Dian Shui Lou (Dazhi Branch)

Small tomatoes marinated in plum sauce, peeled for a delicate texture. The taste is sweet and sour, an appetizing and refreshing cold dish.

A classic Shanghai cold dish. The duck meat is braised in a concentrated soy sauce and sugar mixture, giving it a bright red color. The meat is firm and flavorful, with a rich sweet and savory taste.

Thinly sliced cucumbers are rolled up and drizzled with rich sesame sauce. The texture is crisp and refreshing, with a full sesame aroma.

Spicy chicken cold dish. The chicken is tender and juicy. The seasoning with spices stimulates the appetite, suitable for those who prefer strong flavors.

A famous Jiangsu and Zhejiang dish. Crucian carp is deep-fried until crispy, then braised with scallions in a savory sauce. The fish bones are soft and edible, full of soy and scallion aroma. It usually contains abundant roe.

Chilled pork knuckle dish, deboned and sliced. The skin is chewy, the meat is tender, rich in collagen, and best enjoyed with a special dipping sauce.

Seasoned minced meat stuffed into green peppers. The slight spiciness of the green peppers combines with the savory minced meat for a rich texture.

A traditional Zhenjiang specialty. It has a crystal-clear appearance. Pork knuckle meat is pressed into jelly, with a crispy lean meat and non-greasy fatty meat texture, served with Zhenjiang vinegar and ginger shreds.

Shredded jellyfish marinated with shredded radish. It has a crisp, tender, and springy texture with a balanced sweet and sour taste, making it an appetizing cold dish.

Chicken leg meat marinated in Shaoxing wine. Crispy skin, tender meat, rich wine aroma. Excellent when served chilled.

Fresh abalone slices served with a green salad. The abalone is fresh and chewy, paired with refreshing vegetables and dressing.

A premium ingredient from Taiwan. Sliced grilled mullet roe. The texture is dense and sticky, with a rich oceanic flavor, usually served with garlic sprouts or white radish.

Classic Jiangsu and Zhejiang raw marinated crab dish. Selected plump red crabs are marinated in various wines for a long time. The crab roe is fresh and sweet, the wine aroma is rich, and the texture is soft and smooth.

A combination platter of any two cold appetizers. Suitable for diners who want to try different flavors at once.

A combination platter of any three cold appetizers. A rich and diverse selection of appetizers, suitable for sharing among multiple people.

Braised beef tongue slices. The texture is tender with a slight chewiness, rich in soy sauce flavor, and unique.

High-quality red throat fish with fine meat, cooked by steaming. Preserves the original sweetness of the fish, with a tender and smooth texture.

Large shrimp stir-fried with egg whites. The shrimp balls are crisp and springy, paired with smooth egg whites. The dish is white in color with a light and fresh taste.

Steamed fish head dish covered with plenty of chopped chili peppers. The fish head is rich in collagen, with a spicy, savory, and fragrant flavor, perfect with rice.

Small fish coated and deep-fried. The skin is golden and crispy, the fish meat is tender. Best enjoyed with pepper salt, it's a popular bar snack.

Deboned duck meat is layered with thick taro paste, then deep-fried until crispy. The exterior is crispy, the interior is smooth and creamy, and the flavors of duck and taro are perfectly blended.

Sweet and sour pork ribs stir-fried with cantaloupe. The sweet and sour sauce coats the fried ribs, and the cantaloupe adds fruitiness and a refreshing touch.

A seafood hot pot featuring premium leopard coral grouper. The soup base is sour and spicy, whetting the appetite. The fish skin is thick and chewy, the meat is fresh and delicious, served with abundant ingredients.

A dessert made with Yilan's specialty kumquats, coated and deep-fried. Crispy on the outside, soft on the inside, with the unique citrus aroma and sweetness of kumquats.

A traditional Jiangnan dessert. Glutinous rice is stuffed into the holes of lotus root and slow-cooked in osmanthus syrup. It has a soft, sticky, sweet texture, full of osmanthus aroma.

Crispy roast duck made from high-quality cherry valley duck. Crispy skin, tender meat, rich in fat. Served with lotus leaf pancakes, scallion segments, and special sweet bean sauce for an excellent flavor. Multiple ways of eating include duck porridge or stir-fried duck bones.

A classic dish similar to Dongpo Pork, made with braised black-haired pork belly. It has a bright red color, a tender and melt-in-your-mouth texture, and is fatty without being greasy. Usually served with Gua Bao (lotus leaf buns).