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Zuishang Hai (Tianshan Huijing Branch)

江浙菜 · ⭐ 4.8

No. 900 Tian Shan Road, Floor 4, Unit 8, Huojin Department Store

Dishes

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  Imperial Dumpling Shrimp

  Fresh shrimp are deveined and filled with seasoned meat, then steamed to perfection and glazed in a savory sauce, resembling a lucky coin.
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  Home-style Braised Pork Belly

  A classic Chinese dish featuring tender pork belly braised in a savory-sweet sauce made with soy sauce, sugar, and spices.
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  Signature Smoked Fish

  A classic Chinese dish made with carp or grass carp, marinated, deep-fried, and glazed with a sweet and sour sauce for a crispy exterior and tender interior.
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  Signature Steamed Chicken

  A classic Cantonese dish featuring tender, poached chicken served with a savory ginger-scallion sauce.
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  Braised Tender Beef with Crispy Skin

  Slow-cooked tender beef with a crispy exterior, marinated and gently simmered until succulent, then roasted to perfection for a satisfying crunch.
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  Squirrel-shaped Perch

  Squirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
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  Orange Beef Tenderloin

  A fusion dish featuring tender beef cubes stir-fried with orange peel and juice, offering a sweet and tangy flavor.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Stone Pot Crab Paste Tofu

  Stone pot crab custard tofu is a dish primarily made with soft tofu and crab roe. The tofu is cut into cubes and placed into a heated stone pot, then crab roe and broth or water are added to simmer, allowing the tofu to absorb the rich flavor of the crab roe. A few slices of ginger and scallions are typically added for seasoning, and finally, a slurry is used to thicken the sauce so it coats the surface of the tofu.
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  Red Wine Duck Liver

  Red wine duck liver is an exquisite delicacy, primarily made with fresh duck liver and red wine. The preparation involves cleaning the duck liver, marinating it in red wine to infuse flavor, then gently cooking it using a low-temperature slow-frying method until crispy on the outside and tender on the inside. It is finally served with a red wine sauce for enhanced taste.
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  Zui Lu Smoked Fish

  A classic Jiangnan dish made by marinating and frying carp, then simmering in yellow wine and soy sauce for a rich, aromatic flavor.
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  Golden Garlic Grilled Eel

  Fresh eel marinated with abundant garlic and grilled until crispy outside and tender inside, with rich garlic aroma.
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  Steamed Deep-Sea Yellow Croaker with Aged Shaoxing Wine

  A delicately steamed deep-sea yellow croaker enhanced with aged Shaoxing wine, offering a rich, savory flavor and tender texture.

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