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Lao Ji Tang Shanghai Local Cuisine (Saite Branch)

江浙菜 · ⭐ 4.8

Unit L3-05B, Level 3, Saita+ Shopping Center, No. 22 Jianguomenwai Avenue

Dishes

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  Shanghai Fried Rice

  Shanghai-style fried rice is a home-cooked dish made by stir-frying rice with greens, ham, and shrimp. First, cook the rice separately, then add chopped greens, ham, and shrimp, stir well, and season.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Braised Deep-Sea Yellow Croaker with Handmade Rice Cake

  Made with deep-sea yellow croaker, marinated and pan-fried until crispy, then simmered in a savory sauce. Served with hand-pounded rice cakes that absorb the broth, becoming soft yet chewy.
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  Stewed Pork Ribs with Rice Cake

  Stewed spare ribs with rice cakes is a traditional dish made primarily from spare ribs and rice cakes. The spare ribs are marinated and then deep-fried until golden and crispy, while the rice cakes are soft, chewy, and sweet. Together, they create a harmonious blend of flavors—rich and savory from the ribs, and tender and sweet from the rice cakes.
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  Shanghai-style Braised Eel with Sauce

  Bengal stir-fried eel paste is a Chinese dish primarily made with eel. The eel is deboned and cut into segments, then stir-fried quickly at high heat with ingredients such as scallions, ginger, and garlic, resulting in tender and smooth eel meat. Finally, hot oil is drizzled over the dish to enhance its aroma and glossy appearance.
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  Shanghai-style Braised Duck

  A classic Shanghai dish made by marinating and braising duck in a special sauce, resulting in tender, flavorful meat with a glossy red finish.
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  Pan-fried Bun

  A pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
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  Laojidang Drunk Chicken

  Lao Jitang Drunk Chicken is a cold dish made by marinating chicken in yellow wine or rice wine. Main ingredients include whole chicken or chicken thighs, yellow wine, ginger slices, scallions, and seasonings. The chicken is first cooked or steamed, then soaked in seasoned wine for several hours to absorb the aroma and flavors.
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  Braised Pork with Fresh Bamboo Shoots

  Yan Du Xian is a traditional dish primarily made with salted pork, fresh pork, and bamboo shoots. The preparation involves cutting the salted and fresh pork into pieces, then simmering them together with bamboo shoots and ginger slices until the meat becomes tender and the broth rich. Finally, seasonings are added to enhance the unique savory flavor.
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  Fermented Bamboo Shoots with Mushrooms

  Fried tofu skin stir-fried with fresh mushrooms is a dish featuring tofu skin and mushrooms. Soak tofu skin beforehand, cut into pieces, clean and slice mushrooms, then quickly stir-fry together in hot oil. Add seasonings and stir well. Simple and quick to prepare, highlighting the natural flavors of the ingredients.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.

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