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Sheng Bo Dian Japanese Pork Cutlet (Long De Square Branch)

日料 · ⭐ 4.4

Longde Plaza, Floor 5

Dishes

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  Crispy Pork Cutlet with Layers

  Pork cutlet with thousand layers is a dish made primarily from pork tenderloin. The pork slices are thinly cut and stacked layer by layer, then marinated with seasonings before being coated in starch or flour and either fried or pan-fried. The finished dish is crispy on the outside and tender inside, with distinct layers, often served with sauce or vegetables.
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  Curry Udon

  A Japanese-style noodle dish featuring thick udon noodles in a rich curry sauce, often with chicken and vegetables.
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  Four Assorted Pickles

  Four-vegetable pickles are cold dishes made by marinating four different vegetables separately in soy sauce, sugar, vinegar, and chili. Common ingredients include radish, cucumber, green beans, and cabbage heart, prepared by slicing or cutting into strips and soaking in seasonings for several hours until flavorful.
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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Stir-Fried Beef with Egg

  Sautéed beef with eggs is a dish primarily made with beef and eggs. The beef is sliced and marinated with seasonings, then stir-fried together with beaten eggs to create tender beef and soft, resilient eggs that blend harmoniously in texture. A small amount of starch is typically added during cooking to thicken the sauce and enhance the smooth, silky mouthfeel.
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  Beef and Egg Rice

  Hong Kong-style beef and egg rice is a dish primarily made with tender beef, eggs, and rice. The preparation involves slicing the beef thinly, marinating it, then pan-frying it in oil before mixing it with beaten eggs and stir-frying together. Finally, it is served over steaming hot rice.
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  Pork Chop with Tenderloin

  Pork cutlet made from pork tenderloin, marinated and then coated with starch or flour before frying until crispy on the outside and tender on the inside. A small amount of seasonings such as salt, soy sauce, and cooking wine is typically added during preparation to enhance flavor.
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  Cheese Beef Strata

  Cheese beef strata is made by layering thin beef slices with cheese, then baking until the cheese melts and the beef is cooked through, creating a distinct layered texture.
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  Cheese Pork Roll

  Cheese pork roll is made by wrapping cheese in sliced pork tenderloin, rolling it into a卷 shape, and then pan-frying or baking. A touch of seasoning like salt and pepper enhances the tenderness and creates a rich, creamy flavor when the cheese melts.
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  Crab Croquette

  Crab croquettes made with fresh crab meat, mixed with mashed potatoes, chopped onions, and a bit of flour, then coated in batter and deep-fried until golden and crispy. Crispy outside, soft inside, rich in texture.
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  Pork Tenderloin Cutlet

  Pork tenderloin cutlets are made by slicing pork tenderloin, marinating it, then coating with flour or breadcrumbs before frying or baking to achieve a crispy exterior and tender interior. The main ingredient is pork tenderloin, with seasonings such as salt, pepper, and soy sauce used as accompaniments.
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  Napa cabbage

  Napa cabbage is a dish primarily made with cabbage as the main ingredient, typically shredded and stir-fried or served cold. During preparation, garlic, soy sauce, vinegar, and sugar can be added for flavor, and meat or seafood may be included to enhance taste. Common methods include stir-frying, spicy-sour stir-fry, or using it as an ingredient in soups.
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  Eel Rice Bowl

  Unagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.
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  Golden Shrimp Cutlet

  Golden shrimp cutlets are made with fresh large shrimp, peeled leaving the tails intact, and the backs opened to remove the intestinal vein, then washed clean. Marinated briefly with rice wine, salt, and pepper powder, they are coated with breadcrumbs or frying powder and deep-fried in hot oil until golden and crispy. Finally served with your choice of sauce, presenting a golden color and a crispy exterior with tender interior.

Reviews

• Vesper_26
  The fried pork cutlet here is so good — super crispy on the outside but really juicy and tender inside, and their special sauce takes it to another level. I got the loin cutlet and it was honestly melt-in-your-mouth, not dry at all. The little side dishes are refillable which is awesome, the cabbage and black beans were both really flavorful. The black beans especially had this nice sweet thing going on with a real bean taste, kinda unique. Staff was super friendly too, they actually walked us through how to mix the sauces which was helpful. Overall a really chill and comfy meal, I'd definitely come back.