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Shanghai Old Station (Pudong Store)

江浙菜 · ⭐ 4.8

No. 1177 Biyun Road

Dishes

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  Shanghai Smoked Fish

  Shanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Thick Sliced Boiled Bamboo Shoot Fish

  Thick Sliced Boiled Bamboo Shoot Fish is a dish made with bamboo shoot fish as the main ingredient, combined with bamboo shoots and ginger slices, using a boiling method. The fish meat is tender and has a rich texture.
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  Wagyu Beef Cubes in Sauce

  Premium wagyu beef is cut into small cubes and slowly cooked in a special sauce, resulting in tender and flavorful bites.
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  Salted Chicken

  A traditional Chinese dish made by marinating chicken in salt and other seasonings, then boiling or steaming it until tender. Served cold, it has a savory, salty flavor.
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  Da Hong Pao Braised Pork

  A savory dish made by slow-cooking pork belly with Da Hong Pao tea, soy sauce, and sugar, resulting in tender meat infused with rich tea aroma.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Shanghai-style Braised Eel with Sauce

  Bengal stir-fried eel paste is a Chinese dish primarily made with eel. The eel is deboned and cut into segments, then stir-fried quickly at high heat with ingredients such as scallions, ginger, and garlic, resulting in tender and smooth eel meat. Finally, hot oil is drizzled over the dish to enhance its aroma and glossy appearance.
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  Osmanthus Glutinous Rice with Lotus Root

  Guìhuā Táng'ǒu is a dessert made primarily from lotus root and glutinous rice. Glutinous rice is stuffed into the lotus root holes, then boiled, sliced, and simmered with rock sugar and osmanthus flowers.
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  Secret-Recipe Smoked Fish

  Fresh carp is marinated, deep-fried, then simmered in a special sauce and smoked for a rich, aromatic flavor.
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  Stewed Yellow Croaker with Sauce

  A dish made with yellow croaker fillets stir-fried in a savory sauce of rice wine, soy sauce, sugar, and vinegar, often served with vegetables like bamboo shoots or peas.
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  HuaDiao Drunk Chicken

  A tender chicken dish marinated in Huangdiao wine, slow-cooked to perfection with aromatic spices.
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  Water Chestnut and River Shrimp with Celery

  A refreshing Chinese dish made with river shrimp, celery, and ginkgo nuts, stir-fried to preserve the crisp texture and natural flavors.
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  Snow-Stepping Crispy Rice Cake

  Snow-Stepping Crispy Rice Cake is a Chinese snack made mainly from glutinous rice, with a crispy outer layer and soft inner texture. It is made by mixing glutinous rice flour with water, steaming it, then slicing and frying until golden and crispy.

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