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Haigang Oriental Hotel · Junyu Xuan Chinese Restaurant

江浙菜 · ⭐ 3.8

Haigang Dongfang Hotel, No. 448 Changjiang Road

Dishes

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  Kung Fu Sea Bass

  Kung Fu sea bass is made with fresh sea bass, seasoned with ginger threads, green onions, garlic slices, and cooked by steaming or braising. The fish is marinated first, then steamed at high heat to keep it tender, finally drizzled with hot oil to enhance aroma and paired with sauce for rich flavor.
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  Junyu Shrimp Dumplings

  A premium dim sum featuring fresh shrimp and pork wrapped in translucent dough, steamed to perfection for a delicate, savory bite.
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  Brand Farmhouse Egg Tart

  A classic Chinese pastry made with fresh farm eggs, milk, and sugar, baked in a flaky crust for a sweet and creamy treat.
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  Signature Creamy Cod Cutlet

  Fresh cod fillet coated in creamy seasoning and pan-fried to golden crispness, offering a tender, richly flavored bite.
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  Braised Beef Ribs

  Braised beef ribs made with slow-cooked tender meat and rich broth, using ginger, scallions, and spices.
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  Goji Berry and Osmanthus Cake

  A traditional Chinese dessert made from glutinous rice flour, goji berries, and osmanthus flowers, offering a soft, sweet taste with floral aroma.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Clam and Noodles Stir-fry

  Clam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
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  Spicy Sauce Chili Fish Head

  A flavorful dish featuring a large fish head simmered in a spicy chili sauce, combining tender fish with aromatic spices.
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  Special Fish Roe Porridge

  A delicately prepared porridge made from finely minced fish meat and rice, simmered slowly to achieve a smooth, rich texture.
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  Old Beijing Crispy Meat

  Old Beijing crispy meat is a traditional Beijing dish made from pork tenderloin, sliced into strips and coated with starch and egg mixture, then deep-fried until golden and crunchy. A touch of scallion and ginger is added during cooking for flavor. The result is a crispy exterior with a tender, juicy interior.
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  Blueberry Foie Gras

  Blueberry liver pâté is a fusion dish featuring foie gras and blueberries. The foie gras is marinated and pan-seared to perfection, while blueberries are used in the sauce or as garnish. Served with toasted bread or dessert base, it highlights the richness of foie gras and the freshness of blueberries.
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  Shrimp Soup with Tofu and Boston Lobster

  Fresh Boston lobster is simmered in shrimp broth with soft tofu. The clear soup has a delicate, savory flavor, with tender lobster meat and tofu that absorbs the rich broth.
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  Breeze Bay Soft-Shell Crab

  A Cantonese dish featuring fresh soft-shell crab stir-fried with garlic, chili, and breadcrumbs, delivering a crispy texture and rich flavor.
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  Chives Pan-Fried Dumplings

  Chives pan-fried dumplings are made with fresh chives and pork filling, pan-fried until golden and crispy on the bottom, offering a savory and satisfying bite.
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  Flavor Glacier Eggplant

  Flavor Glacier Eggplant features crispy fried eggplant with a tangy and sweet sauce, offering a unique taste experience.
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  Scallion Pancake

  A traditional Chinese flatbread made with flour and scallions, pan-fried until golden and crispy, with a savory, aromatic flavor.
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  Crispy Hairtail Fish

  A dish made by marinating fresh hairtail fish, coating it in batter, and deep-frying until crispy. The fish is tender inside with a fragrant, crunchy exterior.
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  Black Truffle Sticky Rice with Lobster

  A gourmet dish featuring fresh lobster meat stir-fried with sticky rice and black truffle, delivering a rich, aromatic flavor.

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