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Zuihuihuang (Xuhui Riverside Donghang Store)

Cantonese cuisine · ⭐ 4.7

No. 277 Longlan Road, Building 2, 2nd Floor, Units 2205–2209

Dishes

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  Ancient Method Smoked Cod

  Fresh cod smoked using traditional wood-fired method, resulting in tender, flavorful meat with a subtle smoky aroma.
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  Ancient-Style Steamed Deep-Sea Yellow Croaker

  Fresh deep-sea yellow croaker steamed with ginger, scallions, and seasonings to preserve its natural flavor and tenderness.
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  Curry Lobster with French Bread Sticks

  Fresh lobster cooked in a rich curry sauce, served with crispy French bread sticks for dipping.
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  Slow-Cooked Beef

  A Chinese dish featuring beef slowly simmered over low heat with aromatics, resulting in tender meat and rich flavor.
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  Crystal Shrimp

  Crystal Shrimp is a dish made with fresh shrimp marinated in egg white, starch, and a little salt, then gently fried in warm oil. The shrimp are translucent like crystal, tender, and refreshingly delicate.
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  Jellyfish Skin with Jiaodong Cabbage

  Jellyfish skin with Jiaodong cabbage is a cold dish made mainly with jellyfish skin and Jiaodong cabbage, mixed simply. It has a crisp texture and a fresh taste.
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  Sea Bass

  Sea bass is a dish made primarily with fresh sea bass. To prepare it, first clean the fish thoroughly, then marinate it with appropriate seasonings. Next, cook the fish using steaming, braising, or pan-frying methods until the flesh is fully cooked and reveals a delicious flavor.
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  Huainan Bangu Mountain Tofu

  Huainan Bangu Mountain Tofu is a traditional dish from Huainan, Anhui, made from local soybeans and water from the Bangu Mountain. The tofu is smooth and delicate, typically steamed or stewed with ginger, scallions, and garlic to highlight its natural flavor.
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  Wenzhou Fish Cake

  Wenzhou fish cakes are made from fresh fish meat mixed with starch, egg white, salt, and other辅料, then shaped by hand or mold and steamed. The process emphasizes the fineness and elasticity of the fish meat, resulting in a white or slightly yellow product that is soft, tender, and elastic.
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  White-Cut Wild Chicken

  A Cantonese cold dish made by poaching wild chicken in water, then chilling and slicing it for a tender, flavorful experience.
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  Boiled Large Shrimp

  Steamed shrimp is a dish primarily made with fresh shrimp, prepared simply. Clean the fresh shrimp, then boil them in hot water until the shrimp turn red and curl. Serve with a light dipping sauce made from minced ginger and garlic, soy sauce, and sesame oil.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Red Bean Paste

  Red bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
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  Rosemary Roasted Mandarin Fish

  Mandarin fish marinated and roasted with rosemary, resulting in tender, aromatic flesh.
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  Golden Garlic Snowflake Beef Cubes

  Stir-fried beef cubes with golden garlic, using premium Wagyu beef cut into small pieces and marinated, then cooked with fried garlic to absorb its aroma and achieve a tender texture.
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  Fried Noodles with Seasonal Greens

  Fried noodles with seasonal greens is a dish made by combining fried noodles with fresh seasonal leafy vegetables. The main ingredients are noodles and various tender leafy vegetables, offering a crispy and refreshing taste.
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  Pan-Fried Lotus Root Cakes

  Pan-fried lotus root cakes are made from lotus root, pork filling, and seasonings like scallions and ginger. The lotus root is sliced or minced, mixed with meat and spices, shaped into patties, then pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Pan-fried Goose Liver Sauce Lotus Root Cakes

  Pan-fried lotus root cakes filled with goose liver sauce, crispy on the outside and tender within, offering a rich blend of flavors.

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