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Shang Rong Fu · Jiang-Zhe Fusion Cuisine (Pudong Binjiang Sheraton Store)

江浙菜 · ⭐ 4.8

2nd Floor, Pudong Binjiang Sheraton Hotel, No. 2288 Pudong Avenue

Dishes

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  Italian Balsamic Glazed Black Pork Belly

  A succulent pork belly dish marinated and glazed with Italian balsamic vinegar, offering a rich, tangy-sweet flavor profile.
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  Signature Crispy Chicken

  Signature crispy-skinned chicken made from whole chicken, marinated and deep-fried until the skin is golden and crunchy while the meat stays tender.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Huaiyang Braised Tofu Noodles

  Huaiyang diced tofu threads is a Huaiyang dish made from tofu. Thinly sliced tofu is soaked, blanched to remove odor, then simmered with ham, chicken breast, and shrimp in broth. Seasoned lightly with salt and MSG. The tofu is tender and the soup is delicious.
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  Stir-Fried Three-Shrimp with Hand-Deveined Shrimp

  Fresh hand-deveined shrimp is stir-fried with green peas and carrots, resulting in a tender and subtly sweet dish.
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  Spicy Stir-Fried Beef with Hunan Flavor

  Spicy stir-fried beef with Hunan flavor, made with fresh beef and aromatic spices like chili, garlic, and ginger.
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  Special Traditional Yogurt

  Special Traditional Yogurt is made primarily from high-quality fresh milk. After pasteurization, specific lactic acid bacteria strains (such as Lactobacillus bulgaricus and Streptococcus thermophilus) are added for fermentation. During production, the milk undergoes slow, prolonged fermentation in a constant temperature environment, resulting in a thick, smooth, and uniformly textured curd. The finished product is milky white with a smooth surface, offering a rich, dense mouthfeel, natural mild acidity, and a pronounced creamy aroma. It is typically stored chilled in ceramic pots or glass cups, with no additional additives.
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  Braised Young Pigeon

  Braised young pigeon with a rich red sauce, made from fresh squab, scallions, ginger, garlic, soy sauce, sugar, and cooking wine, resulting in a glossy finish and tender meat.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Chrysanthemum Brain White Jade Lion's Head

  A creative Jiangnan-style dish combining fresh chrysanthemum brain with pork filling, shaped into lion heads and pan-fried until golden, offering a tender, fragrant bite.
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  Steamed Yellow Croaker with Pickled Mustard Greens

  Cabbage steamed yellow croaker is a dish made with fresh yellow croaker and pickled mustard greens. The fish is cleaned, scored, mixed with chopped cabbage, seasoned with ginger and cooking wine, then steamed.
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  Steamed Snakehead Fish with Green Sichuan Pepper

  Steamed snakehead fish seasoned with green Sichuan pepper, offering a fresh and numbing flavor.
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  Stewed Crab with Chicken Oil and Bean Sauce

  Fresh crab steamed with chicken oil and bean sauce, resulting in tender meat and rich aroma.

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