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Xinyue Restaurant

江浙菜 · ⭐ 4.5

Kaiyuan Road Nos. 314–316

Dishes

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  Salted Crab

  A seafood dish made by marinating fresh crabs in salt and spices, resulting in a savory and tender flavor.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Salt and Pepper Prawn

  Salted pepper prawns are made with prawns as the main ingredient, seasoned with salted pepper, garlic, ginger, and other spices. After cleaning the prawns, they are marinated with cooking wine and salt, then deep-fried until golden and crispy. Finally, salted pepper and chopped green onions are sprinkled on top and mixed evenly.
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  Seafood Noodle Soup

  Seafood疙瘩汤 is a soup dish primarily made with seafood such as shrimp and crab meat, along with small dumplings made from flour. The preparation involves mixing flour and water to form small dumplings, then cooking the seafood and vegetables together to make a broth, and finally adding the dumplings to the soup until they are fully cooked.
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  Steamed Mandarin Fish with Plum Sauce

  Steamed Mandarin fish with plum sauce is a delicate dish featuring fresh fish gently cooked in steam and enhanced by a tangy plum-based seasoning.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Braised Large Spanish Mackerel

  Red-braised large yellow croaker is a Chinese dish featuring large yellow croaker as the main ingredient. Clean and cut the fish, marinate with rice wine and ginger to remove fishy smell, then pan-fry until golden brown on both sides. Add soy sauce, sugar, scallions, ginger, and garlic to braise and infuse flavor, then reduce sauce and garnish with green onions.
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  Stir-fried Crab with Red Roe

  A seafood dish made by stir-frying fresh crabs with red roe and seasonings, resulting in a rich, savory flavor.
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  Fried Bean Skin with Yellow Croaker Roll

  Fresh yellow croaker meat wrapped in bean skin and steamed, resulting in a tender and fragrant dish.
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  Crab Roe Dish

  A dish made from fresh crabs, featuring rich crab roe and meat, typically steamed or stir-fried to preserve its natural flavor.
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  Eggplant with Rice Cake Stir-fry

  Eggplant and rice cake stir-fried together, seasoned with soy sauce, garlic, and a touch of sugar for a savory and satisfying dish.
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  Scallion Oil Hairtail

  Scallion oil hair crab is a cold dish featuring fresh hair crabs. After cleaning and blanching, the crabs are mixed with chopped scallions and seasonings, then drizzled with hot oil to enhance aroma. The key is preserving the crab's crisp texture and freshness.
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  Scallion Oil Sea Clams

  Scallion oil sea clams is a dish featuring sea clams as the main ingredient. After washing, clams are stir-fried with chopped scallions, oil, salt, and seasonings over low heat until they open, absorbing the fragrant scallion aroma and becoming tender.
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  Scallion Oil Crab

  Fresh crab is stir-fried with scallions and a special scallion oil, resulting in tender meat and rich, fragrant flavor.
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  Scallion Oil Clams

  Scallion oil clams are made with fresh clams, scallions, ginger slices, and a scallion oil sauce. Clams are cleaned, boiled, drained, then mixed with sautéed scallions to infuse the aroma.
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  Snow Cabbage Braised Small Yellow Croaker

  Small yellow croaker is braised with snow cabbage, resulting in tender fish and flavorful, savory sauce.
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  Braised Spanish Mackerel with Rice Cake

  Braised Spanish mackerel with rice cake is a dish featuring mackerel and rice cake. The mackerel is pan-fried until golden, then simmered with soy sauce, sugar, and cooking wine. Rice cake slices are added to absorb the flavorful broth, becoming soft and chewy. The fish remains tender while the rice cake soaks up the rich flavors.

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