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Chinese

Braised Pounded Eel (Dun Sheng Qiao)

A classic Nanjing dish where eel is tenderized by pounding then braised, resulting in succulent meat and a rich, savory sauce.

40 min 24

Chinese

Braised Eels in Horse Saddle Shape (Da Shao Ma An Qiao)

A classic Huaiyang dish featuring eels cut into saddle shapes, braised with pork belly until tender, rich and savory.

45 min 27

Chinese

Clear Simmered Black-Ear Eel

A delicate Cantonese soup where eel pieces are gently simmered until tender in a clear broth infused with ginger and scallion, highlighting the natural sweetness of the fish.

60 min 17

Chinese

Sizzling Eel (响油鳝糊)

Tender eel pieces coated in a rich savory sauce, topped with sizzling hot oil that crackles and pops, releasing an irresistible aroma. A Shanghai classic.

30 min 17

Chinese

Guoshao River Eel (Pan-Seared and Braised Eel)

A classic Shanghai delicacy: eel pieces are fried until crispy, then braised in a rich sauce to create a tender, glossy dish full of savory depth.

55 min 6