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好玖不见私厨小酒馆(三江汇创谷店)

特色菜 · ⭐ 4.5

Room 102-1, Building 9, Sanjiang Huichuang Valley, Wanda Middle Road

Dishes

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  Summer Flavor Three Fresh Stewed Sponge Gourd

  Summer Flavor Three Fresh Stewed Sponge Gourd is a stew made with sponge gourd, egg, and ham. The sponge gourd is sliced and cooked together with egg and ham, resulting in a fresh and delicious taste.
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  Crispy Potato with Crispy Skin

  A Chinese home-style dish featuring crispy fried potato slices with a tender interior, seasoned with garlic, ginger, and chili for a savory and spicy flavor.
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  Yangmei Tangyuan

  Yangmei Tangyuan is a sweet rice ball dessert filled with plum jam or fruit, steamed or boiled until soft and translucent, offering a delightful balance of sweetness and tartness.
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  Osmanthus Fermented Rice Wine

  A sweet rice wine infused with osmanthus blossoms, made by fermenting glutinous rice and steeping it with fresh osmanthus flowers for a fragrant, delicate flavor.
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  Salted Pepper Potatoes

  Pepper salt small potatoes is a dish using small potatoes as the main ingredient. After boiling and drying, the potatoes are fried until crispy, then mixed with pepper salt and green onions to absorb the flavor.
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  Pickled Cucumber

  Slice cucumber, salt and let sit briefly, then squeeze out water. Mix with garlic, vinegar, sugar, and sesame oil. Chill before serving.
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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Crème Caramel

  A classic French dessert made with a creamy custard base and a caramelized sugar crust.
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  Lantern Chicken Cartilage

  A dish featuring crispy chicken cartilage stir-fried with colorful peppers and onions, offering a savory and spicy flavor.
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  Private Chef's Intestine Chicken

  A Sichuan-style dish made with pork intestines and chicken, slow-cooked with spices like chili and Sichuan pepper for a rich, aromatic flavor.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Stinky Tofu and Intestine Stew

  Stinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.
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  HuaDiao Steamed Drunken Shrimp

  Fresh shrimp steamed in a blend of Hua Diao wine, ginger, and scallions, then soaked in a fragrant alcoholic marinade for a rich, savory flavor.
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  Sichuan-style Chili Fish Head

  Stir-fried fish head with spicy sauce, using fresh fish head, fermented chili, ginger slices, and green onions. The fish head is marinated first, then cooked with the chili to absorb its rich flavor.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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