Ye Shanghai

A refreshing cold dish combining chewy sea cucumber with cordyceps flowers that have a unique aroma. It is delicious with a rich texture, suitable as an appetizer.

Tender beef tendon slices, braised until flavorful, tossed with a spicy sauce. It has a chewy texture, with a numbing, spicy, and savory flavor, very appetizing.

Boneless duck feet seasoned with Sichuan peppercorns and chili peppers. It has a crisp texture with the numbing aroma of Sichuan peppercorns and the mild spiciness of chili, offering a unique flavor.

Pork trotters marinated in Huadiao wine, with chewy skin and tender meat. It has a rich wine aroma and sweet meat flavor, a classic cold dish.

Traditional Shanghai-style pickled cucumber. It has a crisp texture and a balanced sweet and savory taste, a classic appetizer.

A representative luxurious soup containing precious ingredients such as shark fin and abalone, stewed for a long time. The soup is rich and delicious, with abundant collagen.

Pork rib soup stewed with high-grade mushrooms such as fermented black garlic, morels, and matsutake. The soup is sweet and deep, with a rich mushroom aroma, nourishing and healthy.

A soup made by simmering pickled vegetables, pepper, pork stomach, and chicken. The soup is sour and appetizing, with the mild spiciness of white pepper, and the pork stomach is tender.

Hangzhou-style old duck soup stewed with bamboo shoots. The soup is clear and sweet, the duck meat is tender, and the bamboo shoots add texture and aroma.

A classic hot and sour soup with abundant seafood. It has a thick and smooth texture, with balanced sourness and spiciness, very appetizing.

A skillful dish where an entire deboned chicken is stuffed with eight precious ingredients (such as seafood, dried goods, etc.) and steamed. The chicken is tender, the filling is rich, and the essence of the broth is locked within.

Fresh tiger grouper steamed with a generous amount of chopped chili. The fish is delicate and sweet, and the savory and spicy flavor of the chopped chili permeates the fish, resulting in a rich taste.

Fresh prawns cooked with Huadiao wine and chili peppers. The prawn meat is sweet and chewy, with a rich wine aroma and a mild spicy kick.

Bone-in beef short ribs are marinated and cooked, with a rich savory flavor. The meat is tender and juicy, with the aroma of fat.

An exquisite fried dim sum combining shrimp paste (Bai Hua), duck meat, and rice cake, coated with sesame seeds on the outside. It has a crispy exterior and a soft interior with rich layers of flavor.

Beef short ribs seasoned and roasted or pan-fried with plenty of garlic. The meat is tender and flavorful, with a rich garlic aroma.

Lamb chops pan-seared to be crispy on the outside and tender on the inside. The meat is fresh and flavorful without any gamey taste, usually served with a special sauce.

An exquisite duck dish shaped like a small葫芦 (gourd). The skin is crispy, and the filling is abundant. It is a specialty dish that requires meticulous craftsmanship.

A luxurious set menu designed for four people, including cold appetizers, soup, main courses, dim sum, and dessert. It features dishes like Huadiao Steamed Mud Crab and Tiger Grouper, among other seafood delicacies.

A lavish set menu for six people, featuring Peking Duck (two ways: wrapped in pancakes and lettuce wraps), along with several exquisite seafood dishes and handmade dim sum, perfect for gatherings.

A famous Wuxi specialty dish where eel is deep-fried until crispy and then coated in a rich sweet and sour sauce. It has a biscuit-like crispness and a sweet flavor.

A famous Jiangsu cold dish made from pork trotters and skin formed into a jelly. It has a chewy and refreshing texture, usually served with Zhenjiang vinegar and ginger slices.

Taro with a smooth texture, candied with osmanthus syrup. It is sweet with an elegant osmanthus aroma and a fluffy texture.

Assorted seasonal vegetable dish, combining various seasonal vegetables and soy products stir-fried or cold-tossed. It has a rich, refreshing texture and vibrant colors.

Steamed eggplant tossed with a special sauce and a hint of wine for aroma. It has a tender texture, full of sauce flavor and a light wine aroma.

Traditional Jiangnan dessert made by filling lotus root cavities with glutinous rice and boiling it, then drizzling with osmanthus syrup. It is soft, glutinous, and sweet, suitable for both hot and cold consumption.

Beef is stewed in a clear broth, which is transparent but rich and mellow in flavor. The beef is tender and retains its original taste.

Combines two premium seafood ingredients: tiger prawns and scallops. After pan-searing, they are golden brown and fragrant, with a sweet and chewy texture.

A skillful dish shaped like a pomegranate, usually with a protein skin wrapping seafood filling (like fish). It is exquisite in appearance, tender, and light in taste.

High-quality Iberico pork is pan-seared. It is rich in fat with a unique fruity aroma, and the meat is tender and juicy.

Fresh seasonal vegetables cooked with tofu skin. The tofu skin absorbs the sweet vegetable broth, resulting in a tender and healthy dish.

Crab meat combined with pea puree, served in a crispy tart shell or container. It has a smooth and sweet texture with an exquisite presentation.

Fresh tiger grouper steamed with Huadiao wine. The wine aroma enhances the freshness of the fish, and the meat is delicate and elastic.

A Cantonese-style crispy chicken preparation with a rich garlic flavor. The chicken skin is golden and crispy, while the meat is tender and juicy.

Braised pork belly in a rich, dark sauce with squid, served with butterfly-shaped steamed buns. It is moderately sweet and savory, rich but not greasy.

Jinhua ham is braised with Napa cabbage (Jin Bai). The cabbage absorbs the savory and fresh flavor of the ham, resulting in a tender, sweet, and fresh texture.

Fried spring rolls with vegetable filling. The wrapper is golden and crispy, and the filling is refreshing, suitable for dipping in vinegar.

Cantonese dim sum. When you break open the bun, a salted egg yolk custard filling will flow out. The taste is a blend of sweet and savory with a rich aroma.

Traditional Chinese sesame cake. The exterior is crispy and crumbly, and the filling is usually savory (like scallion and ham) or sweet.

Smooth and tender almond tofu with a rich almond aroma. Usually served with syrup, it is refreshing and palate-cleansing.

A platter of assorted fresh seasonal fruits, sliced. Served as a dessert, it is refreshing and palate-cleansing.

Ye Shanghai's special cocktail, an adaptation of the classic Negroni. It typically has a bittersweet herbal flavor.

Gimlet cocktail with lemongrass flavor. It has a fresh, sweet and sour taste with a unique lemongrass aroma.

Taipei Mule, a ginger beer cocktail possibly made with local spirits or ingredients. It is refreshing and effervescent.

Mango-flavored Mojito. It combines the coolness of mint, the sourness of lemon, and the sweetness of mango, perfect for summer.

Scotch single malt whisky. It has floral and tropical fruit aromas, with a smooth and mellow taste.

Scotch single malt whisky. It has a rounded taste with nutty and fruity sweetness.

A renowned sherry cask single malt whisky. Deep in color, with rich notes of dried fruit and spices.

High-quality aged Shaoxing yellow wine. Amber in color, with a mellow, rich, and fresh taste, suitable for pairing with Chinese cuisine.

Famous Taiwanese white liquor with a high alcohol content. It has a rich aroma and a strong, crisp taste.

Selected bottled beers. Refreshing taste with fine bubbles, suitable for pairing with meals.

Local Taiwanese craft white beer. It usually has citrus and spice aromas, with a smooth, non-bitter taste.

Fresh draft beer, with a crisp and refreshing taste and fine foam.

Freshly squeezed fruit juice that retains the natural flavor and nutrients of the fruit. Available in various flavors.

Freshly brewed Chinese tea, with a selection of tea types to suit your preference. Suitable for pairing with Chinese meals to cleanse the palate.