Yue Shanghai

This is a classic Shanghai delicacy, combining braised pork belly (Kao Fang) with premium sea cucumber. The Kao Fang has a soft exterior and tender meat, paired with smooth and springy sea cucumber, all immersed in a rich sauce. It offers a complex texture with abundant collagen, perfect for pairing with rice.

A smaller portion of the classic Shanghai specialty, Braised Pork Belly with Sea Cucumber. A perfect combination of braised pork belly and sea cucumber, the meat is tender, the sea cucumber is springy, and the sauce is rich and savory.

Pork ribs seasoned with fermented bean curd (Namm Yue). The ribs are fried until crispy on the outside and tender on the inside, with the unique savory-sweet aroma and red color of fermented bean curd, offering a distinctive flavor.

A Yangzhou specialty: a giant handmade meatball, tender and juicy. Crab roe is added for umami, usually stewed with napa cabbage, resulting in a clear and fresh broth.

A classic Shanghai home-style dish where shredded napa cabbage is braised with shredded pork until soft and thick. Smooth in texture, clear and sweet in taste, perfect for pouring over rice.

A famous Jiangsu dish where pork ribs are braised until the meat separates from the bone. Characterized by a bright red sauce, it's savory with a hint of sweetness, and the meat is tender and flavorful.

Ribs slow-cooked ('Kao') until the sauce is reduced and flavorful. The ribs are glossy on the outside, with a firm texture and rich aroma.

Ribs from the round cut, slow-cooked ('Kao'). The meat is thick, the sauce is rich and flavorful, a skillful dish.

A classic stew where beef brisket and white radish are simmered for a long time. The beef brisket is tender, and the radish absorbs the beef broth, resulting in a clear and delicious flavor.

This refers to braised pork belly. A whole piece of pork belly with skin is slow-cooked until the fat is not greasy and the lean meat is tender. It has a bright red color, melts in your mouth, and is an excellent choice to accompany rice.

Stewed beef tendon is stir-fried again in the style of twice-cooked pork. The beef tendon is soft and chewy, stir-fried with garlic sprouts and chili sauce, savory and slightly spicy.

A luxurious dish combining pork tendon and sea cucumber. Both are rich in collagen, with a Q-tender and soft texture, braised in a rich, savory sauce.

A auspicious dish where sea cucumber is braised with egg dumplings (shaped like ingots). The sea cucumber is smooth, and the egg dumplings absorb the savory sauce, creating a rich texture.

A signature dish where eggs are fried and then braised, named 'Yuanbao' (ingot) due to their golden, plump shape. The exterior is slightly crisp, the interior is tender, and it soaks up the sweet and savory sauce.

A refreshing home-style stir-fry using tender shredded bamboo shoots and shredded pork. Crisp and refreshing texture, preserving the original flavor of the ingredients.

A classic Jiangsu and Zhejiang dish combining pickled mustard greens (Xuecai), shredded bean curd sheets (Baeye), and shredded pork. Savory flavor, with the pickled mustard greens providing a unique salty and fresh taste.

Shredded dried tofu stir-fried with shredded pork and red peppers. The dried tofu is tender, and the red peppers add a slight sweetness and color, a home-style dish that goes well with rice.

A combination of shredded beef and shredded dried tofu, possibly with a hint of spice. The beef is tender, and the dried tofu absorbs the meat juices, offering excellent texture.

A classic Chinese stir-fry where green peppers are shredded and stir-fried with marinated beef shreds over high heat. The beef is tender, the peppers are crisp, and the aroma is rich.

A refreshing stir-fry using fresh lily bulbs and shredded beef. The lily bulbs are crisp and sweet, contrasting with the tender beef, offering an elegant flavor.

Beef shreds stir-fried with garlic sprouts. The garlic sprouts are crisp and pungent, complementing the flavor of the beef.

Savory cured pork belly stir-fried with garlic sprouts. The smoky, oily aroma of the cured pork belly blends perfectly with the pungent garlic sprouts, making it excellent with wine or rice.

Lamb chops fried until crispy outside and tender inside, seasoned with salt and pepper. The lamb is tender and juicy, crispy and savory on the outside, with no gamey smell.

A refreshing broth with sliced abalone and bamboo pith. The bamboo pith is crisp and absorbs the soup, the abalone is fresh, and the broth is clear and sweet.

Home-style soup made with pickled mustard greens and shredded pork. Savory and appetizing, simple yet delicious.

Jinhua ham and winter melon slices simmered together. The savory ham and sweet winter melon blend, creating a clear broth.

Fresh clams and winter melon simmered in soup with ginger slices to remove any fishiness. The broth is extremely fresh and cooling.

A clear soup simmered with dried scallops and bamboo pith. The broth is rich with concentrated scallop flavor, and the bamboo pith adds a crisp and tender texture.

White radish shredded and cooked with clams. The radish is sweet, the clams are fresh, and the broth is light and smooth.

Single-serving double-boiled chicken soup, made with high-quality chicken in a traditional ceramic pot. Golden and clear broth, rich chicken flavor, nourishing.

A traditional soup, possibly containing egg dumplings, meatballs, and other ingredients in a mixed soup pot. Abundant ingredients, rich broth.

A clay pot dish combining various seafood, meat, and vegetables. Abundant ingredients, with a broth that blends the essence of everything.

Salted pork slices and bean curd knots stewed in a clay pot. The flavor of the salted pork permeates the soup, and the bean curd knots absorb the broth, a traditional Jiangsu and Zhejiang soup dish.

A famous Shanghai soup. 'Yan' means salted pork, 'Du' means slow simmering, and 'Xian' means fresh meat. The soup is milky white and rich, the meat is tender, and the flavor is intensely savory.

A luxurious clay pot dish featuring three types of premium seafood or meat. Rich broth, high-quality ingredients.

A clay pot dish with duck, taro, and preserved bamboo shoots. The duck broth is rich, the taro is soft and creamy, and the preserved bamboo shoots enhance the freshness.

Fresh large fish head slow-simmered in a clay pot until the broth is milky white. The fish meat is tender and rich in collagen, and the broth is extremely flavorful.

Whole chicken stewed with preserved bamboo shoots. The unique savory flavor of the preserved bamboo shoots blends perfectly with the chicken soup, resulting in a mellow and sweet aftertaste.

Premium chicken soup made with Jinhua ham (Huodong) and free-range chicken. Golden broth, the savory ham enhances the complexity of the chicken soup.

A large meatball served in a clay pot, with napa cabbage and broth. The meatball is soft, the cabbage is sweet, and the broth is suitable for mixing with rice.

Lamb stewed in a clay pot, often with radish or dried tofu. The lamb is tender, and the broth is warm and nourishing, suitable for winter.

Thick, handmade scallion pancake. Pan-fried until golden and crispy on the outside, with distinct layers inside, full of scallion aroma.

Sliced Ningbo rice cakes stir-fried with pickled mustard greens and shredded pork. The rice cakes are soft and chewy, absorbing the savory flavor of the pickled greens; it serves as both a main dish and a snack.

Sweet fermented rice wine soup with sesame-filled dumplings. The dumplings are soft and have a flowing center, with a hint of wine and osmanthus aroma.

Traditional noodle dish, available steamed or fried. The distinct strands are soft and fluffy, with a slightly sweet milky flavor.

Steamed dumplings with vegetable filling. Thin skin and generous filling, refreshing taste, suitable for vegetarians or those who prefer light flavors.

Flaky pastry filled with savory shredded radish. Rich in texture, a classic Chinese pastry.

Fluffy pastry filled with fine and smooth red bean paste. Moderately sweet, with a rich bean aroma.

Pan-fried until golden brown and crispy on both sides, filled with red bean paste and sprinkled with sesame seeds. Crispy on the outside, soft on the inside, sweet and delicious, a popular dessert.

Lotus root stuffed with glutinous rice and simmered with rock sugar for a long time. The lotus root is starchy and sweet, with an osmanthus aroma.

A steamed bun shaped like a peach, symbolizing longevity. The filling is usually red bean paste, and the skin is soft.

A dessert similar to 'Lǘ dǎ gǔn' or mochi, with glutinous rice dough coated in sesame powder. Soft and chewy texture, full of sesame aroma.