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Hushang Xinhe Xiaoguan (Lujiahbang Road Branch)

江浙菜 · ⭐ 4.5

Room 102-A, 1st Floor, No. 976 Lujiazhang Road

Dishes

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  Shanghai White-Cut Chicken

  A classic Chinese cold dish made by poaching chicken and serving it chilled, known for its tender texture and subtle flavor.
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  Sizzling Eel丝

  Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Slow-Cooked Private Beef

  Slow-cooked beef using tender beef brisket, simmered for hours with spices like star anise and cinnamon, resulting in rich flavor and tender 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

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Special Fish and Lamb Stew

  A flavorful stew made with fresh fish and lamb, simmered slowly with ginger, scallions, and goji berries for a rich, savory taste.
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  Huaiao Drunk Chicken

  Hua diao zui ji is a dish made primarily with chicken, marinated with Huangjiu (a type of rice wine), ginger slices, green onion segments, and other seasonings before steaming. The main ingredients include whole chicken or chicken thighs, Huangjiu, ginger, and green onions. During preparation, the chicken is soaked in Huangjiu for several hours to fully absorb the wine's aroma, then steamed to achieve tender and flavorful meat.
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  Crab Legs with Asparagus

  Crab Legs with Asparagus is a dish featuring fresh crab leg meat and asparagus as the main ingredients. The asparagus is washed, cut into sections, and blanched. The crab leg meat is thawed and drained. In a hot wok with oil, minced garlic is sautéed until fragrant, followed by the crab meat which is stir-fried quickly until it changes color. The asparagus sections are then added and stir-fried together. Seasoning includes salt, a little sugar, and pepper. Finally, a small amount of water starch is added to thicken the sauce slightly before serving. The dish presents a fresh color, with sweet crab meat and crisp-tender asparagus.
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  Braised Watercress with Wine

  A dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.
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  Stir-fried Pork Liver with Sauce

  Stir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.
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  Golden Abundance

  Golden abundance is a dish made with shrimp, corn kernels, carrot cubes, and eggs. Mix shrimp with vegetables, add beaten egg, stir well, then pan-fry or steam until cooked, resulting in a colorful and flavorful dish.

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