Zui Hui Huang Adjacent to Xintiandi (Hong Kong Plaza Store)
Cantonese cuisine · ⭐ 4.6
No. 283, Huaihai Middle Road, Unit SL3-05/08, 3rd Floor, South Tower, Hong Kong Plaza
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at No. 283, Huaihai Middle Road, Unit SL3-05/08, 3rd Floor, South Tower, Hong Kong Plaza. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Loofah and Fish Cake Soup, Famous Wine Steamed Crab, Curry Beef Brisket.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Cantonese cuisine
- Rating: 4.6
- Address: No. 283, Huaihai Middle Road, Unit SL3-05/08, 3rd Floor, South Tower, Hong Kong Plaza
- Popular dishes: Loofah and Fish Cake Soup, Famous Wine Steamed Crab, Curry Beef Brisket, Slow-Cooked Beef, Spicy麻翘嘴鱼 King
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Dishes
Loofah and Fish Cake SoupA light soup made with fresh loofah and fish cakes, gently simmered for a delicate and nutritious dish.
Famous Wine Steamed CrabFresh crab steamed in famous wine with aromatic spices, resulting in tender meat and rich, fragrant flavor.
Curry Beef BrisketCurry beef brisket is a dish made primarily with beef brisket, cooked with curry blocks or curry powder. First, the beef brisket is simmered until tender, then curry and适量 vegetables are added, and it is slowly stewed until the sauce thickens and turns into an appealing golden yellow color.
Slow-Cooked BeefWenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
Spicy麻翘嘴鱼 KingFresh perch is stir-fried with Sichuan pepper and chili, creating a spicy and numbing flavor profile.
Pan-fried Salted Codfish HeadA delicately seasoned codfish head pan-fried until golden, offering a crispy exterior and tender, flavorful interior.
Steamed Large Yellow CroakerSteamed large yellow croaker is a dish made with fresh fish, seasoned with ginger threads and scallions, and steamed to preserve its tender texture.
Steamed GrouperSteamed grouper is a dish made with fresh grouper, seasoned with ginger slices and green onions, and steamed to preserve its natural flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Boiled Large ShrimpSteamed shrimp is a dish primarily made with fresh shrimp, prepared simply. Clean the fresh shrimp, then boil them in hot water until the shrimp turn red and curl. Serve with a light dipping sauce made from minced ginger and garlic, soy sauce, and sesame oil.
Boiled Deep-Sea ShrimpA dish of fresh deep-sea shrimp quickly blanched in boiling water, preserving their tender texture and natural sweetness, typically served with ginger-scallion soy sauce or garlic dipping sauce.
Stone Pot Beef Cubes RiceA savory dish featuring tender beef cubes stir-fried in a hot stone pot with rice and vegetables, delivering rich flavor and aroma.
红豆小丸子红豆小丸子是一道以红豆和糯米粉为主要食材制成的传统甜品。红豆经过煮熟后捣碎或保留颗粒，与糯米粉混合揉成团，再搓成小丸子状，放入沸水中煮熟。成品软糯香甜，常搭配糖水或牛奶食用。
Drunk Huai Huang's Mandarin FishA Cantonese delicacy featuring fresh mandarin fish simmered in yellow wine and seasonings, resulting in tender flesh and rich aroma.