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Jinshidai Shunfeng Grand Hotel (Pingliang Road Store)

江浙菜 · ⭐ 4.0

4th Floor, Bailian Binjiang Shopping Center, No. 1399 Pingyang Road (intersection of Pingyang Road and Ningguo Road)

Dishes

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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Benbang Burned Eel

  Benbang Burned Eel is a traditional Jiangsu-Zhejiang dish made with fresh eel, stir-fried with scallions, garlic, and ginger, then simmered with soy sauce and sugar. It has a tender texture and rich flavor.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
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  Hair Crab with Rice Noodles

  A Chinese dish featuring fresh hairy crab and glutinous rice noodles, simmered in a savory sauce to absorb the rich crab flavor.
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  Secret-Recipe Wagyu Eye Fillet

  Special beef eye fillet marinated and grilled. Made from premium beef eye muscle, seasoned with secret spices, then seared at high heat for tender, slightly charred results.
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  Braised Pork Belly with Quail Eggs

  A classic Chinese dish featuring pork belly and quail eggs braised together until tender, absorbing rich savory flavors.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy Baby Bok Choy

  A Cantonese dish featuring baby bok choy fried until crispy, offering a fresh and crunchy texture.
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  Herb and Intestine Stir-fry

  A traditional Chinese dish made with pig intestines and wild herbs, stir-fried together for a savory and aromatic flavor.
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  Fragrant Stinky Tofu

  A traditional snack made by fermenting tofu, then deep-frying it until crispy. Served with spicy sauce and herbs.
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  Deluxe Shrimp Dumplings

  Deluxe shrimp dumplings made with fresh shrimp, pork, and bamboo shoots, steamed in translucent wheat starch wrappers. A classic Cantonese dim sum dish.
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  Pan-fried Small Hairtail

  A dish of fresh small hairtail fish, marinated and pan-fried until golden and crispy, with a savory and tender texture.

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