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Hehaijia · Fotiaoqiang

Cantonese cuisine · ⭐ 4.8

Ritan Hotel, No. 1 Ritan Road, 3rd Floor

Dishes

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  Shanghai Smoked Fish

  Shanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
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  Pineapple Pork

  A classic Cantonese dish featuring crispy fried pork chunks stir-fried with pineapple in a sweet and sour sauce.
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  Braised Zhoushan Yellow Croaker

  Home-style Zhoushan yellow croaker is made with fresh fish, ginger slices, green onions, cooking wine, and simmered slowly with soy sauce, sugar, and water until tender and flavorful.
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  Millet Sea Cucumber

  Xiaomi Liao Shen is a dish featuring Liao sea cucumber and millet as main ingredients. The sea cucumber must be soaked beforehand, then cooked with washed millet to allow the millet to absorb the umami flavor, creating a unique texture.
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  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
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  Sea Urchin Old-Fire Tofu

  Sea urchin slow-cooked tofu is a dish featuring soft tofu and fresh sea urchin. The tofu is gently simmered to achieve a silky texture, while the sea urchin adds a rich oceanic flavor, creating a unique taste experience.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Stir-fried Bullfrog with Perilla

  Stir-fried frog with perilla leaves is a dish featuring frog meat marinated and quickly stir-fried with perilla leaves, garlic, and ginger. High heat locks in juices, preserving the frog's tenderness and perilla's aroma.
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  Braised Buddha Jumps Over the Wall

  Braised Buddha Jumps Over the Wall is a stewed dish featuring珍贵 ingredients like abalone, sea cucumber, shark fin, scallop, fish maw, chicken, ham, and pig trotters, layered in a clay pot with broth and seasonings, slowly cooked for hours to blend flavors.
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  Crispy Beef with Black Vinegar Caviar Sauce

  Crispy beef with black vinegar caviar sauce is a dish made with beef, crispy on the outside and tender inside, paired with black vinegar caviar sauce. Main ingredients include beef, black vinegar, and caviar, prepared by pan-frying.
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  Steamed Small Yellow Croaker with Soy Bean Paste

  Freshly cleaned small yellow croaker is marinated with soy bean paste, ginger slices, and green onion segments, then steamed until tender. The savory soy bean paste infuses the fish while preserving its delicate flavor.
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  Fotiaoqiang (Fujian-style)

  Fujian-style Buddha Jumps Over the Wall is a traditional Fujian dish featuring abalone, sea cucumber, shark fin, fish maw, scallop, pig trotters, chicken, duck, ham, and dried shellfish. Layered in a clay pot with broth and seasonings, it's slow-steamed for hours to blend flavors.
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  Truffle Buddha's Delight

  Black truffle Buddha's delight is a premium stew featuring abalone, sea cucumber, shark fin, fish maw, scallop, chicken, pork, and ham, slow-cooked in rich broth and finished with black truffle slices for enhanced aroma.

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