Shanghai Chalou

Fresh shrimp are quickly stir-fried with "jiuniang" (sweet fermented rice wine) after high-temperature oil-blanching. The shrimp shells are crispy and edible, with the unique sweetness and fermented aroma of "jiuniang," offering a distinctive flavor.

Freshly minced shrimp stir-fried with crispy fried dough crumbs, water chestnuts, and other ingredients. Served wrapped in crisp fresh lettuce leaves for a refreshing and layered experience.

Large shrimp balls coated in salted egg yolk sauce and deep-fried. The sandy texture and rich salty flavor of the salted egg yolk envelop the sweet shrimp meat, a popular rich-flavored dish.

Shrimp braised with Sichuan-style bean paste and tomato sauce. The sauce is thick and bright red, with a savory and slightly spicy flavor, very appetizing.

Fresh shrimp stir-fried with green asparagus. Light flavor, preserving the original taste and crisp-tender texture of the ingredients, a refreshing classic dish.

Classic river shrimp dish, available stir-fried or with sweet peas. The shrimp are crystal clear, springy, with a delicate and elegant flavor.

Fresh mud crab stir-fried in a rich sweet bean paste and bean paste. The crab meat is sweet, and the sauce is rich and savory, a representative dish of Shanghai Benbang cuisine.

Large prawn dish, choose between a vermicelli pot infused with flavor or the salted egg yolk "Jinsha" style. The prawn meat is firm and plump.

Crab stir-fried with Ningbo rice cakes in rich soy sauce. The rice cakes absorb the crab's freshness and the sauce's sweet and savory flavor, with a chewy texture and rich taste.

Premium sea cucumber braised for a long time, served with scallions or ginkgo nuts. The sea cucumber is tender and smooth, rich in collagen, with a rich sauce.

"Tiger Paw" refers to the gelatinous meat from the pig's knee joint, braised with sea cucumber. Both are rich in collagen, with a soft, sticky, and tender texture, a nourishing skillful dish.

The "chin" part of the grass carp (behind the head), which is particularly tender and rich in oil. Braised in soy sauce, it's savory with a hint of sweetness.

Tender fish slices stir-fried, choose with crisp asparagus or savory preserved mustard greens (Xue Cai). Smooth and refreshing texture.

Jiangsu and Zhejiang famous dish. Boneless eel shreds stir-fried with yellow chives, often finished with hot oil to release aroma. The eel is tender, with a rich and delicious sauce.

A pure stir-fry dish focusing on eel shreds. Without yellow chives, you can better appreciate the eel's natural freshness and smooth texture.

Fresh cod steamed and topped with shredded scallions and hot soy sauce. The fish is white and delicate, melts in your mouth, with a light and sweet flavor.

Fish slices cooked with pickled mustard greens in a soup. The broth is sour and appetizing, with the numbing spiciness of Sichuan peppercorns and dried chilies, and tender fish.

Whole fresh grouper steamed. Grouper meat is firm and elastic, the skin is rich in collagen, a high-end fish dish commonly served at banquets.

Whole yellow croaker, pan-fried then braised with a generous amount of garlic. The garlic flavor deeply penetrates the fish, making the meat tender and delicious.

Marble goby is a premium freshwater fish, with a finer and denser texture than grouper. Simple steaming allows you to enjoy its ultimate fresh and sweet taste.

Selected pork belly slow-cooked in soy sauce and sugar. Red and glossy in color, rich but not greasy, melts in your mouth. Best enjoyed with "Guang Bing" (Jiguang Bing).

Giant pork meatballs, deep-fried and then braised with napa cabbage. The meat is soft and juicy, absorbing the essence of the broth.

Famous dish from Wuxi, Jiangsu. Pork spare ribs stewed until tender and falling off the bone, with a dark, rich sauce, slightly sweet, and tender meat.

Classic Chinese pork rib dish. Fried ribs coated in a sweet and sour sauce, appetizing and goes well with rice.

"Quan Zi" refers to the fattiest part of the pig's large intestine. Braised intestine rings are served on top of stir-fried pea shoots, perfectly balancing the rich fatty flavor with the refreshing vegetables.

Authentic Shanghai (Benbang) style braised pork belly. Characterized by "rich oil and red sauce," the sauce is thick, sweeter than typical braised pork, and the meat is rich and fatty.

Fried green beans and fatty intestines stir-fried together. The fatty intestines are crispy outside and tender inside, the green beans are crisp, a savory and slightly spicy dish perfect with drinks.

Tender beef fillet stir-fried with diced wild yam. The beef is tender and juicy, the wild yam is crisp with a slightly sticky texture, rich in nutrients.

Sichuan famous dish. Sliced beef blanched in chili oil broth with dried chilies and Sichuan peppercorns. Spicy and fragrant, tender meat.

Bone-in beef short ribs braised with Sichuan spices. The meat is rich in flavor, tender, and infused with slightly spicy aromatic spices.

Shredded dried tofu stir-fried with shredded meat (beef or pork) over high heat. The dried tofu is tender and absorbs sauce well, a home-style delicacy that tests knife skills and heat control.

Famous Chinese chicken dish. Diced chicken thigh fried until crispy outside and tender inside, coated in a sweet, sour, and slightly spicy sauce. Crispy skin, rich sauce flavor.

Two classic choices for diced chicken: stir-fried with crispy cashews or a sweet and sour flavor.

Sichuan famous dish. Diced chicken stir-fried with dried chili, Sichuan peppercorns, and peanuts. Spicy and fragrant, tender chicken, crispy peanuts.

A refreshing stir-fry combining shredded chicken, jellyfish, and bean sprouts. Crispy texture, light and fresh flavor.

Classic Taiwanese dish. Chicken braised with sesame oil, soy sauce, rice wine (three cups), and basil. Rich aroma, balanced sweet and savory flavor.

Fried chicken, air-dried and then deep-fried, with a golden crispy skin like paper, while the chicken remains tender and juicy, served with salt and pepper.

Delicate shredded chicken stir-fried with sweet peas. Emerald green color, tender texture, an exquisite skillful dish.