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Benlan Fusion Restaurant (Yueyang Road Branch)

特色菜 · ⭐ 3.8

No. 99 Yueyang Road, No. 57

Dishes

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  Sichuan-style Blood Sausage Hot Pot

  A spicy Sichuan dish made with duck blood, offal, and vegetables in a fiery broth seasoned with Sichuan peppercorns and chili.
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  Dry-Boiled Seafood Vermicelli

  A Cantonese dish featuring seafood like shrimp, squid, and crab sticks mixed with vermicelli, tossed in a savory sauce without broth for a rich, fresh taste.
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  Cantonese Pig's Stomach Chicken Soup

  Cantonese pig stomach chicken is a Guangdong dish featuring pig stomach and chicken. After cleaning, the stomach and chicken are stewed together with ginger slices and goji berries, simmered slowly until the stomach is tender and the chicken is juicy, resulting in a rich broth.
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  Shanghai-style smoked fish

  Beng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
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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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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Spicy Chicken of the Jianghu

  Hot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
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  Special Golden Sand Shrimp

  Special Golden Sand Shrimp is a dish primarily made with fresh large shrimp. The main preparation method involves cleaning the shrimp, then coating them with a 'golden sand' mixture of crushed salted egg yolk and breadcrumbs, followed by deep-frying until the outer layer turns golden and crispy. The finished dish features tender shrimp meat encased in a distinctively grainy, savory, and crispy salted egg yolk coating.
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  Steamed Oyster Chicken Stew

  Fresh oysters and chicken are steamed together in a secret sauce, preserving the natural flavors and delivering a tender, rich taste.
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  Boiled Intestines in Clear Sauce

  A dish of pork intestines boiled in water or broth and served with a light soy-based sauce, known for its tender texture and mild flavor.
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  Black Truffle Braised Pork Belly

  Slow-cooked pork belly with black truffle, richly flavored and tender.
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  Water Chestnut and Yam Stir-fry

  A light dish made with fresh water chestnuts and yam, stir-fried for a crisp and nutritious meal.
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  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
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  Shunde Steamed Fish Head

  A Guangdong specialty dish featuring fresh fish head steamed with ginger, scallion, and garlic in a clay pot or wok, resulting in tender meat and rich broth.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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