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Shang Hai Pai Shanghai Cuisine Seafood Banquet

江浙菜 · ⭐ 4.3

Yunshan Leisure Plaza, No. 886 Yunshan Road (Exit 6, Line 6/Line 14)

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Braised Eel Tubes with Chestnuts

  A dish made by slow-cooking eel tubes and chestnuts with aromatics, resulting in tender meat and rich chestnut flavor.
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  Shang Haipai • Emperor's Vermicelli Pot

  Shang Haipai • Emperor's Vermicelli Pot is a Chinese stew made with seafood, vermicelli, and various seasonings. The seafood and vermicelli are cooked in a pot with broth and seasonings until tender and flavorful.
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  Shang Haipai Roast Duck

  A premium Peking duck roasted in a hanging oven, featuring crispy skin and tender meat, served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Shang Haipai Special Pan-Fried Buns

  Shang Haipai Special Pan-Fried Buns is a type of dumpling made with pork and seasonings like scallions and ginger. The outer skin is golden and crispy, while the filling is juicy and delicious, made by pan-frying.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Signature Mao Xue Wang

  Spicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
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  Signature Steamed Chicken

  A classic Cantonese dish featuring tender, poached chicken served with a savory ginger-scallion sauce.
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  Local Three Fresh Hot Pot

  A hearty stew featuring fresh fish, shrimp, and pork, simmered with tofu and mushrooms for a rich, savory flavor.
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  Shanghai-Style Boiled Chicken

  A classic Shanghai dish featuring poached chicken served chilled, with a tender texture and savory flavor, traditionally enjoyed with ginger and soy sauce.
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  Shanghai-style Eel Strips

  A classic Shanghai dish made with eel strips stir-fried with vegetables and a savory sauce, known for its tender texture and rich flavor.
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  Hair Crab with Rice Noodles

  A Chinese dish featuring fresh hairy crab and glutinous rice noodles, simmered in a savory sauce to absorb the rich crab flavor.
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  Stir-fried River Shrimp

  Stir-fried river shrimp is a dish made primarily with fresh river shrimp, quickly stir-fried with a small amount of scallions, ginger, and garlic in hot oil. The shrimp are tender and refreshing, preserving the natural flavor of the river shrimp.
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  Shrimp Pan-Fried Dumplings

  Shrimp pan-fried dumplings are made with fresh shrimp as the main ingredient. Mix shrimp with seasonings, place in a pan, add a small amount of flour paste or dough, and cook over medium-low heat until the bottom is golden and crispy, while the shrimp inside is fully cooked. The exterior is crispy and the interior is tender.
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  Yipin Xiaohun Fish Head

  Yipin Xiaohun Fish Head is a Chinese dish made with fresh fish head and cooked with various spices and seasonings. The fish head is tender, and the broth is rich and flavorful.
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  Sweet Rice Wine Glutinous Balls

  Glutinous rice balls with fermented rice wine is a traditional sweet dessert made by cooking small glutinous rice balls in fermented rice wine (rice wine lees). The glutinous rice flour is kneaded into small balls, boiled in water until they float, then seasoned with fermented rice wine and rock sugar or brown sugar. Sometimes it is served with supplementary ingredients such as goji berries or red dates.

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