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Hujia Mingchu · Shanghai & Zhejiang Cuisine (Jinqiao Dazhuma Plaza Branch)

江浙菜 · ⭐ 4.3

No. 258 Pingdu Road (Jinqiao Thumb Plaza)

Dishes

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  Steamed Crab with Thousand-Blade Meat Vinegar Sauce

  Fresh crab steamed and served with a special vinegar sauce made from thousand-blade meat, offering a rich, tangy flavor and tender crab meat.
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  Braised Small Yellow Croaker with Rice Cake

  A traditional Chinese dish featuring small yellow croaker and glutinous rice cake braised together in a savory sauce.
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  Shanghai-style smoked fish

  Beng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
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  Osmanthus Wine Fermented Glutinous Rice Balls

  A traditional sweet dessert made with glutinous rice balls, fermented wine, and osmanthus syrup, offering a soft, sweet, and fragrant taste.
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  Soft-Boiled Egg Braised Pork

  A Chinese dish combining tender braised pork belly with soft-boiled eggs, creating a rich and savory flavor.
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  Stir-fried Rice Duck Soup

  A hearty soup made with old duck, stir-fried rice, and aromatic seasonings, resulting in a rich and savory dish.
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  Steamed Freshwater Shrimp

  Steamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
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  Black Pepper Beef Short Ribs in Stone Pot

  Black pepper beef short ribs stir-fried in a hot stone pot, featuring tender meat and aromatic black pepper flavor.
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  Braised Lyupu Taro in Clay Pot

  A dish featuring Lyupu taro as the main ingredient, slow-cooked with pork belly and dried shrimp in a clay pot, resulting in a rich, soft, and fragrant flavor.
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  Stewed Smelly Guilin Carp from Huangshan

  A classic Huizhou dish featuring fermented Guilin carp stewed in soy sauce, sugar, and seasonings, resulting in tender, flavorful fish with a distinctive aroma.
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  Steamed Yellow Croaker with Scallion Oil

  After cleaning the large yellow croaker, marinate it with scallions and ginger slices, then steam it in a steamer until fully cooked. Drizzle with hot oil after steaming to release the aroma of scallions and ensure the fish meat remains tender and fresh.
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  Green Pepper Beef

  A dish of tender beef stir-fried with green peppers, seasoned in a savory sauce.
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  Huangshan Stone Ear Stir-fried with Free-range Eggs

  A dish featuring Huangshan stone ear and free-range eggs stir-fried together, offering a delicate balance of textures and flavors.
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  Butter-Baked Lobster

  Fresh lobster baked with butter, garlic, and herbs for a rich, savory flavor.

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