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Ji Jia Cai · Wenzhou Rice Stall (Shanghai First Store)

江浙菜 · ⭐ 4.2

Mingchu Benbang Restaurant (Runan Street Branch), Wuliqiao Subdistrict, Huangpu District

Dishes

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  Artisan Fish Cake

  Crafted from fresh fish meat, mixed with egg white and starch, then shaped by hand and gently cooked to achieve a tender, chewy texture with rich seafood flavor.
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  Thick Cut Eel

  A dish featuring thick-cut eel, marinated and grilled to perfection with a savory glaze.
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  Seafood Stir-Fried Rice Noodles

  A dish of stir-fried rice noodles with seafood such as shrimp, squid, and clams, known for its fresh and savory flavor.
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  Steamed Yellow Croaker with Savory Flavor

  Fresh yellow croaker steamed with ginger and scallions, resulting in tender meat and a savory taste.
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  Wenzhou Noodles with Sauce

  Wenzhou mixed noodles are cold noodles made with boiled noodles, vegetables like cucumber, carrot, and bean sprouts, and a special sauce. The sauce is typically made from soy sauce, sesame oil, vinegar, garlic, and chili oil, offering a refreshing and unique flavor.
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  Ou-style Fried Noodles

  Ou-style fried noodles is a traditional snack from Wenzhou, Zhejiang. Main ingredients include rice noodles, eggs, meat threads, and vegetables. The noodles are pre-cooked and then quickly stir-fried with the ingredients, seasoned mainly with soy sauce, salt, and pepper.
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  Braised Yellow Beef in Clay Pot

  Braised yellow beef with vegetables in a clay pot, tender and flavorful.
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  Glutinous Rice with Bamboo Shoot Tips

  Glutinous Rice with Bamboo Shoot Tips is a Chinese dish made primarily from glutinous rice and fresh bamboo shoot tips. The main method involves soaking the glutinous rice in advance and cutting the bamboo shoot tips into small sections or thin slices. The rice is first steamed until partially cooked, then stir-fried or mixed with blanched bamboo shoot tips, seasoned with appropriate condiments (such as salt, soy sauce, etc.), and finally steamed until the rice is fully cooked and sticky. The finished dish features soft, sticky glutinous rice and crisp, tender bamboo shoot tips with a clear layered texture.
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  Stir-fried Kidney with Fried Dough Stick

  A traditional Chinese dish featuring tender pork kidneys stir-fried with crispy fried dough sticks, seasoned for a savory taste.
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  Taro and Baby Bok Choy Stir-fry

  A simple stir-fry dish made with taro and baby bok choy, featuring a soft, slightly sweet taste and tender greens.
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  Crab Bone Sauce Stir-Fried Rice Noodles

  A savory dish made by stir-frying rice noodles with crab bone sauce, vegetables, and aromatics for a rich, umami flavor.
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  Snow菜 Chicken Soup

  A savory soup made with chicken and pickled mustard greens, simmered slowly to create a rich, flavorful broth.
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  Pomfret with Water Fish

  This dish features fresh pomfret and tender water fish (also known as tofu fish) as the main ingredients. The pomfret is typically scaled, gutted, and cut into pieces, while the water fish is cleaned and sectioned. Both ingredients can be steamed or braised separately before being plated together. Steaming preserves the natural sweetness of the fish, while braising enhances its flavor. The final dish presents a clear contrast in color, with the pomfret offering firm texture and the water fish a smooth, delicate mouthfeel, highlighting the essence of seafood.
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  Steamed Spanish Mackerel with Rice Cake

  A dish of steamed Spanish mackerel and water sprat with rice cake, featuring tender fish and flavorful, soft rice cake absorbing the savory broth.

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