Shanghai Village Jinan Branch

A classic cold dish from Jiangsu and Zhejiang, made with chicken marinated and cooked in Shaoxing wine. The chicken skin is crisp, the meat is tender, and it has a rich wine aroma. Usually served cold, it is a refreshing and appetizing starter.

A cold dish featuring jellyfish as the main ingredient, with a crisp and chewy texture. It is usually seasoned with vinegar, garlic, and sesame oil, offering a tangy and appetizing flavor.

A vegetarian dish that mimics meat, made from layers of bean curd skin. The outer layer is fried to a golden crisp, with rich layers inside, possessing a bean aroma and the savory sweetness of the braising liquid.

A traditional famous dish from Zhenjiang, Jiangsu. It is a crystal-clear pork jelly with a translucent appearance. The meat is lean but not dry, and fatty but not greasy. It is usually served with Zhenjiang aromatic vinegar.

A Shanghai-style cold dish fish preparation. It is not truly smoked but rather involves deep-frying fish pieces and then marinating them in a special soy sauce and sugar mixture. The texture is crispy on the outside and tender on the inside, with a rich, savory-sweet flavor.

Choose any two appetizers from the appetizer menu to combine into a platter. Suitable for diners who want to try different flavors.

Choose any three appetizers from the appetizer menu to combine into a platter. Suitable for sharing among multiple people.

Choose any four appetizers from the appetizer menu to combine into a generous platter. Suitable for banquets or group gatherings.

A traditional Wuxi delicacy where eel is deep-fried at high temperatures until extremely crispy and dark brown. It is coated in a rich sweet and sour sauce, with a texture as crispy and sweet as a biscuit, often served as a bar snack.

A famous Shanghai dish where deboned eel slivers are stir-fried with seasonings. It is characterized by minced garlic or ginger placed in the center upon serving, followed by a drizzle of sizzling hot oil to release a strong aroma. The texture is tender and smooth.

Tender eel slivers are stir-fried with yellow chives. The sweetness of the yellow chives complements the freshness of the eel. The sauce is rich, and the texture is smooth and tender.

A rich dish where tender tofu is simmered with crab roe and crab meat. The soup is golden yellow, with a dense and smooth texture, full of the sweet flavor of crab meat, making it very appetizing.

Tender frog leg meat, with a texture similar to chicken but more delicate. You can choose between soy sauce braised (rich soy flavor) or salt and pepper (crispy fried savory flavor) preparations.

Plump hairy crabs (膏蟹) with abundant crab roe. You can choose to steam them to preserve the original flavor, stir-fry them with sauce to enhance the flavor, or egg-fry them for added texture.

Crabs are stir-fried over high heat with a rich sauce, releasing a strong aroma. Rice noodles or rice cakes are served underneath to absorb the delicious crab juice and savory sauce, which is the essence of this dish.

A premium seafood ingredient, sea cucumber has a soft, chewy texture and is rich in collagen. It can be prepared in traditional Jiangsu and Zhejiang styles such as braised (simmered in soy sauce), with dried shrimp roe (to enhance flavor), or scallion-roasted (simmered in scallion oil).

A refreshing stir-fry. Fresh scallops (daiko) are stir-fried with celery. The scallops are fresh and tender, while the celery is crisp, creating a distinct textural contrast.