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Shenmeng · Shanghe (Baoshan Branch)

江浙菜 · ⭐ 4.1

Hongtaiyang Commercial Plaza, 3rd Floor, No. 533 Tonghe Road Lane

Dishes

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  Hut Village Stir-Fried Bamboo Shoots

  Hut village stir-fried bamboo shoots is a traditional Chinese home-style dish made with fresh bamboo shoots and stir-fried with chili, garlic, and other seasonings. It has a crisp texture and a fragrant, slightly spicy taste.
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  Qianshan Lake Fish Head

  Qianshan Lake big fish head is made from fresh bighead carp heads, combined with tofu, mushrooms, and ham, then slowly stewed. The fish head is first pan-fried and then simmered in rich broth for tender meat and flavorful soup.
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  Tianmu Lake Fish Head

  Tianmuhu Big Fish Head features the fish head of Aristichthys nobilis from Tianmu Lake, paired with tofu, mushrooms, and ham, cooked by steaming or braising. The fish head is tender, the broth rich, and the ingredients absorb the fish's freshness.
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  Mother's Stuffed Tofu with Pan-Frying

  A classic home-style dish where tofu is hollowed out and filled with minced meat, then pan-fried until golden and simmered in a savory sauce for a tender, flavorful bite.
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  Mom's Clam and Pig Liver Stir-fry

  The dish 'Mom's Clam and Pig Liver Stir-fry' is made with clams, pig liver, and seasonings, mainly stir-fried. It has a tender texture and a salty, aromatic flavor.
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  Signature Steak Cubes

  Premium beef tenderloin cubes stir-fried with bell peppers and onions, delivering a tender and aromatic dish.
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  Bok Choy with Fresh Tofu Skin

  A light and healthy stir-fry of bok choy and fresh tofu skin, seasoned simply to highlight their natural flavors.
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  Beef Cubes

  Beef cubes are made by cutting优质 beef into small cubes, then marinated and quickly stir-fried at high heat to retain the tender texture of the beef. Vegetables and seasonings are added appropriately during cooking.
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  Stoneware Frog Legs with Beef

  Stone pot frog is a dish primarily featuring frog meat. Typically, the frog meat is cut into pieces and stir-fried together with accompaniments such as bean sprouts, green peppers, and onions in a heated stone pot. Seasonings like doubanjiang (fermented broad bean paste), garlic, ginger, and chili are added during cooking to create tender frog meat with rich, flavorful taste.
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  Immortal Chicken

  Immortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
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  Autumn Lotus Roast Duck

  A premium Peking duck marinated and roasted in a traditional oven, served with lotus leaf pancakes, hoisin sauce, and scallions for a distinctive flavor.
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  Braised Taro with Meat Sauce

  A savory dish featuring tender taro simmered in a rich meat-based sauce, offering a comforting blend of textures and flavors.
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  Suzhou-Hangzhou Oil-Braised Shrimp

  A classic Jiangnan dish featuring fresh river shrimp stir-fried quickly in oil with aromatics, resulting in crispy shells and tender meat with a savory-sweet flavor.
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  Lipu Taro Stew

  A stew made with Lipu taro, pork belly, and mushrooms, slowly cooked to create a rich, savory dish with tender taro.
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  Braised Watercress with Wine

  A dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.

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