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Five Star 8 · Shanghainese Cuisine (Zhangjiang Store)

江浙菜 · ⭐ 4.4

No. 1206, Zhangjiang Road (opposite the Procuratorate)

Dishes

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  Sanlin White-Cut Chicken

  A classic Cantonese dish made by poaching chicken in cold water until tender, then chilling and slicing it. Served with ginger and scallion sauce for a fresh, savory taste.
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  Assorted Cold Platter

  A colorful cold dish featuring a variety of ingredients like ham, chicken, cucumber, carrot, egg, and wood ear fungus, sliced or diced and arranged neatly—refreshing and ideal for banquets or family meals.
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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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  Scallion Stir-fried Pig Skin

  A classic Chinese home-style dish made by stir-frying sliced pig skin with scallions, resulting in a crisp texture and aromatic flavor.
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  Pine Nut Mandarin Fish

  Songzi Gu Yu is a dish made from mandarin fish and pine nuts. The fish is scored, fried until crispy, then stir-fried with sautéed pine nuts and drizzled with sweet and sour sauce, resulting in crispy exterior and tender interior with nutty aroma.
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  Boston Lobster Mapo Tofu

  Boston lobster mapo tofu is a fusion dish featuring Boston lobster and tofu. Tofu cubes are boiled, then stir-fried with sautéed lobster meat and seasoned with a sauce made from doubanjiang, Sichuan peppercorns, garlic, and ginger. Finished with a thickening slurry.
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  Macao Secret-Style Roast Pork Ribs

  Pork ribs marinated in a special sauce and roasted to perfection, featuring a crispy exterior and tender, juicy interior.
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  Bamboo Mushroom Chicken Soup

  A nourishing soup made with old hen, bamboo fungus, and goji berries, simmered slowly for a rich, savory flavor.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Steamed Scallops with Garlic and Vermicelli

  Fresh scallops steamed with garlic and vermicelli, resulting in a savory and tender dish.
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  Sweet Rice Balls in Fermented Glutinous Rice Water

  Sweet glutinous rice balls cooked in fermented rice wine, a traditional dessert made by shaping glutinous rice flour into small balls, then simmering them in rice wine with sugar, sometimes enhanced with goji berries or red dates.
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  Sauce-Braised Pork Kidney

  A Sichuan dish featuring stir-fried pork kidneys with vegetables and a savory sauce, known for its rich flavor and slight spiciness.
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  Premium Maoxuewang

  Golden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.
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  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

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