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Man Village Jiangsu-Zhejiang Fusion Cuisine Waterfront Restaurant (Shuijie Store)

特色菜 · ⭐ 4.2

Second Floor, Building No. 5, Shui Street, Southern Business District, Taian Middle Road (east of Tiangang Manfei)

Dishes

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  Hungarian Goulash

  A hearty stew made with beef, onions, sweet peppers, and tomatoes, simmered in wine and spices for rich flavor.
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  Taiwanese Braised Pork Rice

  Taiwanese braised pork rice features fatty pork belly as the main ingredient, slow-cooked with soy sauce, rock sugar, star anise, bay leaves, and other seasonings until the meat is tender and the sauce thickened. The rice is typically plain white rice, served with the braised pork and a boiled egg, sometimes garnished with green onions or cilantro.
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  Mochi

  Mochi is a Japanese dessert with a glutinous rice outer layer filled with red bean paste, fruit, or other fillings. The preparation method involves mixing glutinous rice flour with water, steaming the mixture until cooked, then wrapping it around pre-prepared fillings, and finally dusting with cooked rice flour to prevent sticking.
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  Fragrant Fish Head Pot

  A fragrant fish head pot made with fresh fish head, tofu, and mushrooms, slowly simmered to create a rich and savory broth.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Stoneware Seafood Tofu

  Stoneware Seafood Tofu is a dish made primarily with soft tofu and various seafood ingredients such as shrimp, squid, and clams, cooked in a heated stoneware pot. The tofu and seafood blend together in the high-heat stoneware, locking in freshness and creating a rich, flavorful texture.
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  Secret Sauce Beef Fried Rice

  A flavorful dish featuring tender beef cubes stir-fried with rice and vegetables in a secret sauce.
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  Mustard Shrimp Balls

  Crispy shrimp balls seasoned with mustard sauce, made from fresh shrimp marinated, lightly coated in starch and deep-fried until golden, then tossed in a bold mustard dressing. Tender inside, crunchy outside, with a sharp mustard aroma.
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  Tea-Scented Crispy Shrimp

  Fresh shrimp marinated in green tea powder and deep-fried until crispy, offering a delicate tea aroma and tender texture.
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  Man Village Pizza

  A unique pizza blending Italian technique with Yunnan ingredients like mushrooms, cured meat, and wild vegetables, baked with a special tomato sauce and cheese.
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  Sour Tomato Fish

  A spicy and sour dish featuring tender fish fillets in a rich tomato sauce, popular in Sichuan cuisine.
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  Chicken Broth Pickled Vegetables

  Chicken Broth Pickled Vegetables is an appetizer made by marinating fresh vegetables in a specially prepared chicken broth brine. It primarily uses crisp vegetables such as daikon radish, carrot, cucumber, and cabbage. After washing and cutting, the vegetables are soaked in a rich brine made from chicken bones and spices, seasoned with salt, sugar, white vinegar, etc., and marinated for several hours to a day. The finished product features crunchy vegetables with the savory flavor of chicken and the complex taste of the brine, making it a refreshing and palate-cleansing side dish.

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