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Yu Weng Shang Shan · New-style Cantonese Fusion Cuisine

鱼鲜 · ⭐ 4.8

No. 322 Youyi Road, Haowei Binjiang Zhichuang Park

Dishes

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  Cold-Mixed Shrimp Dried with Celery Strips

  A refreshing cold dish made with dried shrimp and finely sliced celery, dressed with garlic, sesame oil, vinegar, and a touch of chili oil for a savory, crisp flavor.
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  Thousand Island Lake Fish Head with Homemade Dough Sticks

  Fresh fish head from Thousand Island Lake stewed in a rich broth, served with crispy homemade dough sticks for a satisfying and nutritious meal.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Reservoir Fish Head Fugangqiang

  A luxurious dish featuring a fresh reservoir fish head simmered with premium ingredients like abalone, sea cucumber, bird's nest, and scallops in rich broth.
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  Braised Angus Steak

  Braised Angus steak uses high-quality Angus beef, slow-cooked over low heat to retain the tenderness and flavor of the meat. The main ingredient is Angus steak, combined with basic seasonings for a rich taste.
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  Charcoal-Grilled Beef Ribs

  Charcoal-grilled beef short ribs, a barbecue dish featuring beef ribs with membrane and fat, marinated and slowly grilled over charcoal until tender and juicy, with a crispy, aromatic surface.
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  Rose Vinegar Black Pork Steamed Long-Legged Crab

  Steamed long-legged crab with black pork, enhanced by rose vinegar for a delicate balance of savory and tangy flavors.
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  Zhang Gan Cong Bao Bo Long

  Zhang Gan Cong Bao Bo Long is a Chinese dish made with Bo Long (possibly lobster or large shrimp) and scallions, quickly stir-fried. Main ingredients include Bo Long, scallions, and seasonings, with a fresh and fragrant taste.
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  Braised Old Turtle in Red Soup

  A nourishing dish featuring old turtle simmered in a rich red broth with ham, mushrooms, and bamboo shoots, resulting in a flavorful and aromatic stew.
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  Scallion-Braised Pearl Abalone

  Fresh pearl abalone is slow-braised in a savory sauce made with scallions, soy sauce, sugar, and wine, resulting in a tender and aromatic dish.
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  Pan-fried Oyster Cake

  Pan-fried oyster cake is a dish made with fresh oysters as the main ingredient. Mix oysters with eggs and sweet potato starch, add green onions and ginger, then pan-fry until golden brown for a crispy outside and tender inside.
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  Steamed Bamboo Shell Fish with Yellow Pepper

  Steamed bamboo shell fish with yellow pepper, a delicate dish where the fish is tender and the pepper adds a subtle sweetness.
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  Yellow Pepper Sauce Steamed Bamboo Shell Fish

  Bamboo shell fish marinated in yellow pepper sauce and steamed, resulting in tender flesh with a rich, savory flavor.
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  Black Truffle Eel with Fish Lips

  A luxurious dish featuring eel, fish lips, and black truffle simmered together for rich flavor and texture.

Reviews

• malachite_fern
  Went here with my family for a year-end dinner and grabbed the 5-6 person set menu plus an extra pork blood stew. Honestly the ingredients were super fresh which I really appreciated. The cold appetizers came out first — braised beef, pig ear, and this dried shrimp with celery salad that totally blew me away. Like, I usually can't stand celery but this had zero of that weird celery taste, super crunchy and refreshing, and the oil-vinegar dressing made it so addictive. The health tonic soup was a clear sweet broth with chicken, pork ribs, cordyceps flowers, and dried longan, and the chicken was fall-off-the-bone tender. My favorite part was the chicken feet, literally melting off the bone! The chicken oil bream fish was INSANE. This thing was almost half a meter long, and everyone knows the bigger the bream the better it tastes. The meat was super delicate and the bones were big and easy to deal with, so even people who don't usually eat fish won't stress. Drizzled in chicken oil... oh man, so fragrant. The mustard jumbo shrimp was also great — fried shrimp with a wasabi mayo, the shrimp were sweet and bouncy with that crispy outside, tender inside vibe. Now the not-so-great stuff. The crispy "president" veal was pretty mid tbh. They braise the beef first then fry it and pour sauce over top, and yeah the pieces were big but the sauce totally killed the beef flavor, kinda greasy. And the steamed crab with pork in oil-vinegar sauce was disappointing — not sure if it was the season or just bad picks, but the crabs were huge yet had basically no meat, super skinny and lacking that fresh crab sweetness. Overall the ingredients are solid, but the location is a pain. You have to turn off Youyi Road into this really narrow alley to get there, super inconvenient. Service was fine, vibe was nice, but that drive in was annoying. Would I come back? Maybe, but only if someone else is driving lol.