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Man Yuan Man Ting · Xiyun Lou

特色菜 · ⭐ 4.7

No. 103, Building 5, Xietang Old Street, 1088 Songtao Street

Dishes

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  Dolphinfish Dumplings

  Knife-fish dumplings are made with fresh knife-fish meat as the main ingredient, combined with egg white and starch to form a filling, then wrapped in dumpling wrappers and boiled. The knife-fish meat is tender, the dumpling wrappers are thin, and the filling is generous, with a clear and fresh broth.
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  Table-Side Simmered Nourishing Mushroom Soup with Snowflake Beef

  This dish is prepared tableside. It features thinly sliced snowflake beef and a variety of nourishing mushrooms (such as morels, bamboo fungus, and matsutake). The preparation method involves heating a pre-made broth (usually chicken or mushroom-based) to a boil at the table, then quickly simmering the mushrooms and beef slices until the beef changes color and the mushrooms are cooked through. The broth is flavorful, the beef is tender, and the mushrooms offer a distinct taste.
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  Shanghai-style Stir-fried Eel Strips

  A classic Shanghai dish featuring tender eel strips stir-fried in oil with aromatics and savory sauce, known for its rich flavor and smooth texture.
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  Matsutake and Mushroom Meatball Stewed Free-Range Chicken

  This dish features free-range chicken as the main ingredient, paired with precious matsutake mushrooms, Sparassis crispa (cauliflower mushroom), and handmade pork meatballs. The chicken is cut into pieces, blanched, then stewed with matsutake and Sparassis crispa in a pot with water or broth over low heat until tender. Seasonings are added during the process, and the pork meatballs are added later and cooked through. The resulting soup is clear and flavorful, with aromatic chicken, rich mushroom notes, and tender meatballs.
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  Spring Water 3A Wagyu Beef

  Premium 3A Wagyu beef slowly simmered in spring water, resulting in tender and flavorful meat with natural juices.
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  Special Braised Pufferfish

  Special Braised Pufferfish uses fresh pufferfish as the main ingredient, professionally detoxified, and cooked with ginger, scallions, cooking wine, soy sauce, rock sugar, and other seasonings. The pufferfish is cut into pieces, blanched, then simmered with the seasonings over low heat until the sauce thickens and the meat becomes tender and flavorful. The dish has a bright red color, delicate texture, and rich sauce.
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  Bamboo Forest Fresh Stir-Fried Shrimp

  Fresh shrimp stir-fried with tender bamboo shoots and green peppers, seasoned with garlic for a light and refreshing taste.
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  Braised Ecological Three Treasures Turtle

  Braised Ecological Three Treasures Turtle is a traditional Chinese stew dish. It primarily uses ecologically farmed soft-shell turtle, paired with three key ingredients known as the 'Three Treasures': winter bamboo shoots, ham, and shiitake mushrooms. The turtle is cleaned, cut into pieces, and blanched to remove any unwanted odors. In a hot wok with oil, aromatics like ginger and scallions are sautéed, followed by the turtle pieces for stir-frying. The 'Three Treasures' are then added along with seasonings such as cooking wine, soy sauce, and sugar. Broth or water is poured in, brought to a boil over high heat, then simmered on low heat for an extended period until the turtle meat becomes tender and the sauce thickens. The finished dish has a glossy red-brown color, with the turtle meat being rich in collagen, resulting in a soft, sticky texture and a deep, savory flavor.
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  Chunlu's Longing

  A traditional Chinese dish made with water shield and perch, simmered in clear broth for a delicate, fresh taste.

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