Shanghai Mian Dian Huang

Tofu is the main ingredient, pan-fried and then braised with vegetables and sauce. The tofu has a slightly chewy exterior and a tender interior, with a rich sauce that is great with rice.

Pork belly slices are first boiled then stir-fried with garlic sprouts, chili paste, and fermented black beans. Savory and slightly spicy, rich but not greasy, a classic Shanghai homestyle dish.

Deep-fried pork pieces coated in a sweet and sour sauce, with pineapple and bell peppers. Bright red color, crispy outside and tender inside, sweet and sour.

Braised Dongpo Pork (pork belly) until tender and flavorful, with alternating layers of fat and lean meat. Rich savory sauce, paired with refreshing seasonal vegetables to balance the richness.

Green beans are braised in a clay pot with shredded pork. The green beans absorb the meat juices, becoming tender and flavorful.

Pork ribs are deep-fried and coated with a special sweet and sour sauce. Crispy texture, sweet and sour, suitable for all ages.

Pork ribs are deep-fried until golden and crispy, then stir-fried with salt and pepper powder, chili flakes, and scallions. Salty, fragrant, and slightly spicy, crispy outside and tender inside, very appetizing.

Pork chop is pan-fried and then drizzled with a sweet and sour plum sauce. The sourness of the plum balances the richness of the pork, making it refreshing and appetizing.

Tender shrimp quickly stir-fried with egg mixture. The eggs are silky smooth, and the shrimp are crisp and bouncy, light and fresh.

Bitter melon slices stir-fried with eggs. The slight bitterness of the bitter melon complements the savory flavor of the eggs, with properties to clear heat and reduce fire.

Diced honey-glazed char siu stir-fried with eggs. The sweetness of the char siu blends into the eggs, sweet and delicious, a Hong Kong-style homestyle flavor.

Marinated beef slices quickly stir-fried with egg mixture. The beef is tender and juicy, the eggs are smooth, with a rich texture.

Pan-fried chicken chop served with a spicy Sichuan-style sauce and seasonal vegetables. Spicy and stimulating flavor, tender chicken.

Pan-fried chicken chop drizzled with rich curry sauce. The curry aroma is strong with a hint of spice, perfect with rice.

Wuxi-style pork ribs with a reddish sauce. Sweet and savory flavor, tender meat, served with vegetables.

Eggplant braised with minced pork and salted fish bits. Rich fish aroma, eggplant is oily and soft, a classic dish that goes well with rice.

Served in a clay pot, containing tender chicken pieces and plump wontons. The broth is fresh and sweet, warming and satisfying.

A mixed casserole featuring various seafood or meats (e.g., squid, pork slices) with assorted vegetables. The broth is light and fresh, with balanced nutrition.

Beef slices stir-fried over high heat with plenty of scallions. Rich scallion aroma, tender beef, full of wok hei.

Tender, fatty beef slices are stir-fried with chili and scallions. Fragrant and spicy, the beef melts in your mouth.

Chicken is cooked and then hand-shredded, mixed with seasonings like sesame oil, salt baked powder, or five-spice powder. Crispy skin and tender meat, savory and flavorful.

A famous Sichuan dish: tender tofu braised with minced pork and chili bean paste. Numbing, spicy, savory, and fragrant. The tofu is hot and tender, extremely good with rice.

Salted pork slices are braised with tofu. The savory flavor of the salted pork seeps into the tofu, the soup is milky white, and the taste is rich.

Tofu is pan-fried and then braised in red-braised sauce with shiitake mushrooms, vegetables, etc. Bright red color, flavorful tofu, rich texture.

Beef brisket is braised for a long time until tender and rich in collagen. The red-braised sauce is rich but not greasy, and the radish and other ingredients are also very flavorful.

Fried fish pieces (grouper belly) braised with fried tofu. The fish is crispy outside and tender inside, and the tofu absorbs the fish's umami, very delicious.

Boneless fish pieces are battered and fried until golden brown, then drizzled with sweet and sour sauce. Crispy outside and tender inside, sweet and sour, appetizing, suitable for diners who dislike fish bones.

Tofu or gluten is used to mimic the texture of twice-cooked pork, stir-fried with chili bean paste. Firm texture, rich savory sauce, a delicious choice for vegetarians.

Green beans are stir-fried with diced vegetarian ham. The green beans are crisp, and the vegetarian ham adds a savory flavor.

Vegetarian ham cubes stir-fried with eggs. Simple and homestyle, with the aroma of eggs and vegetarian ham.

Eggplant braised in red-braised sauce, without meat. The eggplant is soft and flavorful, the sauce is rich, perfect for mixing with rice.

Mapo Tofu without minced meat, seasoned with spicy bean paste. Retains the numbing, spicy, and savory characteristics, with tender tofu.

Pan-fried tofu braised with various vegetables. Moderately savory and fresh, a healthy vegetarian casserole dish.

Pork bone broth ramen with large wontons filled with vegetables and meat. The noodles are smooth, and the wontons are fresh and delicious.

Pork bone broth ramen with chive and pork filling wontons. The chives have a rich aroma, and the wontons have thin skin and large filling.

The broth is sour and spicy, appetizing, with ingredients like wood ear mushrooms and bamboo shoots. Sichuan flavor, stimulates the taste buds.

Rich sesame paste and spicy oil broth, with minced meat. The noodles are coated with the sauce, which is spicy and thick.

The broth is fresh and sweet, with snowy vegetables (pickled mustard greens) and shredded pork. The flavor is refreshing and has the unique savory taste of snowy vegetables.

Ramen with Wuxi-style braised pork ribs. The ribs are tender, and the broth is infused with the savory flavor of the meat.

Ramen topped with hand-shredded chicken. The chicken is tender, and the broth is light, suitable for diners with a lighter palate.

A portion of 8 chive and pork wontons. Thin skin and large filling, with a rich chive aroma when bitten.

A portion of 8 Shanghai-style vegetable and pork wontons. Plump filling, smooth wonton skin.

Ramen served with a large piece of Dongpo Pork. The meat is fatty and tender, and the sauce blends into the broth, creating a rich flavor.

Thinly sliced five-spice braised beef served on ramen. The beef is rich in five-spice flavor and complements the pork bone broth.

Soup base with satay sauce, served with fatty beef slices. The satay flavor is rich and slightly spicy, with a Southeast Asian flair.

Large pork ribs are served separately or on top of ramen, similar to the 'crossing the bridge' noodle style. The ribs are fried or braised, full of meaty flavor.

Classic Shanghai wonton ramen, with wontons filled with vegetables and pork. Light and fresh.

Pork ribs are drizzled with fragrant scallion oil and served with soup ramen. The scallion aroma is strong and whets the appetite.

Ingredients include three types of fresh ingredients (usually seafood, meat slices, vegetables, etc.). The broth is light and fresh.

Dry-fried rice noodles with full of wok hei. The rice noodles are distinct and not greasy, the pork slices are tender, with bean sprouts and scallions for added texture.

Thick noodles stir-fried with shredded meat and rich dark soy sauce. Chewy texture, rich soy sauce flavor, a traditional Shanghai noodle dish.

Sichuan-style fried rice noodles with chili, vegetables, and shredded meat. The rice noodles are dry and spicy.

Fluffy fried rice with abundant ingredients, including diced char siu, shrimp, and scallions. Colorful and fragrant.

Large pan-fried steak drizzled with black pepper sauce, served with white rice. The black pepper sauce is spicy and appetizing, the steak is rich in beef flavor.

Rice plate with two types of chops (e.g., chicken chop, pork chop, or steak). Generous portion, suitable for meat lovers.

Crispy pork neck is pan-fried and sliced, served with rice. The pork neck has even fat distribution, with a crisp and bouncy texture.

Pan-fried chicken chop served with rice, usually with black pepper sauce or garlic sauce. Golden crispy skin, tender meat.

Ramen is cooked and then stir-fried with shredded meat and vegetables. The noodles are elastic and absorb the savory flavor of the meat juices.

Soft rice cakes are stir-fried with shredded pork and cabbage. Chewy texture, savory and fresh flavor, a traditional Shanghai staple.

Sichuan-style stir-fried ramen, tossed with chili oil. Fragrant and spicy, appetizing.

Scrambled eggs served over rice, with crisp shrimp. Moist and tender, light and healthy.

Bitter melon slices and scrambled eggs served over rice. The bitter melon is slightly bitter with a sweet aftertaste, and the eggs are tender.

Classic scrambled egg and beef rice. The beef is tender, the egg is semi-cooked, perfect for mixing with rice.

Diced honey-glazed char siu paired with scrambled eggs. The sweetness of the char siu enhances the overall flavor.

Steamed pork patty with snowy vegetables, savory and appetizing. The pork patty is juicy and goes very well with rice.

Pan-fried eggs and char siu slices served over rice. Simple and direct deliciousness, similar to Hong Kong-style char siu and fried egg rice.

Fatty beef slices stir-fried with black pepper sauce, served over rice. The black pepper is spicy, and the fatty beef has a rich, fatty aroma.

Fatty beef slices served with rich curry sauce. The curry flavor is strong, and the beef is tender.

A rich set meal including signature Xiao Long Bao, one dim sum item, and a drink or soup. Xiao Long Bao has thin skin and abundant soup, suitable for one person.

A set meal designed for two, featuring a clay pot wonton chicken casserole. The soup is fresh and hearty, perfect for sharing.