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Huang Tai Tai · Xiuhai Community Canteen

小吃快餐 · ⭐ 4.0

No. 6717, Shangnan Road, Pudong New Area

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Stir-fried Yardlong Beans with Potato Sticks

  Stir-fried Yardlong Beans with Potato Sticks is a Chinese home-style dish made with yardlong beans and potatoes. The yardlong beans are crisp, and the potato sticks are crispy, offering a rich texture.
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  Preserved Mustard Greens with Pork Belly

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
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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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  Seafood Grand Master

  Seafood Grand is a dish that combines various types of seafood. The main ingredients include fresh shrimp, crab, shellfish, and more, carefully selected and processed to preserve their natural flavors. The cooking method typically involves simmering the seafood with spices and seasonings to highlight the freshness and texture of the seafood. The entire dish is colorful, with the tender seafood blending harmoniously with the aromatic seasonings, making it incredibly appetizing.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Sauced Fish Slices

  Stir-fried fish slices are made primarily with fish slices and seasoned with fermented rice wine brine and other condiments. After marinating, the fish slices are cooked with the brine and other seasonings, resulting in a tender texture and rich fermented aroma.
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  菜饭

  菜饭是将米饭与蔬菜、肉类等食材混合炒制而成的主食类菜肴，常见食材包括米饭、青菜、胡萝卜、鸡蛋、火腿或腊肉等，制作时先将食材切好，再与米饭一同翻炒，使味道融合。
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

Reviews

• scraggly_coconut
  Found this place through some random app recommendation, and it's actually pretty close to my house, so after lunch we wandered over to the lotus pond park behind it — honestly a perfect way to kill an afternoon on a weekend. It's apparently a government office-cum-restaurant from Zhangqiu, so I figured the food would be legit and authentic. The vibe is pretty businessy/formal, would totally work for a wedding banquet or big family thing, and the staff were super attentive and friendly. The millet sea cucumber was a really classic seafood restaurant style dish — super fresh and done right, definitely recommend. Paper skin bao and the pork sauce with green bean buns were kinda just okay overall, nothing super exciting, but you can tell the ingredients are good. The stir-fried mixed veggie Shandong-style dish was great — really solid northern-style veggie plate, liked it a lot. Zhangqiu scallion with sauce — I only knew Zhangqiu for their iron wok stuff before, so this was a new one for me. Tried a few bites and yeah the scallions were way thicker, fresher, sweeter than normal ones. But honestly for someone like me who's pretty sensitive to flavor, it still packed a bit too much heat lol. The "blooming" steamed buns (apparently they put donkey-hide gelatin in them??) were shockingly good — sweet, fragrant, and I don't even normally like mantou but I was totally sold on these, recommend. Jellyfish and shredded cabbage — ingredients were fresh and it took me right back to my grandma making the same dish for Chinese New Year when I was little. Super nostalgic. Braised pork ribs — the meat was falling off the bone, and the seasoning had that heavy, rich northern flavor I love. As a self-proclaimed northern carnivore this was right up my alley. Definitely gonna come back with my parents next time.