Shanghai Village Jinan Branch

Legend has it that in a certain rural village, three sisters-in-law had to compete in cooking dishes using 'chicken' as the ingredient. The most delicious one would gain household authority, and Shaoxing Drunken Chicken emerged as the winner. Therefore, this dish symbolizes 'taking charge' and is found on the tables of every household in the Jiangnan rural areas during the New Year season. Shaoxing Drunken Chicken is a refreshing cold dish and one of the classic delicacies of Jiangsu and Zhejiang. It uses mellow Shaoxing wine instead of pungent rice wine or sorghum wine. The marinated chicken, after being chilled, is not only fresh and refreshing but also exudes a rich and captivating wine aroma, making it an undoubtedly good choice to stimulate the appetite.

Wuxi Crispy Eel, also known as Liangxi Crispy Eel, has a history of over a hundred years. It was developed during the Tongzhi reign and has been refined by generations of Wuxi master chefs, becoming a traditional delicacy in exquisite and elegant Wuxi cuisine that demands strict ingredient selection. Fresh eel is deep-fried twice at different temperatures to minimize oil content, achieving a crispy and non-greasy texture. The delicate control of heat and skill in stir-frying with a sweet and sour sauce is the final key to a perfect crispy eel. It is then served with a little tender ginger slivers, resulting in a rich aroma on the outside and a crispy texture inside. The more you chew, the more fragrant it becomes, making it an excellent choice for accompanying drinks.

Stir-fried Eel with Scallions is a traditional Shanghai delicacy that is rich in color, aroma, and taste. The sauce tightly coats the tender and smooth eel, which is highly nutritious. Soy sauce, salt, sugar, minced ginger, Shaoxing wine, and superior stock are added. After the eel slivers are colored, a starch slurry is used to thicken the sauce. Stir-frying for a moment until the sauce coats the eel slivers, then pouring hot oil over the eel releases a burst of aroma.

"Crab Roe Tofu Pot" is a time-consuming dish. Crab meat and roe are shredded and stir-fried with diced onions and carrots over low heat for half an hour to create the essential base for the dish. Shaoxing wine is then added for aroma, followed by芙蓉 tofu (a type of silken tofu) that has been lightly fried, and a milky broth made from simmering pork and chicken bones. The rich yellow broth exudes a deep, fresh seafood flavor. Upon tasting, this seemingly simple crab roe tofu soup is intensely rich and sweet. The tofu is delicate and melts in the mouth, with fine strands of crab meat in every bite showcasing the sweetness of the sea.