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Hushang Xianshi · Shanghai-style Home-style Cuisine (Guangzhou First Store)

江浙菜 · ⭐ 4.0

Tianhe Ring Plaza, No. B213a–B214b, Tianhe Road

Dishes

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  Stewed Large Yellow Croaker with Handmade Rice Noodles

  Fresh large yellow croaker stewed with handmade rice noodles, resulting in tender fish and chewy, sauce-absorbing noodles.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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  Stir-fried Oil Clams with Pork Liver

  A stir-fry dish featuring fresh oil clams and pork liver, seasoned with aromatics like ginger, garlic, and chili for a savory, umami-rich flavor.
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  Hot-Steamed Tripe

  A Sichuan dish made with pig kidneys stir-fried quickly in hot oil with vegetables, known for its spicy and aromatic flavor.
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  Stir-fried Mantis Shrimp with Ningbo Rice Cakes

  This is a stir-fried dish featuring fresh mantis shrimp and Ningbo rice cakes as the main ingredients. The mantis shrimp are cleaned, and the rice cakes are sliced or cut into strips. After heating oil in a wok, aromatics like scallions, ginger, and garlic are stir-fried until fragrant. The mantis shrimp are added and quickly stir-fried until they change color, followed by the rice cakes. A small amount of cooking wine, soy sauce, and salt are added for basic seasoning, along with a little water or broth to braise briefly, allowing the rice cakes to absorb the flavors and become soft and chewy while the shrimp cooks through. The dish is finished by reducing the sauce and then plated.
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  Braised Young Pigeon with Lemongrass in Clay Pot

  A delicately prepared dish featuring young pigeon slow-cooked in a clay pot with lemongrass and aromatic spices, resulting in tender meat infused with fragrant herbal notes.
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  Bamboo Shoots Stir-fried with Dongshan Squid

  Fresh bamboo shoots from Liangtang stir-fried with tender squid from Dongshan, creating a savory and aromatic dish typical of Jiangnan cuisine.
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  Shanghai-style Eel with Hot Oil

  A classic Shanghai dish featuring tender eel stir-fried with garlic, ginger, and scallions, finished with a sizzle of hot oil for aroma and flavor.
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  Crab Roe Steamed Bun

  Steamed pork and crab roe dumplings are a traditional snack made by wrapping a mixture of minced pork and crab roe in thin dough made from flour, then steaming them. To prepare, the pork is minced and mixed with crab roe, seasoned to taste, then wrapped in dough, pleated, and steamed until cooked.
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  Lime Stir-Fried Shrimp

  Lime oil-blasted shrimp is a dish made with fresh shrimp as the main ingredient, combined with lime and spices. The shrimp meat is quickly fried at high temperature, resulting in a crispy exterior and tender interior. It is then drizzled with lime juice, adding a refreshing sour aroma that enriches the overall flavor profile of the dish.
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  黑松露小笼包

  黑松露小笼包以猪肉馅为主料，加入新鲜黑松露切片或黑松露酱调味，包裹在薄皮中，通过蒸制方式制作而成。面皮柔软，馅料鲜香，黑松露的浓郁香气与肉馅融合。
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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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  Black Garlic Abalone Soup

  A rich soup made with fresh abalone and fermented black garlic, slow-cooked to perfection for a savory, aromatic dish.

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