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Ran · Shao Shi San · Jiang Zhe Cuisine · Jiujuan (Song Zhuang Dian)

江浙菜 · ⭐ 4.4

No. 89, Xiaobao South Street

Dishes

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  Linyi Stir-Fried Chicken

  Linyi stir-fried chicken is a dish primarily made with chicken as the main ingredient, typically using locally raised free-range chickens. It is stir-fried with vegetables such as green peppers, red peppers, and onions, along with seasonings like garlic, ginger, and dried chilies. The preparation involves blanching the chicken pieces first, then stir-frying them together with the辅料, and finally seasoning and reducing the sauce.
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  Osmanthus Dual-Color Jelly

  Guìhuā Shuāngsè Dòng is a dessert made from glutinous rice flour and starch, layered during steaming to create white and pale yellow layers. One portion is colored with osmanthus syrup before steaming, while the other remains uncolored; after cooling, it forms distinct color layers. The texture is soft, slightly chewy, with a delicate osmanthus aroma.
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  Steam Pot Whole Shrimp

  Steam-cooked shrimp delicacy made with fresh shrimp, ginger slices, and scallions, steamed in a steam pot to retain natural flavors and tenderness.
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  Seafood Hot Pot

  Seafood hot pot features various seafood like shrimp, crab, shellfish, and fish slices, paired with vegetables such as cabbage, tofu, and vermicelli, cooked in broth or water. Ingredients are blanched or stir-fried first, then simmered in soup base until fully cooked.
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  Grilled Vegetable Rolls

  Grilled vegetable rolls are made by wrapping seasoned meat or vegetarian fillings in fresh vegetables such as lettuce, purple cabbage, and carrots. The vegetables are washed, dried, filled, rolled, and then baked in an oven or on a grill until the surface is slightly charred, preserving the original flavors of the ingredients.
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  Peeled shrimp dumplings

  Pipixia dumplings feature fresh pipixia shrimp, shelled and minced or ground into paste, mixed with pork, scallions, ginger, and seasonings to form the filling, then wrapped in dough and boiled. The dumplings have a soft, chewy skin and a savory, aromatic filling.
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  Salt-Baked Green Shrimp

  Salt-baked green shrimp is a dish made with fresh green shrimp, seasoned with salt and spices and slowly baked. Cleaned shrimp are mixed with coarse salt, ginger slices, and scallions, then gently cooked over low heat to infuse flavor while keeping the meat tender.
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  Plum-Flavored Cherry Tomatoes

  Plum-Flavored Cherry Tomatoes is a cold dish made primarily with small tomatoes, seasoned with dried plums, sugar, and a pinch of salt. After washing the small tomatoes, gently score their skins with a knife, then place them together with dried plums into a container. Add an appropriate amount of white sugar and salt, mix well, and refrigerate for several hours to allow the flavors to fully blend.
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  Horse-Shaped Duck Blood

  Ma Shao Duck Blood is a dish primarily made with duck blood, typically sliced and stir-fried with chili, garlic, ginger, and other seasonings using a ma shao (a traditional wide ladle) as the cooking tool, allowing the duck blood to absorb the flavors of the seasonings and resulting in a smooth, tender texture.
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  Chicken Cartilage

  Chicken cartilage is a dish made primarily from the cartilage of chickens. To prepare it, first clean the chicken cartilage thoroughly, then marinate it to absorb flavors. Next, quickly stir-fry or roast it over high heat until golden and crispy, and finally sprinkle with appropriate seasonings.

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