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Qi Kai Cha Fang · Cantonese Fusion Cuisine

Cantonese cuisine · ⭐ 4.8

No. 199 Jinyu Road, Jinqiao Town, Pudong (Qikaifang Cultural and Creative Industry Park)

Dishes

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  Long-legged Crab in Heaven and Earth Style

  Fresh long-legged crab is stir-fried with ginger, scallion, and garlic, then simmered in a savory sauce of yellow wine and soy sauce, resulting in tender meat and rich flavor.
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  Peach Gum Sweet Potato Dessert

  A sweet dessert made with peach gum and sweet potato, simmered until tender and lightly sweetened with rock sugar.
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  Scallop and Cucumber Salad

  A refreshing salad made with scallops and cucumber, tossed in a light dressing for a delicate, savory flavor.
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  Original Juice Shrimp with Baby Bok Choy

  Fresh large shrimp and tender baby bok choy are simmered together with shrimp broth and clear stock. The shrimp is tender and chewy, while the baby bok choy absorbs the rich sauce, offering a sweet and refreshing taste.
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  Taizhou Rural Salt-brined Tofu

  A traditional tofu dish from Taizhou, made with natural brine to set the curds, resulting in a smooth and savory texture, often served with pickled vegetables or chili oil.
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  Shrimp Simmered with Baby Bok Choy

  Fresh shrimp and tender baby bok choy are gently simmered in clear broth, highlighting their natural flavors with a light, fresh taste. Main ingredients include fresh shrimp and young bok choy, cooked by blanching followed by slow stewing to preserve their original essence.
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  Apricot Juice Stewed Sea Cucumber with Ice Flower

  A nourishing dessert made by slow-cooking sea cucumber in apricot juice and ice flower syrup, resulting in a smooth, delicate texture.
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  Salted Pepper Prawn

  Fresh large prawns are deep-fried and stir-fried with salt, pepper, and aromatics for a crispy, savory dish.
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  Clear Soup with Matsutake Mushrooms

  Clear soup with matsutake mushrooms, chicken, and broth, made by simmering. The soup is clear and flavorful, highlighting the unique aroma of matsutake mushrooms.
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  Flame-Baked Beef Short Ribs

  Flame-baked beef short ribs feature tender meat with a crispy crust, seasoned and cooked over high heat for rich flavor.
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  Coiled Dragon Eastern Star Perch

  A Cantonese delicacy featuring whole eastern star perch steamed with ginger and scallions, shaped like a coiled dragon for symbolic elegance.
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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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  Asparagus Stir-fried with Scallops

  A dish made by quickly stir-frying fresh asparagus and scallops with garlic, resulting in a crisp and savory flavor.
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  Scallion Oil Noodles

  Scallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
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  Dried Shrimp with Taitou Old Tofu

  Shrimp dried with old tofu is a dish featuring shrimp and aged tofu. The tofu is sliced, pan-fried until golden, then stir-fried with shrimp and seasonings to absorb the savory flavor.
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  Chicken Broth Salted Pork with Taizhou Bamboo Shoot Skin

  Made with Taizhou bamboo shoot skin, salted pork, and chicken broth. The tender bamboo shoots are paired with savory pork and a rich, savory broth, delivering a balanced flavor of umami and subtle sweetness.
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  Chicken Oil and Dahongpao Tea Steamed Yellow Croaker Fillet

  Fresh yellow croaker fillet marinated with chicken oil and Dahongpao tea infusion, then steamed. Tender fish meat with rich tea aroma, melting in the mouth, uniquely flavorful.
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  Braised Turtle with Crispy Dough Sticks

  A traditional Chinese dish featuring braised turtle with crispy dough sticks, combining tender meat and crunchy texture in a savory sauce.

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