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Republican Era Compound · Chinese Restaurant

特色菜 · ⭐ 4.7

Building 2, No. 12, Meiling South Road

Dishes

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  Two-Headed Black Pig with Mexican Tortilla

  Sliced two-headed black pork paired with Mexican tortillas, prepared by pan-frying or grilling. Main ingredients are two-headed black pork and Mexican tortillas, offering a tender texture and unique flavor.
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  Parmesan Crusted Veal Cutlet

  Tender veal cutlets coated in Parmesan and breadcrumbs, fried to a golden crisp, served with a fresh lemon wedge or herb sauce.
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  Signature Crispy Pork Belly

  A premium pork belly dish marinated in secret sauce and slow-roasted to perfection, offering a crispy exterior and tender, juicy interior without greasiness.
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  Osmanthus Brown Sugar Crispy Rice Cake

  A sweet and crispy rice cake made with glutinous rice, coated in brown sugar and osmanthus syrup, then deep-fried to golden perfection.
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  Oil-Brined Abalone Jelly

  Fresh Dalian abalone is slow-cooked in oil-brine and chilled to form a delicate jelly, offering a rich, savory flavor.
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  Thai Sour Soup Steamed Golden Snapper

  Fresh golden snapper is gently steamed in a tangy Thai sour soup made with lemongrass, kaffir lime leaves, and chili for a vibrant, zesty flavor.
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  Sea Urchin Sauce Braised Wuchun River Eel with Fish Maw

  This dish features freshwater eel from the Wuchun River, braised in a rich sea urchin sauce and enhanced with fish maw for a silky texture and deep umami flavor.
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  Stone Pot Seaweed and Pork Floss Rice

  A savory rice dish served in a hot stone pot, mixed with seaweed flakes and pork floss for a rich, umami flavor.
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  Stone Pot Crab Paste Black Tofu

  Stone pot crab custard black tofu is a dish featuring black tofu and crab roe. After blanching, the tofu is placed in a heated stone pot with crab roe, broth, and seasonings, allowing it to absorb the rich crab flavor. The result is a deep color, smooth texture, and harmonious blend of crab richness and tender tofu.
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  Spicy Pepper Baked Black Tiger Shrimp

  Fresh black tiger shrimp marinated in a special pepper sauce and baked to perfection, offering tender meat and rich peppery flavor.
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  Old-Style Sweet and Sour Pork Ribs

  Pork tenderloin is marinated, coated in batter, deep-fried until crispy outside and tender inside, then stir-fried quickly with a sweet and sour sauce made from sugar, vinegar, and tomato paste. Bright red color, balanced sweet and sour taste, tender meat texture.
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  Asparagus and Water Chestnut Baked Shrimp Balls

  Asparagus and water chestnuts are diced and mixed with shrimp meat, formed into balls, coated with batter, then baked. The texture is crisp and tender, with a light, natural flavor.
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  Huaiao Wine Aromatized Dongpo Pork

  Premium pork belly marinated with Huaiao wine, soy sauce, and rock sugar, then slowly stewed until tender, with a glossy red color and rich wine aroma balanced by sweet and savory flavors.
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  Light-Salted Basil Baked Conch

  Fresh conch is baked with a light-salted basil sauce, resulting in a savory and aromatic dish.
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  Jinhua Two-Headed Black Pig with Mexican Tortilla

  A creative fusion dish featuring Jinhua two-headed black pig pork and Mexican tortilla, grilled to perfection for a savory and satisfying meal.
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  Fish Roe and Snow Crab Jelly

  A chilled dish made with fresh snow crab meat and fish roe, offering a delicate balance of flavors and textures.
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  Black Pepper Abalone Mushroom and Beef Cubes

  Fresh beef cubes stir-fried with abalone mushrooms (also known as king oyster mushrooms), seasoned with black pepper. Features a savory, slightly spicy flavor with tender meat and crisp mushrooms. Prepared by quick stir-frying to highlight natural ingredients.

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