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Huaiyang Fu (Shichahai Branch)

江浙菜 · ⭐ 4.8

Buildings 1, Floors 1–2, No. 31, Di'anmen Wai Street

Dishes

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  Steamed White Fish with Tradition

  Traditional steamed white fish is made with fresh white fish, steamed to preserve the tender texture of the fish meat. The fish is cleaned and seasoned with scallions, ginger, garlic, and other seasonings, then steamed until fully cooked, delivering a naturally delicious flavor.
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  Sichuan-style Kung Pao Shrimp Balls

  Sichuan-style Gongbao shrimp balls made from fresh shrimp, stir-fried with peanuts, dried chilies, and Sichuan peppercorns. Crispy outside, tender inside, enhanced with garlic, ginger, scallions, and a special Gongbao sauce.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Signature Water Chestnut Braised Pork

  Signature taro-braised pork belly, made with pork belly cut from the fatty and lean layers, braised together with taro. During cooking, the pork's fat infuses into the taro, making it more fragrant and smooth. The braised pork has a glossy red color, while the taro is tender and delicate. Together, they create a rich, flavorful dish that leaves a lasting impression.
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  Shanghai-style Eel in Hot Oil Sauce

  This Shanghai-style dish features eel as the main ingredient. The eel is cut into pieces, stir-fried with scallions, ginger, and garlic, then simmered with soy sauce, sugar, and cooking wine until flavorful, finally drizzled with hot oil to enhance aroma.
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  Huaiyang Braised Tofu Noodles

  Huaiyang diced tofu threads is a Huaiyang dish made from tofu. Thinly sliced tofu is soaked, blanched to remove odor, then simmered with ham, chicken breast, and shrimp in broth. Seasoned lightly with salt and MSG. The tofu is tender and the soup is delicious.
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  Stir-fried Hand-peeled Lake Shrimp

  Stir-fried peeled freshwater shrimp with fresh shrimp, hand-peeled and quickly stir-fried in hot oil with seasonings to retain their tender texture.
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  Braised Pork Meatballs

  Braised pork meatballs in clear broth is a traditional dish made primarily from minced pork and vegetables. The pork mixture is shaped into balls and slowly stewed with clear soup and vegetables until the meat becomes tender and the broth rich and flavorful.
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  Paper-thin Vegetarian Dumplings

  A paper-thin vegetarian dumpling made by wrapping a mixture of vegetables like carrots, mushrooms, wood ear fungus, and greens in tofu skin, then steamed or pan-fried.
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  Suzhou-style Three-Shrimp Noodles

  Suzhou-style Three-Shrimp Noodles feature fresh river shrimp, shrimp roe, and shrimp eggs with handmade thin noodles. Sauté the shrimp, roe, and eggs, then simmer in broth and pour over cooked noodles, garnished with chopped scallions.
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  Shrimp Yangchun Noodles

  Shrimp阳春面 is a noodle soup featuring细 noodles, fresh shrimp, and green onions. The noodles are boiled and served in clear broth made from pork or chicken bones, with blanched shrimp and a sprinkle of green onions. Simple to prepare, it emphasizes fresh ingredients and a clear, flavorful broth.

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