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Xinlong Hong Dock No.1 (Nanhu Branch)

鱼鲜 · ⭐ 4.8

No. 3, Lane 3 Wenhua Road

Dishes

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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Scallop Dumplings

  Scallop dumplings are made with fresh scallops, pork, and vegetables, steamed to perfection for a delicate, savory taste.
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  Spicy麻 Sautéed Wagyu Beef

  Sautéed wagyu beef with a spicy, numbing flavor from Sichuan peppercorns and green peppers.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Boston Lobster

  Boston lobster is a dish featuring fresh Boston lobsters, typically cooked by steaming, boiling, or grilling to preserve its tender texture. Butter, garlic, and lemon juice are often added for enhanced flavor.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Sea Crab

  Fresh sea crab steamed or braised, with tender meat and rich flavor, often served with ginger vinegar sauce.
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  Steamed Grouper

  Steamed grouper is a dish made with fresh grouper, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
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  Cornmeal Sour Cabbage Steamed Dumplings

  Cornmeal sour cabbage steamed dumplings are made with cornmeal dough and filled with fermented cabbage and pork, then steamed to a soft, tangy delight.
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  Glazed Eggplant Rolls

  A Chinese dish featuring eggplant slices stuffed with meat, coated in a light batter and deep-fried until crispy, then glazed with sweet and sour sauce.
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  Sea Urchin Tofu in Stone Pot

  Stoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
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  Stone Pot Fish Head

  Stone pot fish head is a dish made with fresh fish head, tofu, and vegetables, slow-cooked in a stone pot. The fish head, usually from bighead or silver carp, is first pan-fried until slightly golden, then simmered with broth, ginger, and scallions for tender meat and rich soup.
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  Braised Pork Meatballs

  Braised pork meatballs in clay pot is a traditional dish made primarily from pork. The pork is minced and mixed with chopped scallions, ginger, cooking wine, and other seasonings to form large meatballs. These meatballs are then placed in a clay pot with broth and seasonings, and slowly braised until fully cooked and the sauce becomes rich and flavorful.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Stir-fried Snowflake Beef with Porcini Mushrooms

  This dish features snowflake beef and porcini mushrooms as the main ingredients. The well-marbled beef is thinly sliced. The porcini mushrooms are cleaned and sliced or cut into pieces. During cooking, the beef slices are first quickly stir-fried until they change color and set aside. Then, aromatics like garlic are sautéed, followed by the porcini mushrooms, which are stir-fried until tender. Finally, the beef is returned to the wok and quickly tossed together with the mushrooms and seasonings. The finished dish offers tender beef and flavorful mushrooms.

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