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Upstairs Night Market • Seafood Stir-fry (Yuzhu Store)

Cantonese cuisine · ⭐ 4.0

Shop 2006, Level 2, Poly Yuzhugang Shiguang, No. 840, Huangpu Avenue East (near Exit A2 of Sanxi Metro Station)

Dishes

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  Traditional Dry-Fried Beef Rice Noodles

  Traditional dry-fried beef rice noodles is a Chinese stir-fry dish featuring sliced beef and rice noodles as the main ingredients, accompanied by bean sprouts, onions, and green onions. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand to soften them. Heat oil in a wok, sauté minced garlic until fragrant, then quickly stir-fry the beef until it changes color. Add the rice noodles and vegetables, stir everything together, and season to taste.
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  Pressure Cooker Baked Plump Oysters

  Fresh oysters baked with garlic, onion, and cheese in a pressure cooker for a rich, tender dish.
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  Stewed Whole Eggplant

  A dish made by stewing whole eggplants with garlic, soy sauce, and sugar, resulting in a soft and flavorful texture.
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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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  Spicy Sichuan Acid Cabbage Stewed Bullfrog

  A spicy and tangy dish featuring bullfrog simmered in fermented cabbage, popular in Sichuan cuisine.
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  Salted Pepper Mud Crab

  A stir-fried dish made with fresh mud crabs and seasoned with salt, pepper, garlic, and ginger, resulting in a crispy shell and tender meat.
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  Lao Chicken from the Upper Floor

  A dish made with chicken simmered in a savory broth, often served with vegetables and seasonings.
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  Thai Shrimp Sashimi

  Fresh shrimp sliced and marinated in a tangy Thai dressing of lime juice, fish sauce, chili, and lemongrass for a zesty, refreshing dish.
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  Wet Salt and Pepper Mantis Shrimp

  Wet Salt and Pepper Mantis Shrimp is a dish featuring fresh mantis shrimp as the main ingredient. The primary method involves cleaning the shrimp, then deep-frying until the shell is crispy. Subsequently, minced garlic, chili, and scallions are stir-fried in oil until fragrant. A special wet salt and pepper seasoning (typically containing salt, pepper, five-spice powder, etc.) mixed with a small amount of broth or water to form a sauce is added. The fried mantis shrimp is then quickly tossed in the pan to coat evenly with the rich, savory, and moist salt and pepper sauce. The finished dish has a crispy shell, tender meat, and a robust, juicy salt and pepper flavor.
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  Grilled Chicken Gizzards

  Roasted pig trotter nuggets is a barbecue dish made from fresh pig trotter nuggets, cleaned and marinated with seasoning, then grilled until the surface is slightly charred and the inside is fully cooked, offering a chewy texture.
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  Grilled Oysters

  Grilled oysters is a seafood dish with oysters as the main ingredient. To prepare, clean the oysters thoroughly and place them on a grill, then roast over moderate heat. As the temperature rises, the oysters naturally open up, revealing tender and juicy meat. Enjoying them with a specially prepared sauce enhances the rich and varied flavor.
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  Grilled Fresh Pork Knuckle

  Grilled Fresh Pork Knuckle is a dish made primarily from the joint of the pig's front leg. It uses fresh, skin-on pork knuckle, which is cleaned and blanched to remove any gaminess, then marinated with various spices (such as star anise, cinnamon, Sichuan pepper) and seasonings like soy sauce and cooking wine. It is slowly roasted in an oven or over charcoal, basted repeatedly with sauce until the skin is golden and crispy, and the meat is tender and flavorful. The result features a crispy, aromatic exterior and a rich, gelatinous interior with a tender yet chewy texture.
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  Grilled Chicken Drumsticks

  Grilled chicken drumsticks marinated and cooked over charcoal for a smoky, savory flavor.
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  Caramel Soy Sauce Baked Giant River Prawns

  This dish features large freshwater prawns as the main ingredient, coated with a signature sauce made from premium light soy sauce (头抽) blended with caramel. The primary cooking method is baking or grilling: the prawns are butterflied, glazed with the sauce mixture of soy sauce, caramel, and seasonings, then baked in an oven or under high heat. The prawn meat firms up and becomes springy, while the caramel in the sauce forms a glossy, slightly sweet crust. The finished dish has a reddish-brown sheen, with sweet prawn meat complemented by a savory-sweet sauce carrying distinct caramel notes.
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  Stewed Eel in Clay Pot

  A dish of fresh eel stir-fried in a clay pot with ginger, garlic, scallions, and fermented black beans, delivering a rich, savory flavor.
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  Spicy Grilled Pig Brain in Foil

  Spicy Grilled Pig Brain in Foil is a Sichuan-style barbecue dish. The main ingredient is fresh pig brain, seasoned with chili powder, Sichuan pepper powder, cumin powder, minced garlic, ginger, scallions, soy sauce, and cooking wine. During preparation, the cleaned pig brain is placed in a foil container, evenly coated with the mixed spicy seasoning sauce, wrapped and sealed with foil, then baked in an oven or grilled over charcoal. The foil locks in moisture and aroma, ensuring even heating, resulting in a tender, smooth texture that fully absorbs the spicy and numbing flavors.
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  Spicy Shrimp and Shellfish Soup

  A flavorful soup made with fresh shrimp and shellfish, simmered in a savory broth with garlic, chili, and spices for a rich, slightly spicy taste.

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