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Hai Tang Yuan · Premium Dining (National Convention and Exhibition Center Store)

特色菜 · ⭐ 4.2

Unit L4-413, Hongqiao World Center

Dishes

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  Buddhist Vegetarian Roast Goose

  Buddhist vegetarian roast goose is a plant-based dish made primarily from tofu skin, rolled into a goose shape, steamed, then marinated in a sauce of soy sauce, sugar, and spices before being pan-fried until golden. No animal products are used, reflecting vegan principles.
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  Chilled 10-Year-old Huangdiao Lobster Shrimp

  Fresh lobster shrimp marinated in 10-year-aged Huangdiao wine and chilled for a refreshing, aromatic taste.
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  Spicy Mapo Tofu with Small Dragon

  Xiao Qing Long Mapo Tofu is a dish made with soft tofu and Xiao Qing Long (a small shrimp). The tofu is cubed, boiled, then stir-fried with sautéed Xiao Qing Long, doubanjiang, minced meat, and seasonings until flavorful.
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  Signature Braised Beef

  Signature braised beef uses beef shank, blanched to remove odor, then slowly simmered in secret sauce for hours until tender and flavorful. Rich red color, firm texture with chewiness.
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  Shanghai-style Truffle Braised Pork Belly

  This dish features slow-cooked pork belly with truffle sauce, offering a rich, savory flavor and tender texture, blending traditional Shanghai cuisine with luxurious truffle notes.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Lemon-Scented Yuanbao Shrimp

  Lemon-Scented Yuanbao Shrimp is a dish made with fresh shrimp and lemon juice, garlic, and other seasonings. The shrimp is tender and has a refreshing taste with a strong lemon aroma.
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  Haitang Garden Tofu Soup Pot

  A delicate tofu soup pot featuring fresh shrimp, chicken, and seasonal vegetables simmered in rich broth, offering a harmonious blend of flavors.
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  Stir-fried Spicy and Numbing Beef

  Stir-fried Spicy and Numbing Beef is a Chinese dish made with beef, combined with Sichuan pepper, chili, and other seasonings, cooked by stewing or stir-frying. The meat is tender with a spicy and numbing flavor.
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  Jade Melon Sesame Sauce Abalone

  Fresh abalone is paired with jade melon and a rich sesame sauce, creating a delicately flavored dish with a smooth texture.
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  Jasmine-Smoked Cod

  Jasmine-Smoked Cod features fresh cod fillets gently smoked with jasmine blossoms, resulting in a delicate, aromatic seafood dish with a subtle floral note.

Reviews

• quirky_peony
  Siji Huaiyang Cuisine is honestly really solid — every dish had that nice seasonal touch. The steamed white silk fish with scallions was super tender, barely any bones, and the scallion flavor was on point. They did two kinds of lion's head meatballs — the steamed one was soft and flavorful, and the crab-roe one was loaded with filling, the crab was rich and creamy. The mustard shrimp balls were crispy outside, bouncy inside, and the mustard gave it this fresh kick that cut through everything. And the duck was roasted and sliced right at the table — skin was crispy, meat was tender, and dipping it in the sweet bean sauce was just so good.