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Xi Tang Banquet

江浙菜 · ⭐ 4.8

5th Floor, Warehouse No. 2, Lao Matou, No. 579 Wai Ma Road

Dishes

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  Nine-Year Lily Stir-Fried with Shrimp Tails

  A dish featuring fresh shrimp tails and nine-year lily, stir-fried quickly for a delicate, fragrant flavor.
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  松茸清汤绣球菌豆腐

  A delicate soup featuring matsutake, enoki mushrooms, and soft tofu, simmered to highlight natural umami flavors.
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  Zhangshu Bay Pepper Stir-fried Wagyu

  Stir-fried with fresh Zhangshu Bay chili and premium wagyu beef, this dish delivers a spicy yet balanced flavor.
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  Huai'an Soy Sauce Pork Head Meat

  Huai'an Soy Sauce Pork Head Meat uses fresh pork head, braised and sliced, then marinated in a special soy-based sauce for rich flavor and aroma—this traditional dish from Huai'an, Jiangsu Province, is a local delicacy.
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  Huaiyang Eight Treasures Boiled Tofu Noodles

  A classic Su cuisine dish featuring tofu threads simmered with eight premium ingredients including ham, shrimp, chicken, mushrooms, bamboo shoots, sea cucumber, abalone, and egg, resulting in a delicate, savory flavor.
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  Huaiyang Stir-Fried Soft Noodles

  Yangzhou-style stir-fried soft eel is made from fresh eels cut into细条, stir-fried quickly with葱姜蒜. The dish has a clear color, tender and smooth eel threads, and a delicious taste.
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  Braised Yangzhou Lion's Head Meatballs

  Clear stewed Yangzhou lion's head is a dish made primarily from pork. The pork, with balanced fat and lean, is minced and mixed with scallion-ginger water, egg white, and starch to form large meatballs, then gently simmered in clear broth until tender, preserving the delicate texture and clear soup.
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  Braised Shrimp in Wine Sauce

  Fresh shrimp marinated in a secret blend of wine, soy sauce, and spices, then fried to crispy perfection and glazed with a rich sauce.
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  Homemade Sour Yogurt

  Homemade old yogurt made from fresh milk fermented with lactic acid bacteria. Heat milk to boiling, cool to about 40°C, add a small amount of existing old yogurt as starter, mix well, pour into containers, and let sit at constant temperature for 8-12 hours until thickened. Texture is dense with natural acidity.
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  Golden Braised Pork Belly with Gaoyou Salted Duck Egg

  A premium dish featuring slow-braised pork belly and flavorful Gaoyou salted duck egg, combining tender meat with rich, savory yolk.
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  Green Sichuan Pepper Juice Sea Bass

  Green Sichuan Pepper Juice Sea Bass is a dish made with sea bass and green Sichuan pepper juice. The sea bass is pan-fried and then drizzled with a special green Sichuan pepper sauce, offering a tender texture and a unique numbing flavor.
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  Lemongrass Curry King Crab

  Fresh king crab is simmered in a Thai-style curry sauce made with lemongrass, coconut milk, and spices, resulting in a rich, aromatic dish with tender meat.
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  Lemongrass Curry Soft-Shell Crab with Crispy Fried Dough

  A Thai-inspired dish featuring soft-shell crab simmered in lemongrass curry sauce, served with crispy fried dough for a delightful contrast in texture.
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  Fresh Chili Sauce White Carp

  Fresh chili sauce white carp features tender fish fillets cooked in a spicy, aromatic sauce made from fresh green and red chilies.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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