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Hengyue Shangpin (Shanghai Exhibition Center Branch)

Cantonese cuisine · ⭐ 4.9

2/F, West Hall 2, Shanghai Exhibition Centre, 1333 Nanjing West Road

Dishes

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  Ancient Method Steamed Tiger Grouper in Dragon Shape

  A Cantonese delicacy featuring fresh tiger grouper steamed with traditional methods and arranged in a dragon shape, often served with ham and mushrooms for rich flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
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  Crispy Red Chicken

  A Chinese dish featuring a whole chicken marinated and deep-fried until the skin is crispy and the meat tender, often served with sweet chili sauce or salted pepper.
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  Intricate Marble Yam

  A delicate dish featuring marbled yam slices served with a light sauce, highlighting the natural texture and subtle flavor of the tuber.
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  Boston Lobster with Tofu Noodles

  A dish combining fresh Boston lobster and yellow soy noodles, simmered in a savory broth with ginger, garlic, and scallions for rich flavor.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Steamed Tiger Grouper with Cantonese Style

  Fresh tiger grouper steamed with ginger and scallions, finished with a light soy sauce for a delicate, savory flavor.
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  Yulong Snow Mountain Bun

  Yulong Snow Mountain Bun is a steamed bun made mainly from flour and fermented agents. The outer skin is soft, and the filling is usually minced meat or vegetables, offering a rich taste.
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  Yulong Snow Mountain Dumplings (3 pieces)

  Steamed dumplings made from glutinous rice flour and starch, filled with chicken and mushrooms, shaped like snow-capped mountains.
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  Stone Pot Yellow Stew Large Abalone and Fish Maw

  Stone pot yellow stew large abalone and fish maw is a traditional Chinese dish, mainly made with large abalone and fish maw, cooked using the yellow stew method. The abalone and fish maw are placed in a stone pot and slowly stewed with broth and seasonings, resulting in a delicious and nutritious dish.
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  Crispy Shrimp Rolls with Western Celery

  Crispy shrimp rolls with western celery are a savory dish made by coating shrimp in batter and deep-frying until golden. The fresh celery adds a crisp, sweet contrast to the rich shrimp flavor.
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  Golden Soup with Fish Maw and Millet

  A rich, golden soup featuring fish maw and millet, slow-cooked to perfection for a silky texture and deep umami flavor.
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  Golden Soup with Mini Millet, Fish Maw and Abalone

  A luxurious dish featuring fresh abalone, fish maw, and mini millet simmered in a savory golden broth.
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  Golden Garlic Steamed Little Dragon Lobster

  A dish featuring fresh small green lobsters steamed with abundant garlic, resulting in tender meat and rich garlic flavor.
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  Crispy Money Cucumber Stir-Fried with Large Abalone

  Crispy money cucumber stir-fried with large abalone is a dish made with money cucumber and large abalone, stir-fried with seasonings. It has a fresh and tender texture, with a light flavor that highlights the natural taste of the ingredients.
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  黑胡椒蟹

  黑胡椒蟹是一道以螃蟹为主要食材的菜肴，通常选用鲜活螃蟹，经清洗后斩件，用油煎至表面微黄，再加入黑胡椒碎、蒜末、姜片等调料翻炒，最后勾芡收汁，使味道浓郁附着在蟹肉上。

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