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Bao Shan Hai · Jiangsu-Zhejiang-Guangdong Flavor (Jing'an Yifei Store)

江浙菜 · ⭐ 4.4

No. 1185 Wuding West Road, Jing'an District

Dishes

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  Beijing Crispy Skin Roast Duck

  A classic Beijing dish featuring crispy-skinned roast duck, traditionally served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Signature Milk Jelly

  A creamy dessert made from fresh milk and egg whites, set with gelatin and chilled to perfection—smooth, rich, and delicately sweet.
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  Shagiang Stir-fried Qingyuan Chicken

  Sand ginger stir-fried Qingyuan chicken is a dish featuring Qingyuan chicken as the main ingredient, seasoned with sand ginger. The Qingyuan chicken is first marinated to absorb flavors, then quickly stir-fried at high heat with sand ginger and other seasonings until fully cooked and presenting a golden yellow appearance.
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  Sandy Ginger Stir-fried Qingyuan Chicken

  Fresh Qingyuan chicken stir-fried with sandy ginger, delivering tender meat and aromatic flavor.
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  Boston Lobster Emperor Fried Rice

  A luxurious fried rice dish featuring fresh Boston lobster meat, eggs, and vegetables, stir-fried to perfection for a rich, savory flavor.
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  Hong Kong-style Dry-Fried Beef Chow Mein

  Hong Kong-style dry-fried beef rice noodles is a classic Cantonese dish made with beef slices and rice noodles, accompanied by bean sprouts, onions, green onions, and other ingredients, stir-fried quickly over high heat. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand. After heating oil in a wok, garlic is stir-fried first until fragrant, then the beef is quickly cooked until it changes color. Next, the rice noodles and vegetables are added and stir-fried together until well combined, then seasoned to taste.
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  Cantonese Baked Yellow Croaker

  A Cantonese dish featuring fresh yellow croaker marinated with garlic, ginger, and fermented black beans, then baked to perfection for a savory, aromatic flavor.
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  Clay Pot Tofu from Taizhou

  A traditional Zhejiang dish featuring soft tofu simmered with pork belly, mushrooms, and greens in a clay pot, resulting in a rich, savory flavor.
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  Sugar cane and lotus root drink

  Bamboo sugarcane and lotus root water is a drink made primarily from bamboo sugarcane and lotus root. Cut fresh bamboo sugarcane into segments, wash lotus root, then boil together in water for 30 minutes to 1 hour. Strain and enjoy. No added sugar, naturally sweet.
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  Classic Cantonese Claypot Rice with Preserved Meats

  Classic腊味煲仔饭 is a traditional dish made primarily with腊肠 and fragrant rice. The preparation involves cooking the fragrant rice to about 70-80% doneness, then adding sliced腊肠 to continue stewing. Finally,适量 of soy sauce is added for seasoning, mixed well, and it's ready to enjoy.
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  Preserved Meat Stir-fried Peanut Sprouts

  A stir-fry dish made with preserved meats like腊肉 and腊肠, combined with fresh peanut sprouts for a savory, crunchy texture.
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  Fresh Sichuan Pepper Stewed Snowflake Beef

  Fresh Sichuan Pepper Stewed Snowflake Beef is a Chinese dish made with snowflake beef, fresh Sichuan pepper, and special sauce. It uses the 'zhi' cooking method to retain the original flavor of the ingredients, resulting in a tender texture and rich Sichuan pepper aroma.
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  Fresh Scallop and Oyster Fritter

  A Cantonese dish made with fresh scallops and oysters, mixed with eggs and starch, then pan-fried to a crispy exterior and tender interior.

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