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Huajian Shi BISTRO10 (Wai Tan Hua Ji Tang Branch)

特色菜 · ⭐ 4.4

Lobby Bar, 7th Floor, Shanghai Waitan Huajian Tang · Yuyuan, No. 386 Renmin Road

Dishes

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  Hell Mapo Tofu

  A spicy Sichuan dish made with soft tofu, minced beef, and chili sauce, known for its intense heat and numbing flavor.
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  Angus Wagyu Beef Cubes

  Tender Angus beef cubes from the tenderloin, marinated with soy sauce, cooking wine, and black pepper, then quickly stir-fried or pan-seared. The dish features fine texture, clear grain, and distinct marbling.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Singapore-style Frog Stew

  A flavorful stew featuring frogs, vegetables, and a special sauce, slow-cooked to perfection.
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  Sizzling Eel丝 with Sauce

  This Shanghai-style eel dish features blanched eel strips stir-fried with ginger, garlic, and scallions, then finished with hot oil to enhance aroma. Skillful control of heat ensures tender, smooth texture.
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  Shanghai-style smoked fish

  Beng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
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  Benshang Braised Crab with Rice Noodles

  Fresh crab and glutinous rice noodles are simmered in a savory sauce made from sweet bean paste and yellow wine, resulting in a richly flavored dish.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Crab Roe Rice Noodles

  Crab roe mixed rice is based on rice, enhanced with crab roe, ham, and mushrooms, steamed or stir-fried to absorb the rich crab flavor, creating a fragrant and flavorful dish.
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  Crab Roe Soup Dumplings

  Steamed soup dumplings filled with fresh crab meat and pork, combined with a special broth. The delicate wrappers are full of filling and rich in soup. During preparation, the crab meat and pork are finely mixed and seasoned appropriately, then wrapped in rolled dough and steamed.
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  Abalone Stir-Fried Pork

  Abalone stir-fried with pork is a Chinese dish primarily made with pork belly and fresh abalone. The pork slices are stir-fried with minced garlic and ginger slices, then abalone slices are added and continued to be stir-fried. Seasonings are added, followed by thickening the sauce and reducing it to a glossy finish. The cooking process emphasizes precise heat control to ensure tender meat and succulent abalone.
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  Fresh Chili Water-Blanched Fish

  A Sichuan dish featuring fresh carp blanched in water with green and red chili peppers, resulting in tender fish and a spicy, aromatic flavor.
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  Black Truffle Shrimp Custard

  A refined Chinese dish featuring tender shrimp and silky egg custard, enhanced with the rich aroma of black truffle.

Reviews

• smooth_ostrich
  Me and my partner found this little spot tucked away in a hutong and honestly the vibe was super cozy — soft lighting, nice decor, just a really chill place to hang out. We ordered the wagyu pizza roll and wow, the crust was crispy, the wagyu was so tender and juicy, and the cheese pull was everything. We also got the truffle maitake mushroom pizza roll, which had this rich, earthy smell and tons of layers of flavor. It was quiet enough that we could just chat, and every now and then you'd catch the faint sounds of the hutong in the background, which honestly made it feel really special. Good drink selection too, paired really well with the food. Definitely coming back.