Hong Dou Shi Fu [Chuang Shi Dian] - Yuan Qi Dian

Dried bean curd (fuzhu) has a chewy texture. This dish is tossed with a spicy sauce, offering a fragrant and numbing flavor, making it an appetizing cold dish.

Peeled tomatoes are marinated in a special honey syrup. Cold, juicy, with a balanced sweet and sour taste, very refreshing and appetizing.

Crispy cucumber is mixed with spicy chili oil and minced garlic. Crispy texture with a hint of spiciness.

A classic Shanghai cold dish. Fermented wheat gluten is steamed until porous like a sponge, absorbing a sweet and savory sauce. Usually served with mushrooms, wood ear mushrooms, or bamboo shoots.

Tender bamboo shoots are braised in heavy oil, soy sauce, and sugar. Bright red in color, savory, sweet, and fragrant, retaining the crispness of the bamboo shoots.

Fresh yam strips are drizzled with a sweet and sour plum sauce. Crispy, smooth, and refreshing.

Bitter melon is braised, reducing its bitterness and absorbing the savory sauce. Soft and with a sweet aftertaste.

Black fungus (wood ear mushroom) has a crispy texture and is served cold with vinegar and seasonings. Sour and appetizing.

Shredded dried tofu is mixed with seasonings. Delicate texture, a refreshing home-style cold dish.

Diced Chinese cabbage slices, crispy in texture, marinated and flavorful, with a unique aroma.

Fiddlehead fern is blanched, cooled, and served cold. It has a slippery, crispy, and tender texture with a unique flavor.

Shredded jellyfish served with crushed cucumber. Crispy texture, usually seasoned with garlic and vinegar.

Fish maw (fish stomach) is rich in collagen and has a chewy texture. Served with a numbing and spicy sauce, it is fragrant and flavorful.

A Zhenjiang specialty. Pork trotters are stewed and then cooled to form a jelly. Rich layers of texture, tender meat, crystal clear skin jelly. Usually served with Zhenjiang vinegar.

Slices of braised beef tripe and tendon, tossed with spicy seasonings. Rich aroma and chewy texture.

Finely shredded tofu is mixed with shredded Jinhua ham. The salty ham enhances the fresh flavor of the tofu.

Chicken cooked and marinated in Shaoxing wine. Crispy skin, tender meat, with a rich wine aroma. A classic cold dish.

Whole crucian carp is deep-fried then slow-cooked with plenty of scallions until the bones are soft and the meat is tender. The flavor is sweet and savory, and even the fish bones are edible.

Eel is deep-fried at high temperature until crispy, then coated in a sweet and sour sauce. Crispy texture and unique flavor.

Made with layers of dried bean curd wrapped around fillings like mushrooms. Steamed then fried or smoked. Shaped like goose meat, it is tender, juicy, and has a bean flavor.

A Shanghai specialty. Crab is stir-fried with Ningbo rice cakes in a rich, dark soy sauce. The rice cakes absorb the crab's flavor, becoming soft and chewy.

Crab is stewed with plenty of vegetables, allowing the crab meat to absorb the sweetness of the vegetables and the savory sauce.

Selected plump crabs. Choose between steaming, vermicelli casserole, or fried garlic preparation methods according to your preference.

Fresh shrimp dishes. Choose from stir-fried, with peas, scrambled eggs, or braised vegetables. Crispy and springy texture.

Minced shrimp is stir-fried with water chestnuts, fried dough sticks, etc., and served wrapped in crisp lettuce leaves. Rich texture, refreshing and not greasy.

A method from Hong Kong's Typhoon Shelter. Fresh shrimp is stir-fried with plenty of fried garlic, fermented black beans, and chili peppers. Fragrant and crispy with a strong flavor.

Shrimp and vermicelli are simmered together in a casserole. The vermicelli absorbs the sweet shrimp broth, becoming smooth and flavorful.

Whole river prawns are deep-fried at high temperature until the shells are crispy and the meat is tender, then tossed with a sweet and savory sauce. A classic dish to pair with drinks.

Combines the crispiness of smoked fish with the flavor of spicy golden soup. The fish is crispy outside and tender inside, with a spicy and appetizing soup.

Fresh fish cooked with dried bamboo shoots. Choose between scallion oil drizzle or steamed with preserved mustard greens (tree seeds). Sweet and fresh flavor.

Tender and springy dragon tiger grouper. Various cooking methods are available.

Whole yellow croaker is deep-fried until crispy outside and tender inside, then coated with a rich sweet and sour sauce. It has a bright red color and is appetizing.

Fresh perch with delicate meat. Choose between scallion oil drizzle or steamed with preserved mustard greens to highlight the fish's original flavor.

Yellow croaker is pan-fried then braised with tofu and garlic. The tofu absorbs the fish essence and garlic flavor, becoming tender and flavorful.

A Sichuan specialty. Fish slices are blanched in a spicy broth, topped with plenty of dried chilies and Sichuan peppercorns, and drizzled with hot oil. Spicy and tender.

A Shanghai specialty. Eel shreds are stir-fried with a rich sauce. Hot oil is poured over it at serving, sizzling audibly. Smooth texture.

Salmon slices are cooked. Rich in oil, with various cooking methods to choose from.

Made with fish meat and egg whites, it has a tender and smooth texture like crab meat, hence the name 'Sai Pang Xie' (Imitating Crab). It is delicious and light.

Sea cucumber has a soft and chewy texture, slow-cooked with plenty of scallions until flavorful, with a rich scallion oil aroma.

Sea cucumber and eggplant are stewed in a claypot. The eggplant is soft and absorbs flavor, contrasting with the texture of the sea cucumber.

Fish chin is fatty and tender, rich in collagen. Braised in a savory sauce, it is rich and flavorful.

Three shredded ingredients (usually fish shreds, bamboo shoot shreds, etc.) are stir-fried with wine lees, having a light wine aroma.

Signature roast duck with crispy skin and tender meat, golden in color. The first way to enjoy it is sliced and wrapped in pancakes. Additional charges apply for second or third courses, where the duck carcass can be prepared into other delicious dishes.

French confit-style duck dish. Extremely tender meat with a rich aroma. Two-course option available, where the duck carcass can be prepared further.

Lamb ribs are deep-fried until crispy, sprinkled with salt and pepper. Crispy outside, tender inside, very fragrant.

Beef brisket is steamed, preserving its original flavor. The meat is tender, and the broth is clear and sweet.

Shredded beef and shredded dried tofu are braised and stir-fried together. Salty and savory, goes well with rice.

Oxtail is braised until tender and flavorful, with a thick sauce. Sticky texture.

Beef slices and large scallions are stir-fried over high heat, with a fragrant aroma. Additional large pancakes for wrapping are available for purchase.

Beef slices are cooked in a spicy broth. Tender texture, with a spicy and stimulating flavor. A classic Sichuan dish.

Pork belly is cut into cubes and slow-braised until the fat melts in your mouth and the lean meat is soft and not dry. Can be served with pancakes.

Cleaned pork intestines are braised until tender and flavorful, with a reddish-brown color and a unique flavor.

Pork ribs are deep-fried until crispy, sprinkled with salt and pepper. Salty and delicious, suitable for pairing with drinks.

Shredded pork and shredded dried tofu are stir-fried in a savory sauce. Homestyle flavor, savory and goes well with rice.

A famous Jiangnan dish. Pork ribs are stewed until tender, with a bright red and thick sauce. Salty with a hint of sweetness.

Pork ribs are cooked with Zhenjiang vinegar, sweet and sour, with tender meat.

Giant pork meatballs, deep-fried then braised. The meat is soft and juicy, usually braised with napa cabbage.

Deep-fried pork pieces coated in a sweet and sour sauce, similar to sweet and sour pork. Crispy outside, tender inside.

Tender shredded chicken is stir-fried with sweet peas. Green in color, refreshing, and sweet.

Diced chicken is stir-fried with dried chilies and peanuts. Spicy and delicious, a classic Sichuan dish.

Fried chicken pieces coated in a slightly spicy, sweet, and sour sauce. Crispy outside, tender inside, with a rich flavor.

Chicken skin is deep-fried until golden and crispy, while the chicken remains tender and juicy. Served with salt and pepper.

Pickled mustard greens and bamboo shoots are dry-fried and stir-fried. Salty, fragrant, crispy, and tender, with a unique flavor. Choose fresh or winter bamboo shoots.

Loofah is sweet and juicy, paired with crispy fried dried scallops, adding umami and texture.

Cabbage is stir-fried with fragrant sakura shrimp. Crispy, fresh, and sweet.

Seasonal vegetables, stir-fried to retain their original flavor. Refreshing and healthy.

Baby cabbage is simmered in a delicious broth. Tender texture, fresh and flavorful soup.

Winter mushrooms and winter bamboo shoots (double winter) are cooked with green vegetables. A traditional vegetarian dish, fresh and crisp.

Amaranth is cooked with preserved egg (golden egg) and salted egg (silver egg). The soup is rich and delicious, with a smooth texture.

Green beans are deep-fried and then stir-fried with minced meat and dried preserved vegetables. Salty and appetizing. Additional large pancakes for pairing are available for purchase.

Napa cabbage is stewed with ginkgo nuts. The flavor is light and healthy, with soft and flavorful cabbage.

Tender tofu cooked with crab roe sauce. Golden in color, rich and delicious, with a smooth and tender texture.

Stinky tofu is stewed in a claypot with mild chili. It absorbs the soup, smelling pungent but tasting delicious.

Stinky tofu is steamed and drizzled with soy sauce and chili oil. Soft texture, retaining its unique fermented aroma.

Tender winter mushrooms are braised with tofu. Elegant flavor, with soft and flavorful tofu.

Pickled mustard greens, dried bean curd (qian zhang), and peas are stir-fried. A classic Jiangsu and Zhejiang home-style dish, refreshing and delicious.

Scrambled eggs are cooked with chives, vermicelli, and other ingredients. Rich egg flavor, fresh and sweet chives, moist texture.

Smooth scrambled eggs with fresh shrimp and black truffle sauce. Unique and luxurious aroma.

Dried bean curd wraps mushrooms, shredded bamboo shoots, and other fillings. Shaped like a yellow sparrow, it is deep-fried then braised, with a rich bean flavor.

Single serving of free-range chicken soup, stewed with fresh bamboo shoots. Clear and sweet broth, tender chicken.

A claypot soup slow-cooked with Shanghai Jinhua ham (huo tong) and a whole free-range chicken. The soup is milky white and rich, with an extremely fresh flavor.

A famous Shanghai soup. 'Yan' refers to salted meat, 'Du' to slow cooking, and 'Xian' to fresh meat. The broth is thick and white, with a savory and fresh blend, served with bamboo shoots and dried bean curd knots.

A rich soup made with pumpkin puree, seafood, and sea cucumber. Golden in color, smooth, and sweet.

Beef brisket and pickled mustard greens are stewed in a claypot. The broth has the sour and savory flavor of pickled mustard greens, appetizing and refreshing.

A soup made with amaranth, seafood, and sea cucumber. It is emerald green, fresh, and has a smooth texture.

A refreshing soup where the sweetness of shredded radish perfectly blends with the umami of clams.

A rich and sour soup with a spicy flavor, containing shredded sea cucumber. Rich in texture, appetizing, and warming.

Oxtail is slow-simmered until the broth is thick and rich in collagen. Rich and mellow flavor.

A large fish head is stewed in a claypot. The soup is white and rich, the fish is tender, usually served with vermicelli or tofu.

Tiger grouper is clear-boiled. The broth is clear, highlighting the natural sweetness and delicate texture of the fish.

A classic Shanghai staple. Bok choy is stir-fried with rice and then simmered in a claypot, with a crispy rice bottom and the freshness of vegetables.

Fluffy fried rice with fresh shrimp. Chewy texture, simple and delicious.

Fried rice with savory minced salmon. Very fragrant.

Fried rice tossed with truffle sauce, exuding a unique and elegant truffle aroma.

Noodles are slow-cooked in chicken broth until soft and flavorful, served with tender chicken and bok choy hearts. Rich broth and soft noodles.

A traditional Shanghai noodle dish, made by braising noodles with fried scallions (scallion oil) and dried shrimp. It has a rich aroma.

Noodle soup served with fresh fish slices and pickled mustard greens. The broth is fresh and slightly sour, appetizing and refreshing.

Light noodle soup with shredded pork and pickled mustard greens. Savory and refreshing flavor.

Shanghai Ningbo rice cakes, soft and chewy. Can be stir-fried with pickled mustard greens or napa cabbage.

Assorted steamed dumplings with colorful appearance and various fillings. Satisfy multiple cravings at once.

Vegetarian steamed dumplings with fillings of chopped bok choy, mushrooms, and vermicelli. Refreshing and not greasy.

Steamed dumplings filled with fresh pork. Thin skin, generous filling, and rich soup.

Steamed dumplings tossed with truffle sauce, exuding a unique and elegant aroma.

Filling includes fresh shrimp and other seafood. Delicious and sweet.

Steamed dumplings with crab roe. Rich and fragrant, with a golden hue.

Layered pancake with abundant scallions, pan-fried until crispy outside and soft inside, with a rich scallion aroma.

Dough is pulled into thin strands, rolled up, and steamed. Can be steamed (soft and fluffy) or fried (crispy outside, soft inside, usually served with condensed milk).

Buns pan-fried until golden and crispy at the bottom, sprinkled with sesame seeds and scallions. Juicy and hot filling.

Siu mai topped with a whole shrimp. The filling is plump and the texture is firm.

Xiaolongbao with thin skin and abundant soup. They look like lanterns when lifted and like chrysanthemums when placed down. Be careful of the hot soup.

Layers of crispy pastry filled with moist shredded radish. Crispy and savory.

Thin pancakes are filled with sweet fillings and pan-fried until golden brown. Choose between delicate red bean paste or rich jujube paste. Crispy outside, sweet inside.

Black skin brushed with gold powder, filled with molten salted egg yolk. The golden filling flows out when torn, with a sweet and salty blend.

Jujubes are pitted and stuffed into glutinous rice dough, then steamed and drizzled with osmanthus syrup. Soft, glutinous, and sweet.

A dessert favored by Soong Mei-ling. Made from rice flour and red beans, steamed until soft and fluffy, with a red bean aroma.

Buns shaped like peaches, usually filled with red bean paste, symbolizing longevity.

Smooth almond tea with stewed white fungus. Nourishes the lungs and beautifies the skin. Can be served hot or cold.

Lotus root is stuffed with glutinous rice, slow-cooked with osmanthus syrup. Soft, glutinous, and sweet, with an osmanthus aroma.

Full portion of Red Bean Rice Cake, suitable for sharing among many.

Sweet fermented rice soup with glutinous rice balls. The broth has a slight aroma of wine and is sweet and sour. The glutinous rice balls are soft and chewy.

A healthy sweet soup containing red dates, lotus seeds, and white fungus (wood ear mushroom). Rich in collagen.

Fresh orange juice.

A drink made with honey and lemon, sweet, sour, and thirst-quenching.

Traditional plum juice, quenches thirst, and aids digestion.

Rich mango drink.

Bottled mineral water.

Imported sparkling mineral water.

Carbonated beverage.

Sugar-free carbonated beverage.

Lemon-flavored carbonated beverage.

Fresh lemon slices.

Red Bean Palace signature non-alcoholic beverage.

A delicate set menu for 8 people, including several classic seafood, meat, and dim sum dishes.

A sumptuous set menu for 10 people, including a platter, seafood, and a choice of main course.

A luxurious set menu for 10 people, with upgraded ingredients including double-colored shrimp and abalone dishes.

A premium set menu for 10 people, including delicacies such as lobster, shark fin, and whole roasted duck.