient, cooked with vegetables and seasonings. Fresh fish edge is mainly used, combined with broth, ginger slices, and spices, simmered over low heat for a tender texture and rich soup.
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  Spring Leek with Clam and Eel Stir-fry

  A dish made with fresh spring leeks, clams, and eel strips, quickly stir-fried to preserve texture and flavor.
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  Chicken Soup with Matsutake Mushrooms

  Chicken soup with fresh matsutake mushrooms is made by blanching chicken and then simmering it together with matsutake in water over low heat to create a rich broth. The aroma of the matsutake blends with the savory flavor of the chicken, resulting in a unique taste.
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  Walnut Cookie

  Walnut cake is a traditional Chinese pastry made primarily from walnut kernels, combined with flour and sugar. The preparation involves grinding walnuts into powder, mixing them with flour and sugar, then baking until golden and crispy.
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  Thick Soup Wonton Chicken

  Thick Soup Wonton Chicken is a Chinese soup dish made with chicken, wontons, and a rich broth. The chicken is cut into pieces and cooked together with the wontons in a thick, flavorful soup.
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  Nourishing Old Chicken Soup

  A nourishing soup made from old hen and medicinal herbs, slow-cooked to enhance health and vitality.
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  Flame Beef Liver Mushroom

  Flame Beef Liver Mushroom is a Chinese dish made with beef liver and mushrooms, cooked by high-heat stir-frying to highlight the freshness and texture of the ingredients.
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  Peking Duck

  Peking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Rose Salt Pan-Seared Wagyu

  Rose salt pan-seared wagyu is made with high-quality wagyu beef, seasoned with rose salt and pan-fried. The meat is tender and juicy, with a unique rose salt aroma.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Bird's Nest Chicken Soup

  Abalone chicken soup is a nutritious soup dish primarily made with abalone and chicken. The preparation involves soaking the abalone in advance, then simmering it together with chicken until the broth becomes rich and the ingredients are fully cooked. This soup blends the delicate flavor of abalone with the rich taste of chicken, offering a smooth and refined texture that is greatly appreciated by diners.
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  Fried Pork Belly with Rice

  A traditional Chinese dish made by simmering pork belly and rice together, allowing the meat's flavor to infuse into the rice for a rich, savory taste.
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  Fresh Meat Mooncake

  Fresh meat mooncakes are a traditional snack made primarily from flour and pork. The preparation involves mincing pork into a filling, wrapping it in rolled dough, and baking until golden and crispy. The outer crust has distinct layers, while the inner filling is tender and juicy.
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  Braised Snakehead Fish with Yellow Sauce

  Huangfen bamboo fish is a dish featuring bamboo fish as the main ingredient. After cleaning, the fish is marinated and then stewed slowly with ginger slices, green onions, water, and seasonings until tender and flavorful.

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