Close

Encounter Hongqiao (Shangjia Center Branch)

江浙菜 · ⭐ 3.9

Opposite Chow Tai Fook, LG1, Shangjia Center, Tianshan Road Subdistrict

Dishes

• 

  18-Year Huangdia Steamed Yellow Croaker from Min Dong

  Fresh yellow croaker from the Min Dong sea is marinated in 18-year aged Huangdia wine and steamed. The fish meat is tender, with rich wine aroma and a savory-sweet aftertaste, highlighting the natural seafood flavor blended with the deep maturity of aged wine.
• 

  Taiwanese Handmade Mung Bean Cake

  A traditional Taiwanese dessert made from mung bean powder, sugar, and oil, steamed to a smooth, sweet texture.
• 

  Yangzhou Brocade Fried Rice

  Yangzhou Brocade Fried Rice is a flavorful dish made with rice, shrimp, ham, egg, peas, and carrots, stir-fried to perfection for a colorful and savory meal.
• 

  Steamed Black Pig Meat with Live Blue Crab

  Steamed black pig meat with live blue crab is a dish made with fresh blue crab and black pig meat, cooked by steaming. It highlights the freshness of seafood and meat, with rich flavor.
• 

  Huaiyang Meatballs

  Huaiyang Lion's Head is a dish made primarily from pork. The meat is minced, mixed with scallion and ginger water, egg white, and starch, then shaped into large balls and slowly stewed in water until tender. It can be finished with broth or soy sauce for enhanced flavor.
• 

  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
• 

  Cucumber and Jellyfish Salad

  A refreshing cold dish made with jellyfish, cucumber, and carrots, dressed in a tangy and spicy sauce.
• 

  Steamed Flower Crab with Black Pork

  A dish featuring steamed flower crab and black pork, highlighting the natural flavors of both ingredients.
• 

  Shrimp Mapo Tofu

  Shrimp Mapo Tofu is a traditional dish primarily made with soft tofu and shrimp, using doubanjiang (fermented broad bean paste) as a key seasoning. The preparation involves cutting the tofu into cubes, cleaning the shrimp, then stir-frying doubanjiang with appropriate seasonings to create a red oil base. The tofu and shrimp are gently tossed in this sauce until well flavored, and finally thickened with a cornstarch slurry to achieve a glossy finish.
• 

  Crab Meat Lion's Head Meatballs

  Crab meat lion's head is a traditional famous dish primarily made with pork and crab meat. The preparation involves mincing pork, mixing it with crab meat and crab roe, adding seasonings, stirring thoroughly, shaping into large meatballs, then slowly stewing in rich broth until fully cooked. The meat is tender and the broth is rich and flavorful.
• 

  Nanjing Salted Duck

  Nanjing Salted Duck is a traditional dish from Nanjing, Jiangsu Province, made from fresh ducks marinated with salt, Sichuan pepper, and star anise, then boiled to preserve its tenderness and original flavor.
• 

  Steamed Golden Snapper with Green Sichuan Pepper

  Fresh golden snapper steamed with green Sichuan pepper, ginger, and scallions, resulting in tender fish with a fragrant, slightly numbing flavor.
• 

  Chicken Soup with Tofu Skin Noodles

  Chicken broth stewed tofu threads is a dish made with tofu threads, chicken broth, ham, shrimp, and mushrooms. Tofu threads are blanched, then simmered in chicken broth with seasonings until flavorful, finally thickened with a slurry.

Reviews