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Yu Bund (BFC Bund Financial Center Branch)

地方菜 · ⭐ 4.8

Unit S301, 3rd Floor, South Zone, BFC The Bund Financial Center, No. 600 Zhongshan East 2nd Road

Dishes

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  Crispy Onion and Meat Sauce Baked Lishui Taro

  Lishui taro slices baked with onion and meat sauce, resulting in a crispy exterior and tender, flavorful interior.
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  Xiamen Sea Slug Jelly

  Xiamen土笋冻 is a cold dish made primarily from sea worms (scientific name: sandworms). After cleaning the sea worms, they are boiled with water to extract their gelatinous substance, which solidifies into a jelly-like texture when cooled. It is served in pieces and typically accompanied by soy sauce, vinegar, and minced garlic as condiments.
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  Xiamen Red Crab Steamed Rice Cake

  Xiamen red crab steamed glutinous rice cake is a specialty dish made with fresh red crabs and glutinous rice. After cleaning the crabs, they are mixed with soaked glutinous rice, seasoned appropriately, and steamed in a bamboo steamer. The dish has a bright red color, soft texture, and a fresh seafood aroma.
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  Da Hong Pao Tea Jelly

  A refreshing dessert made from premium Da Hong Pao tea, set with agar or gelatin to create a clear, smooth jelly with a delicate tea aroma and subtle sweetness.
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  Italian Balsamic Fried Black Pork

  Fried black pork with Italian balsamic vinegar sauce, crispy outside and tender inside.
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  Sichuan-style Boiled Squid from Dongshan

  Sichuan-style boiled East Mountain squid is a dish featuring East Mountain squid as the main ingredient. The squid is cleaned, cut into segments, blanched in boiling water until just cooked, then simmered with fermented broad bean paste, chili, Sichuan pepper, and other seasonings, finally drizzled with hot oil to enhance aroma. The dish has a bright red color and a tender, smooth texture.
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  Braised River Chicken with Fresh Ginger and Snail Slices

  Fresh river chicken and snail slices are marinated with local young ginger, creating a refreshing dish with a savory, aromatic flavor.
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  Fujian Five-Spice Rolls

  Fujian Wuxiang Roll is a traditional Min cuisine made with pork and tofu skin. The seasoned pork filling is wrapped in tofu skin, rolled, then steamed or fried. It features five-spice powder, soy sauce, scallions, and ginger for its unique flavor.
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  Fujian Buddha's Field

  Fujian Buddha's Hand is a traditional Min cuisine dish featuring abalone, sea cucumber, shark fin, fish maw, scallop, pig trotters, chicken, duck, and ham. Layered in a clay pot with broth and seasonings, it's sealed and steamed slowly for hours to blend flavors.
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  Fujian-style Drizzled Yellow Clams

  Fresh yellow clams dressed in a savory Fujian-style sauce with garlic, ginger, and cilantro, chilled for enhanced flavor.
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  Chicken Soup with Sea Clams

  A dish featuring fresh sea clams quickly blanched in clear chicken broth, resulting in a delicate and flavorful soup with tender clam meat.

Reviews

• lush_hemp
  Ordered the Xiamen red crab steamed rice cake — the crab meat was super tender and the crab roe flavor with the silky rice cake just worked so well together, and the fried sticky rice had this really rich aroma. It was just me and my friend so we switched to perilla leaf and the steamed version was still amazing. The spicy boiled Dongshan baby squid was so fresh and the mala flavor was perfect, not too spicy at all, and the cauliflower stems at the bottom were nice and crunchy. The black truffle Lipu taro was soft and flavorful, totally soaked up that truffle sauce — fragrant but not greasy. Everything tasted really fresh, the seasoning was on point, honestly super satisfying meal.