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Jing Pu Hui · Modern Cantonese Cuisine (Longhu Hongqiao Sky Street Store)

Cantonese cuisine · ⭐ 4.7

6F, A Building, Longhu Hongqiao Tianjie, No. 869 Shenchang Road

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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  Vegetarian Pan-Fried Dumplings

  A vegetarian dumpling with a crispy bottom and tender filling, made by pan-frying vegetable-based ingredients like mushrooms, cabbage, and tofu.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Hand-Deboned Meat Pie Steamed Soft-Shell Crab

  Fresh soft-shell crab is hand-deboned and mixed with minced pork to form a meat pie, then steamed. The dish features rich, savory flavor with tender crab meat and soft, slightly sweet filling.
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  Signature Abalone Soup

  A premium soup made with fresh abalone, slow-cooked with pork bones and chicken for a rich, savory flavor.
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  Signature Sauce Baked Shrimp

  Signature Sauce Baked Shrimp is a dish made with fresh shrimp and a special sauce, baked to perfection. The shrimp is tender and the sauce is rich and flavorful.
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  Signature Smoked Fish

  A classic Chinese dish made with carp or grass carp, marinated, deep-fried, and glazed with a sweet and sour sauce for a crispy exterior and tender interior.
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  Slow-Cooked Snowflake Beef

  Slow-cooked beef with snowflake texture, seasoned with scallions, ginger, garlic, soy sauce, and cooking wine for tender, flavorful meat and rich broth.
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  Simmered Beef with Low Heat

  Simmered beef with low heat, made with small beef and seasonings such as soy sauce and cooking wine. The meat is tender and flavorful, with a bright red color.
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  Jingpu Hui Shrimp Dumplings

  Fresh shrimp and pork fat wrapped in translucent dumpling skins, steamed to perfection for a delicate, savory bite.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Braised Chicken with Boneless Chicken and Abalone in Clay Pot

  A refined Cantonese dish featuring boneless chicken pieces and fresh abalone, slow-braised in a clay pot for rich flavor and tender texture.
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  Scallion Oil Drizzled Snail Slices

  A dish of fresh snail slices topped with hot scallion oil, seasoned with ginger and garlic, offering a delicate and aromatic flavor.
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  Scallion and Garlic Beef Cubes

  A dish of tender beef cubes stir-fried with scallions and garlic, known for its savory flavor and aromatic taste.
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  Empress Yang's Milk Delight

  Empress Yangzhi Gantian is a dessert made primarily with mango, sago, coconut milk, and pomelo. Blend mango into puree, mix with coconut milk, add cooked sago and pomelo flesh, stir well, then chill before serving.
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  Vinegar Dressing Celery

  A refreshing cold dish made with fresh celery dressed in vinegar, garlic, salt, and a touch of sugar for a crisp and tangy flavor.
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  Black Gold Custard Bun

  Black gold flowing sand bun is a dessert with a black glutinous rice skin wrapped around a咸蛋黄流沙馅, made by mixing glutinous rice flour and cocoa powder for the outer skin, and a filling of cooked salted egg yolk, butter, and sugar, steamed to perfection.

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