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Xin Chu Xiang · Shanghai Cuisine (Hudong Branch)

江浙菜 · ⭐ 3.9

No. 500 Boxing Road

Dishes

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  Braised Taro with Pork

  A savory dish featuring tender taro root slow-cooked with pork and shrimp, resulting in a rich, comforting flavor.
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  Creative Rice Ball in Fermented Rice Wine

  A modern twist on a classic dessert, featuring glutinous rice balls simmered in sweet fermented rice wine and garnished with osmanthus syrup.
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  Beijing Roast Duck

  Beijing roast duck uses premium Peking duck, processed through slaughter, gutting, inflation, hanging, scalding, sugar water coating, and drying before roasting in a special挂炉 with fruitwood charcoal. The skin is crispy, the meat tender, and the color bright red.
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  President Sirloin Cubes

  A dish made with beef tenderloin cubes stir-fried with vegetables, offering a rich and savory flavor.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Seasoned Soy Sauce Shrimp

  Seasoned soy sauce shrimp is a dish made with fresh shrimp and special soy sauce and other seasonings. The shrimp is tender and flavorful, with the salty aroma of soy sauce perfectly combined with the freshness of the shrimp.
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  Shanghai Steamed Three Delicacies

  A classic Shanghai dish featuring fresh shrimp, fish fillet, and pork, steamed with mushrooms and ham for a delicate, savory flavor.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh spring bamboo shoots. After blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with soy sauce and sugar until tender and flavorful.
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  Oil Vinegar Water Noodles

  A refreshing cold dish made with water noodles dressed in a tangy oil-vinegar sauce, perfect for summer meals.
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  Charcoal-grilled Lamb Ribs

  Charcoal-grilled lamb chops are made from lamb ribs, marinated and grilled over charcoal. Rich in protein and fat, the meat becomes crispy on the outside and tender inside, preserving its natural flavor.
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  Three Delicacies in Fermented Sauce

  A traditional Chinese cold dish made with pork stomach, chicken gizzard, and duck intestine, marinated in a fermented sauce of yellow wine, soy sauce, and sugar for a fresh, savory flavor.
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  Old Beijing Roast Duck

  Old Beijing roasted duck is made from high-quality Peking duck, processed through marinating and roasting in a special hanging oven. The duck is slowly roasted over fruit wood in a custom-built oven, resulting in crispy skin and tender meat, with a bright red color and rich aroma.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Crispy Pig's Trotter

  A crispy and flavorful dish made from pig's trotters, deep-fried to perfection for a satisfying crunch.
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  High Mountain Mung Bean Sprouts

  A dish made by stir-frying fresh mung bean sprouts with garlic, highlighting their natural freshness and crisp texture.
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  Fish Head King with State Banquet Crullers

  A fusion dish featuring tender fish head stewed in savory broth, served with crispy and sweet state banquet crullers for a rich and satisfying experience.
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  Abalone and Pig Trotter Stew

  A Cantonese dish featuring tender pig trotters and fresh abalone simmered together in a rich broth, resulting in a savory and aromatic stew.

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