Shanghai Meishi Zhijia

Classic Shanghai dim sum, thin skin wrapped with fresh meat filling and rich soup. Be careful of the hot soup when biting, delicious and rich.

Steamed bun pan-fried to a golden crisp at the bottom, with juicy filling. The soft exterior contrasts with the crispy bottom, sprinkled with sesame seeds for aroma.

Long pan-fried dumplings with a crispy bottom and a full filling. Crispy texture, suitable for dipping in vinegar.

Sichuan-style noodles with a rich broth, mixed with peanut butter, sesame paste, and chili oil. Spicy, numbing, and fragrant flavor, with smooth noodles.

Crispy fried pork chop with rich, spicy Dan Dan noodles. The pork chop is crispy outside and tender inside, becoming even more flavorful after soaking in the broth.

Deep-fried chicken mid-joint wings served with Dan Dan noodles. The wings are crispy on the outside and tender on the inside, complementing the spicy broth.

Fresh chive dumplings with Dan Dan noodles. The unique aroma of chives pairs very well with the slightly spicy peanut sauce broth.

Classic pork and vegetable wontons with rich Dan Dan noodles. The wonton wrappers are thin and tender, absorbing the spicy and numbing sauce.

Fragrant water spinach dumplings served with rich Dan Dan noodles. The freshness of the water spinach balances the richness of the broth.

The soup base is sour and spicy, appetizing, containing ingredients like wood ear mushrooms, shredded bamboo shoots, and tofu strips. Thick and rich in texture, suitable for those who like strong flavors.

Crispy fried pork chop with hot and sour noodle soup. The crispy pork chop is soaked in the rich and spicy soup, offering a unique flavor.

Hot and sour soup base with 4 chive dumplings. The soup is thick, sour, and spicy, and the dumplings are very flavorful.

Clear broth soup base with fried pork chop and noodles. Relatively light flavor, highlighting the meaty aroma of the pork chop.

Fried chicken wings with clear noodle soup. Simple and delicious, a good choice for those who prefer milder flavors.

Chive dumplings and noodles cooked in a clear broth. The soup is clear and fresh, with smooth wrappers and flavorful filling.

Traditional wonton noodle soup with clear broth. The wontons contain pork and vegetables, with a fresh and delicious taste.

Clear broth soup base with water spinach dumplings. Water spinach has a unique fragrance, and the noodle soup is overall refreshing.

Wontons with hot and sour soup. The thickness of the hot and sour soup creates a rich texture with the smooth wontons.

Water spinach dumplings served in hot and sour soup. The fragrant dumplings add layers to the rich hot and sour broth.

A bowl of rich hot and sour soup with 4 pork and vegetable wontons. No noodles, suitable for diners who want soup and dim sum.

Hot and sour soup base with 4 chive dumplings. The soup is thick, sour, and spicy, and the dumplings are very fragrant.

Hot and sour soup base with 4 water spinach dumplings. The unique water spinach aroma combines with the hot and sour broth.

A la carte wontons with pork and vegetables, usually served with clear broth. Thin skin and fresh meat, suitable as a snack or side dish.

A la carte chive dumplings with clear broth. Rich chive flavor, plump dumplings.

A la carte water spinach dumplings with clear broth. Refreshing taste with a hint of vegetable sweetness.

Sichuan-style wontons drizzled with special red chili oil and minced garlic. Spicy and stimulating, very appetizing.

Traditional steamed bun, shaped like a bun, with a shredded, noodle-like interior. Soft and fluffy texture with a faint aroma of flour.

Silver rolls deep-fried until golden. Crispy on the outside, soft on the inside, often dipped in condensed milk.

Classic Sichuan dish, using slices of pork belly stir-fried with broad bean paste, garlic sprouts, etc. Fatty but not greasy, savory and slightly spicy, very good with rice.

Tender tofu served with a spicy minced meat sauce. Combines numbing, spicy, hot, and tender textures, a great accompaniment to rice.

House special fried rice, usually containing various ingredients such as diced meat, shrimp, eggs, and vegetables. The rice grains are distinct and full of wok hei.

Simple and delicious egg fried rice. Golden scrambled eggs coat the rice, with chopped scallions adding aroma.

Homestyle dish, savory and crispy preserved radish bits stir-fried with tender eggs. Rich in texture, balanced in saltiness.

Famous Huaiyang dish, giant pork meatballs are braised until soft and juicy. Rich sauce, melts in your mouth.

A large piece of fried pork chop with white rice. The pork chop is marinated and deep-fried, tender and juicy.

Shanghai-style staple dish, soft rice cakes stir-fried with shredded meat, cabbage, etc. Rich soy sauce flavor, chewy texture.

Rice cakes cooked in clear broth with vegetables and shredded meat. The soup is fresh and delicious, and the rice cakes are smooth.

Combines the spicy flavor of twice-cooked pork with the soft texture of stir-fried rice cakes. Slightly spicy, full of aroma.

Tender chicken pieces braised with noodles. The sauce coats the noodles, resulting in a moist and smooth texture.

Noodles made with thick noodles, usually served with simple greens and shredded meat. The thick noodles have a chewier texture.

Classic Shanghai stir-fried thick noodles. The thick noodles are soaked in dark soy sauce flavor, served with shredded meat and bok choy, full of wok hei.

Shanghai style thick noodle stir-fry with a piece of fried pork chop. Generous portion, a choice for meat lovers.

Thick noodle stir-fry with twice-cooked pork flavor. The salty and spicy flavor of broad bean paste permeates the noodles.

Noodles with vegetables in a braised sauce, light and healthy. The sweetness of the vegetables blends into the sauce.

A soup dish, usually containing half or a whole chicken and wontons, simmered to create a rich chicken broth. Suitable for sharing.

Steamed white rice.

Shanghai vegetable rice, with chopped greens and a bit of oil mixed into the rice, giving it a savory flavor.

Fried chicken wings, golden and crispy on the outside, tender and juicy on the inside.

A la carte fried pork chop, marinated and deep-fried, suitable as a side dish.

A la carte hot and sour soup, sour, spicy, and thick. Appetizing and warming.

Traditional flatbread, stuffed with chopped scallions, pan-fried until crispy on the outside and chewy on the inside. Rich scallion aroma.

Vegetarian filling spring rolls, deep-fried until golden and crispy. Crispy texture, refreshing filling.

Dumplings deep-fried until the skin is hard and crispy. Savory taste, suitable as an accompaniment to drinks or as a snack.

Deep-fried wontons, usually served with sweet and sour sauce. Extremely crispy exterior.

Beijing dessert, meringue wrapped around red bean paste filling and deep-fried. Sprinkled with white sugar, soft like cotton, sweet but not greasy.

Small portion of Gao Li Dou Sha, suitable for diners who want a taste of dessert.

Traditional Shanghai dessert, thin pan-fried cake filled with red bean paste. Crispy exterior, sweet and soft filling, served in slices.

Boiled glutinous rice balls rolled in soybean powder. Soft and chewy texture, with a rich, flowing sesame filling.

Chilled carbonated beverage, sweet and refreshing, cuts through richness and cools you down.

Lemon-lime flavored carbonated beverage, clear and transparent, with a refreshing taste.

Beverage made from ground soybeans, rich in soy flavor. A classic choice to pair with Chinese noodles.