Tang Hui (China CITIC Tower Branch)
Cantonese cuisine · ⭐ 4.9
Units 410 & 511, CITIC Square, 1168 Nanjing West Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at Units 410 & 511, CITIC Square, 1168 Nanjing West Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Ice-Blanched Fresh Squid from Chaozhou, Dancong Milk Jelly, Red Pearl Pepper Milk Duck.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Cantonese cuisine
- Rating: 4.9
- Address: Units 410 & 511, CITIC Square, 1168 Nanjing West Road
- Popular dishes: Ice-Blanched Fresh Squid from Chaozhou, Dancong Milk Jelly, Red Pearl Pepper Milk Duck, Red Date Mud Steamed Cake, Cantonese Clay Pot Goose Blood
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Dishes
Ice-Blanched Fresh Squid from ChaozhouFresh squid from Chaozhou is briefly blanched in ice water to retain its tender texture and natural flavor, served simply or with a light sauce.
Dancong Milk JellyA dessert made by blending Dancong tea infusion with milk and gelatin, resulting in a smooth, subtly fragrant treat.
Red Pearl Pepper Milk DuckRed Pearl Pepper Milk Duck is a dish made with duck meat, red pearl pepper, and milk. It features the numbing aroma of red pearl pepper combined with the rich flavor of milk.- Red Date Mud Steamed CakeA traditional Chinese steamed cake made with glutinous rice flour and sweet red date paste, symbolizing victory and good fortune.
Cantonese Clay Pot Goose BloodA Cantonese specialty featuring fresh goose blood simmered in a clay pot with pork bone broth, ginger, and scallions for a rich, smooth flavor.
Rose Black Tea Custard TartA sweet tart featuring a delicate blend of black tea and rose flavor, filled with creamy custard and baked in a flaky pastry shell.
Caramelized Black Barbecue PorkA succulent pork dish marinated and glazed with a rich caramel sauce, then slow-roasted to perfection.
Old Ginger Braised SquabA Cantonese dish featuring young squab pigeon slow-cooked with old ginger, garlic, and scallions, resulting in tender meat infused with aromatic ginger flavor.
Crab Paste with HairtailA Chinese dish made with fresh hairtail fish and crab paste, known for its delicate texture and rich flavor.
Crab Roe Stewed Tofu FishCrab roe stewed tofu fish is a dish made with tofu, fish meat, and crab roe, cooked by stewing. It has a tender texture and rich flavor.
Stir-fried Fresh Abalone with Young Pigeon MeatFresh abalone and young pigeon meat stir-fried together, tender and flavorful with a rich aroma from garlic, ginger, and scallions.
Chicken Oil Steamed Leaf Crab with Chen Village Rice FlourSteamed leaf crab with chicken oil and Chen Village rice flour, a delicately flavored dish combining the richness of chicken oil and the soft texture of steamed crab.