Shanghai Jipin Xuan Restaurant (Lian Zhen Tang)

Fresh shrimp, deveined and simply stir-fried to retain its original flavor. The shrimp is crisp, tender, and smooth, with a crystal-clear appearance and a light, fresh taste.

Tender shrimp quickly stir-fried with crisp asparagus and sweet lily bulbs. The texture is rich and multi-layered, refreshing and not greasy, offering both nutrition and deliciousness.

A classic combination of crispy cashews and tender shrimp. The nutty aroma of the cashews complements the sweetness of the shrimp, creating a distinct textural contrast.

A dish similar to a baked omelet, with a large amount of shrimp mixed into the egg batter and pan-fried. The egg flavor is rich, and every bite contains sweet and fresh shrimp, with a fluffy and tender texture.

High-quality sea cucumber slow-cooked with a generous amount of scallions. The sea cucumber fully absorbs the aroma of the scallion oil, with a soft, chewy texture and a rich flavor.

Top-quality sea cucumber simmered with a generous amount of dried shrimp roe for concentrated umami. The savory shrimp roe permeates the sea cucumber, enhancing its flavor and resulting in a smooth texture.

Sweet and sour pineapple pieces stir-fried with shrimp. The acidity of the pineapple balances the richness and enhances the sweetness of the shrimp, making it a dish suitable for all ages.

A dish featuring two different preparations of shrimp (usually stir-fried and dry-braised or sweet and sour). Satisfies the craving for two flavors at once, with a visually appealing red and white contrast.

Fresh sweet peas and shrimp stir-fried. The vibrant green peas and pale pink shrimp are visually appealing, with a fresh, crisp texture and a hint of bean aroma.

This is a skillful dish that combines savory dried fish (Xiang) with tender, fatty pig intestines (Quan Zi). Braised for a long time to absorb flavor, the intestines are rich without being greasy, and the dried fish is full of umami.

Celery root (Xiang Gen) stir-fried with shredded pork over high heat. The strong aroma of the celery root combines with the shredded pork, creating a dry, fragrant, and crispy texture that is very appetizing.

Diced chicken stir-fried with a special sauce or chili. The chicken is tender and juicy, with a sweet and spicy or savory flavor.

A light and nourishing dish, stir-fried with fresh lily bulbs and diced chicken breast. The lily bulbs are tender and slightly sweet, the chicken is smooth and tender, and the overall flavor is refreshing.

A famous Sichuan dish. Diced chicken is stir-fried with dried chilies, Sichuan peppercorns, and peanuts. It is麻辣 (numbing and spicy), savory, and fragrant, with tender chicken and crispy peanuts.

A traditional banquet dish, requires advance booking. A whole duck is deboned and stuffed with glutinous rice, ham, mushrooms, chestnuts, and eight other fillings. It is steamed until the duck meat is tender and the fillings are fragrant and soft.

High-quality beef brisket, steamed without excessive seasoning. Retains the original flavor of the beef, with tender meat and clear, delicious broth.

A combination of celery root and shredded beef. The beef is tender and smooth, while the celery root has a unique aroma and a crisp texture, making it a richly flavored stir-fry.

Beef brisket and tendon braised in a red-cooked sauce with radishes. The tendon is soft and chewy, the beef is flavorful, and the radish absorbs the essence of the meat juices, melting in your mouth.

A classic soup similar to 'Yan Du Xian'. Salted pork (Xian) and fresh pork (Xian) are slow-cooked with fresh bamboo shoots in a clay pot. The soup is milky white, rich, and has a balanced salty and fresh taste.

A luxurious soup made by slow-cooking Jinhua ham (Huajiao) with a whole chicken and napa cabbage. The savory ham enhances the depth of the chicken broth, while the cabbage adds a touch of sweetness.

Giant handmade meatballs (Lion's Head) slow-cooked in a clay pot with napa cabbage and vermicelli. The meatballs are soft and juicy, and the cabbage, having absorbed the soup, is exceptionally delicious.

A fresh, large fish head is deep-fried and then slow-cooked in a clay pot with rich ingredients (such as tofu, vermicelli, etc.). The soup is a rich milky white, the fish is fresh and tender, and it's full of collagen.

A mixed clay pot dish featuring a variety of ingredients such as seafood, sliced meat, and chicken. The soup is rich and flavorful, with diverse ingredients, offering the essence of both land and sea.

A home-style combination of chicken and fried tofu. The fried tofu soaks up the savory chicken broth, bursting with flavor when bitten, while the chicken is stewed until tender and infused with taste.

Beef brisket and tendon are slow-cooked in a clay pot to create a soup. The soup is rich and nourishing, full of beef aroma, and the tendon is soft and easy to chew.

A traditional Jiangnan noodle dish. 'Cong' refers to fried scallion segments, and 'Kai' refers to Kaiyang (dried shrimp). The noodles are simmered in a rich broth until soft and flavorful, infused with the savory aroma of scallion oil and dried shrimp.

A noodle soup featuring tender bok choy hearts as the main ingredient. The noodles absorb the essence of the broth, paired with refreshing vegetables, resulting in a smooth texture and a delicate, elegant flavor.

A classic home-style noodle soup. The unique sour and fresh flavor of pickled mustard greens (Xue Li Hong) is infused into the soup, paired with shredded pork, making it appetizing and refreshing.

A rich, soy-sauce-based eel paste is poured over noodles. The eel is tender, and the sauce is rich and sweet, creating a unique flavor when mixed with the noodle soup.

Designed for vegetarians or those who prefer light flavors. Uses vegetable broth with a variety of seasonal vegetables, resulting in a clear soup with a pure taste.

A Shanghai-style staple. Chewy Ningbo rice cakes stir-fried with shredded napa cabbage and pork. The texture is springy and chewy, with the sweetness of the cabbage and the aroma of the pork.

Sliced rice cakes stir-fried with pickled mustard greens and shredded pork over high heat. The savory flavor of the pickled mustard greens perfectly combines with the rice aroma of the rice cakes, resulting in a dry and non-sticky texture.

A traditional Shanghai staple. Chopped bok choy is braised with rice and cured pork (Xian Rou). The rice is distinct and flavorful, infused with the aroma of vegetables and pork fat.