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Hu Yan Cui Ting (He Sheng Cheng Bang First Lane Branch)

江浙菜 · ⭐ 4.3

No. 523 Jinping Road

Dishes

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  Golden Threadfin Bream

  Orange-spotted grouper is a high-end fish typically prepared by steaming or braising. The main ingredient is the orange-spotted grouper, with辅料 including ginger threads, green onion segments, and soy sauce. Steaming preserves the fish's tender texture, while braising allows the flesh to absorb the rich flavors of the sauce.
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  Pumpkin Egg Tart

  Pumpkin custard tart is made primarily with pumpkin puree, combined with eggs, milk, and sugar to form the filling, which is poured into a tart shell and baked. The tart shell is typically made from low-gluten flour, butter, and a small amount of sugar, resulting in a crisp texture after baking. Pumpkin puree provides a natural sweetness and smooth texture, blending with the egg-milk mixture to create a silky, tender filling.
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  Taizhou Stewed Mixed Fish

  A traditional Zhejiang dish featuring a variety of fresh fish stewed slowly with ginger, scallions, and garlic, resulting in tender meat and rich flavor.
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  Taizhou Sand Garlic Bean Noodles

  A specialty from Taizhou, Zhejiang, featuring fresh sand garlic and yellow bean noodles, simmered with pork mince and aromatics for a rich, savory flavor.
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  Pan-fried Hairtail

  Crispy fried hairtail is a Chinese dish featuring hairtail as the main ingredient. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender interior.
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  Shanghai Signature Fish Head Soup

  A rich and flavorful fish head soup made with fresh fish head, tofu, ginger, and secret seasoning, slow-cooked to perfection.
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  Boiled Shrimp

  Steamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Taro Stew

  Taro stew features taro as the main ingredient, paired with meat or seafood. Taro is cut into pieces and simmered in a clay pot with seasonings until tender and flavorful, with a rich broth.
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  Scallion Oil Three-Mouth Crab

  Fresh Three-Mouth crab stir-fried with scallion oil, ginger, and garlic, resulting in a rich, savory dish with aromatic flavors.
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  Tengjiao Beef Cubes

  A Sichuan dish featuring tender beef cubes stir-fried with Sichuan pepper, delivering a numbing and spicy flavor.
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  Soy Sauce Bok Choy

  Oyster sauce bok choy is a dish featuring bok choy as the main ingredient, seasoned with oyster sauce. After washing and blanching, the bok choy is stir-fried with the sauce to coat evenly. Simple preparation highlights the natural flavor of the ingredients.
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  Black Truffle Baked Bamboo Chicken

  A premium bamboo chicken dish enhanced with black truffle, baked in butter and cream for a rich, aromatic flavor.

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