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Chuhe Shang Yan (Hankou Street Branch)

特色菜 · ⭐ 4.7

50 meters north of the intersection of Shahu Avenue and Yanxia Road

Dishes

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  Mixed Mushroom Delight

  A Hong Kong-style dim sum featuring a variety of fresh mushrooms steamed with chicken or shrimp, offering a rich, savory flavor and delicate texture.
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  Shangyan Fresh Fish Rice

  Shangyan Fresh Fish Rice is made with fresh fish meat and rice, steamed together. High-quality freshwater fish is cleaned, cut into pieces, and steamed with ginger slices and green onions. The rice absorbs the fish broth, resulting in a rich, soft, and flavorful dish with tender, delicate fish.
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  East China Sea Yellow Croaker

  East China Sea large yellow croaker is a dish featuring fresh fish, typically steamed or braised. Steaming preserves the natural flavor with ginger, scallions, and a touch of cooking wine; braising uses soy sauce, sugar, and vinegar for rich taste and bright color.
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  Ancient Method Stewed Ecological Turtle

  Ancient method stewed ecological turtle using fresh ingredients and traditional seasonings, slow-cooked to tender perfection.
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  Ancient Method Stewed Softshell Turtle

  A traditional Chinese dish featuring fresh softshell turtle stewed slowly with ham, mushrooms, and seasonings until tender and flavorful.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Three Steamed Dishes from Mianyang

  Miyang Three Steamed is a traditional dish from Miyang, Hubei, featuring steamed fish, meat, and vegetables like pumpkin and eggplant, all steamed separately to preserve their natural flavors.
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  Concentrated Soup with Golden Shark's Fin

  A premium soup made with shark's fin, simmered with ham, chicken, and mushrooms for rich flavor and silky texture.
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  Steamed Huangyu Fish with Chaozhou Sauce

  A dish featuring fresh Huangyu fish from the East China Sea, seasoned with Chaozhou-style sauce and baked to perfection. The fish is tender and flavorful, with a rich, savory taste.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Braised Wuchang Fish

  Braised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.
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  Crispy Sichuan Pepper Pigeon

  Crispy Sichuan Pepper Pigeon features tender pigeon with a crunchy skin, seasoned with aromatic Sichuan pepper for a spicy and fragrant taste.
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  Snowflake Beef Stewed with Highland Taro

  Snowflake beef stewed slowly with highland taro, tender meat and soft, glutinous taro, rich broth. Main ingredients: snowflake beef and highland taro, prepared by slow stewing.
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  Green Pepper Stewed Mandarin Fish

  A Chinese dish featuring fresh mandarin fish stewed with green peppers, resulting in tender fish and crisp vegetables in a savory broth.
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  Shangri-La Mushroom Hot Pot

  Made with wild mushrooms from Shangri-La, Yunnan, combined with various fresh fungi and simmered in a clear broth. The ingredients retain their natural flavors, highlighting the rich aroma of mushrooms with a diverse texture and nutritious profile.
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  Steamed Yellow Croaker with Yellow Pepper Sauce

  Steamed yellow croaker marinated in yellow pepper sauce, resulting in tender fish and a rich, savory flavor.

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