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Boxed Joy · Old Wine Shop (Xianfeng Ringhe Center Branch)

江浙菜 · ⭐ 4.2

No. 163, Ruiqing Road, Fuming Subdistrict (460 meters on foot from Exit A of Haiyan North Road Metro Station)

Dishes

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  Scallion Taro

  A Chinese home-style dish made with taro and scallions, steamed or simmered to bring out a soft, sweet flavor and fresh aroma.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Braised Pork Trotters

  A savory dish made by slow-cooking pork trotters with spices and soy sauce until tender and flavorful.
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  Green Chili Century Egg

  Hángjiāo皮蛋 is a cold dish made primarily from century eggs and Hángjiāo peppers. Cut the century eggs and mix with sliced Hángjiāo peppers, then season and toss. No heating is required, preserving the natural flavors.
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  Fresh Crab Salad

  A cold dish made from fresh river crab meat, seasoned with ginger, vinegar, and yellow wine, known for its delicate texture and fresh flavor.
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  Boiling Fish Fillet

  A Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and aromatics, served hot.
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  Oil-Poured Edamame

  A Chinese cold dish made with fresh edamame boiled and then dressed with hot oil, offering a savory and aromatic flavor.
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  Oil-Poured River Shrimp

  A dish featuring fresh river shrimp blanched and quickly coated with hot oil, resulting in a tender, aromatic flavor.
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  Sichuan-style Frog with Pickled Chili

  Sichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
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  Drunken River Shrimp with Foie Gras

  This dish features fresh river shrimp and high-quality foie gras. The shrimp are boiled and then marinated in a drunken brine made from rice wine and spices. The foie gras is prepared through low-temperature slow cooking or pan-searing to maintain its delicate texture. Served together on a plate, the shrimp offer a rich wine aroma and firm meat, while the foie gras is rich and smooth. The preparation focuses on balancing the natural flavors of the ingredients with the marinating sauce, resulting in a cold appetizer.
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  Braised Frog Legs

  A Chinese dish made by braising frog legs in a savory sauce with soy sauce, sugar, and aromatics.
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  Braised Beef Short Ribs

  Braised Beef Short Ribs is a classic Chinese stew dish, primarily using tender beef short ribs. The ribs are cut into pieces and blanched to remove impurities. In a hot wok with oil, aromatics like ginger, scallions, star anise, and cinnamon are stir-fried until fragrant, then the ribs are added and seared until lightly browned. Soy sauce, dark soy sauce, cooking wine, rock sugar, and water are added. After bringing to a boil, it simmers on low heat for 1.5 to 2 hours until the meat is tender and the sauce is thick. The dish has a rich red color and tender, flavorful meat.
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  Red Wine Sesame Dumplings

  A Chinese dessert made of glutinous rice balls filled with sesame, simmered in a red wine syrup for a sweet and subtly alcoholic flavor.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Bifengtang Stir-Fried Crab

  Prawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
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  Breeze Bay Long Hair Shrimp

  A Cantonese-style dish featuring fresh long-haired shrimp stir-fried with garlic, chili, and breadcrumbs for a crispy, flavorful bite.
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  Sour Cabbage Beef

  Suancai Beef is a dish made primarily with beef and pickled cabbage. Thinly sliced or shredded beef is stir-fried or stewed with seasoned pickled cabbage, often enhanced with ginger and garlic. The cooking emphasizes the balance between the tangy flavor of the cabbage and the tenderness of the beef for a rich taste.
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  Green Crab with Baking Sauce

  A Cantonese dish featuring fresh green crab stir-fried with garlic, chili, and onions in a savory batter sauce, known for its rich flavor and crispy texture.

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