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Songhe Lou Mian Guan (Da Wang Lu He Sheng Hui Dian)

江浙菜 · ⭐ 4.5

Units K-01 & K-02, 5th Floor, Heshenghui Mall, Dawanglu

Dishes

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  Classic Braised Pork

  Braised pork is a classic dish primarily made with pork belly. The preparation involves cutting the pork belly into pieces, stir-frying it with caramelized sugar until it is well-colored, then adding seasonings and适量 water, and slowly braising it over low heat until the meat becomes tender and the sauce thickens.
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  Sizzling Eel Paste

  Fried eel in hot oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with ingredients such as scallions, ginger, and garlic, then seasoned with soy sauce and cooking wine. Finally, hot oil is poured over to enhance the aroma. The cooking process emphasizes precise heat control to ensure the eel meat remains tender and the sauce rich and flavorful.
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  Spicy Crawfish Noodles

  Spicy crayfish noodles is a dish primarily made with fresh crayfish and noodles. The crayfish are boiled until tender, releasing a rich aroma. After cooking, the noodles are thoroughly mixed with the crayfish and a specially prepared sauce, absorbing the flavorful broth to create an appealing color and texture.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Stir-Fried Shrimp

  Clear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
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  Crispy Cucumber

  Crispy cucumber is a cold dish primarily made with fresh cucumbers. After washing, the cucumbers are sliced into strips or pieces, then lightly salted and left to sit for a while to draw out moisture, which is then squeezed out. The cucumbers are then mixed with minced garlic, vinegar, sugar, and sesame oil, stirred well, and ready to serve.
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  White Soup Noodles

  White soup noodles is a simple and refreshing noodle dish, primarily made with noodles and clear broth or stock. The method involves boiling the noodles and then adding the clear soup, followed by seasoning with an appropriate amount of salt according to personal taste. The dish has a clean white color, a refreshing broth, and soft, smooth noodles.
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  Red Soup Noodles

  Red soup noodles are a type of noodle dish primarily made with noodles, meat, or vegetables. Its distinctive feature is the rich red broth, typically prepared by simmering chili peppers, soy sauce, and other spices. The cooked noodles are mixed with the broth and served with toppings such as meat or vegetables, creating an appealing red-colored dish.
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  Red Bean Paste Dumplings

  Red bean paste glutinous rice balls is a dessert made primarily from red bean paste and glutinous rice balls. The red bean paste is prepared by cooking red beans and then simmering them with sugar. The glutinous rice balls are made by mixing glutinous rice flour with water to form a dough, which is then shaped into small spheres and boiled. They are served mixed with the red bean paste.
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  Crab Roe Noodles

  Crab meat mixed noodles is a noodle dish made primarily with fresh crab meat and crab roe, combined with noodles and sauce. First, fresh crabs are disassembled to extract the crab meat and roe, then mixed with a specially prepared sauce, and finally tossed with cooked noodles.
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  Crab Roe Soup Dumplings

  Crab meat soup buns are a specialty dumpling made with pork and crab roe as the main filling, combined with clarified broth gel. The dough is made from flour and water, wrapped around the filling and shaped into a bun before steaming. The soup bun contains melted broth inside, so care must be taken when eating to avoid burning your mouth.

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