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Haopujian · Elegant Banquet

特色菜 · ⭐ 4.7

No. 1088 Songtao Street, Xietang Old Street Area, Building 33

Dishes

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  Tom Yum Krab Fried Sea Cucumber

  A fusion dish featuring crispy fried sea cucumber in a tangy Thai-style Tom Yum broth, combining spicy and sour flavors with seafood richness.
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  Salted Lemon Stewed Water Duck

  Water duck is slow-cooked with salted lemon, ginger, and water. The soup is clear and fragrant, with a savory-sweet taste and a distinctive salty-sour flavor.
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  Home-style Braised Taizhou Small Seafood

  Fresh small seafood from Taizhou, such as shrimp, crab, and shellfish, slowly braised with ginger, scallions, and cooking wine for a tender, fresh, and authentic flavor.
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  Coconut King Bamboo Fungus Black Chicken Soup

  This soup is made by slow-cooking black chicken with coconut king and bamboo fungus. It has a clear broth and rich, refreshing flavor, known for its nourishing and health-boosting properties.
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  Stir-fried River Shrimp

  Oil-burst river shrimp is a dish primarily made with river shrimp as the main ingredient. First, clean the river shrimp and drain off the water. Then, heat a wok with cold oil; once the oil temperature rises, quickly stir-fry the river shrimp until they change color. Finally, add minced scallions, ginger, garlic, cooking wine, soy sauce, and other seasonings, stir well, and serve.
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  Oil and Vinegar Yunnan Milk Cucumber

  Sliced Yunnan milk cucumber marinated in oil and vinegar dressing. Main ingredients are Yunnan milk cucumber and oil-vinegar sauce, prepared by marinating. Crisp texture with refreshing sour aroma.
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  Oil Vinegar Dressing Stone斛 Flower

  A refreshing dish made with fresh stone斛 flowers dressed in a blend of olive oil, vinegar, and honey, highlighting the flower's delicate aroma and crisp texture.
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  Oil and Vinegar Purple Cabbage

  A refreshing cold dish made with purple cabbage tossed in a dressing of olive oil, vinegar, garlic, and a touch of sugar. Crisp and tangy, it's perfect as a side or light meal.
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  Sea-caught Yellow Croaker

  Freshly caught yellow croaker, steamed or braised to preserve its tender texture and natural flavor, enhanced with ginger, scallions, and light seasoning.
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  Chaolou Lion-Head Goose Platter

  The Chaolou Lion-Head Goose Platter features premium lion-head goose, carefully braised using traditional methods. Tender meat with rich aroma, served in a platter with goose head, legs, and wings, paired with a special braising sauce for deep savory flavor.
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  Hao Pu Mother Oil Duck

  A traditional dish made with duck meat slow-cooked in a rich, savory mother sauce, resulting in tender, flavorful meat with a glossy finish.
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  Stir-fried Fresh Abalone Salad

  A cold dish made with fresh abalone quickly stir-fried in hot oil and mixed with seasonings like garlic, ginger, and scallions for a savory, aromatic flavor.
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  Red Wine Goose Liver

  A luxurious dish featuring tender goose liver slow-cooked in red wine, offering a rich and velvety flavor.
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  Crab Butter Baked Rice

  A dish made with crab butter and rice, baked to perfection for a rich, savory flavor.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Huaiao Steamed Drunken No.1 Large Shrimp

  Large shrimp marinated with rice wine, ginger, and scallions, then steamed to perfection—tender, flavorful, with a rich wine aroma and savory-sweet finish.
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  Moutai Rose Salt Roasted Fresh Abalone

  Fresh abalone marinated in Moutai and rose salt, then slowly roasted to perfection, offering a delicate balance of umami and floral notes.
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  Moutai Rose Salt Grilled Wagyu Beef

  Premium wagyu beef marinated in Moutai and rose salt, then slowly grilled to tender perfection with a rich, aromatic flavor.
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  Sichuan Pepper Boiled Australian Wagyu Beef

  Made with Australian wagyu beef, simmered with Sichuan pepper and other spices, featuring a spicy, numbing, and aromatic broth with tender, flavorful beef.

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