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Salia Italian Restaurant (Hubin Xintiandi Branch)

Western cuisine · ⭐ 4.2

2nd Floor, Huguo Xintiandi, Huguo Temple Street

Dishes

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  Squid Ink Noodles

  Squid ink noodles are a specialty dish made by mixing fresh squid ink with noodles, using flour, squid ink, and a small amount of salt. The ink is kneaded into the dough to create deep purple noodles, which are then cooked and served with seafood or vegetables.
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  Cream of Mushroom Soup

  Cream of mushroom soup is a soup made primarily with fresh mushrooms, supplemented with cream, onions, and other ingredients simmered together. The preparation involves slicing the mushrooms, sautéing them with onions and butter until fragrant, then adding water or broth and bringing to a boil. Finally, cream and a suitable amount of salt are added for seasoning. The result is a smooth, richly creamy texture with a luxurious dairy aroma.
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  Italian-style Pork Cutlet

  Italian-style pork cutlet is made from pork tenderloin, pounded flat, then coated in starch, egg wash, and breadcrumbs before frying until golden and crispy. Served with tomato sauce or lemon slices.
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  Inedible Beef

  Beef slices marinated in soy sauce, cooking wine, and starch, then quickly stir-fried or blanched at high heat, finished with scallions, ginger, garlic, and seasonings. Bright red color, firm texture.
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  Delicious Tuna Salad

  This salad is made with fresh tuna as the main ingredient, combined with various vegetables such as lettuce, tomatoes, and cucumbers, then dressed with a specially prepared sauce. The tender tuna pairs perfectly with the crisp texture of the vegetables, creating a rich and layered flavor experience.
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  Meat Sauce Noodles

  Spaghetti Bolognese is a classic noodle dish made with pasta and a specially prepared meat sauce. After cooking the noodles, they are topped with a rich meat sauce made by slow-cooking and seasoning pork or beef, then thoroughly mixed to coat each strand of pasta evenly with the sauce.
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  Garlic Baked Snails

  Garlic-baked snails made with fresh snails, garlic butter, olive oil, and seasonings, baked until tender after mixing. Snails are cleaned and blanched to remove odor before baking.
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  Garlic Snails

  Garlic snails are made with fresh snails that are cleaned and blanched, then stir-fried with plenty of garlic paste, butter, olive oil, and a small amount of white wine. A little salt and black pepper are added during cooking to make the snail meat tender and full of garlic aroma.
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  Garlic Chicken Cutlet

  Garlic chicken cutlets are made from chicken breast or thigh meat, marinated and then lightly coated with starch or flour before being pan-fried until golden brown on both sides. A generous amount of minced garlic is added during cooking, allowing the chicken to absorb a rich garlic flavor. The finished dish is crispy on the outside and tender on the inside, with a distinct garlic aroma.
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  Sausage Ragù Doria

  Sausage and meat sauce risotto is a delicious main dish made primarily with sausages, meat sauce, and rice. First, slice the sausages and stir-fry them with a specially prepared meat sauce to release a rich aroma. Then, pour the cooked sausage and meat sauce over steaming hot rice, allowing each grain of rice to fully absorb the essence of the sauce.
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  Sausage and Mushroom Risotto

  Sausage and mushroom fried rice is a baked rice dish featuring sausages and fresh mushrooms. Sauté sliced sausages with mushrooms, add cooked rice, stir well, then bake until the top is slightly crispy and fragrant.
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  Spicy Grilled Wings

  Spicy grilled wings is a dish primarily made with chicken wings. After marinating, the wings are roasted with a special spicy seasoning until the skin turns golden and crispy, while the meat inside remains tender and juicy.
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  Black Pepper Steak

  Black pepper steak is a Western dish made by pan-frying steak with a black pepper sauce. The steak is carefully marinated, then seared to achieve a crispy exterior and tender interior, before being drizzled with a specially prepared black pepper sauce, resulting in an appealing color and aroma.

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