Close

Nanfu Private Kitchen Fusion Cuisine (Pudong Avenue Branch)

江浙菜 · ⭐ 4.3

No. 844, Pudong Avenue

Dishes

• 

  Qianshan Lake Fish Head Soup

  Thousand Island Lake fish head soup is made with fresh bighead carp heads from Thousand Island Lake, seasoned with ginger slices and green onions, then slowly stewed. The fish head is rich in collagen, yielding a creamy white broth with a delicious flavor.
• 

  Ancient Method Steamed Grouper

  A Cantonese dish featuring fresh grouper steamed with ginger and scallions using traditional methods, highlighting the fish's natural freshness and delicate flavor.
• 

  Taizhou Tofu

  TaiZhou tofu is a dish featuring soft tofu as the main ingredient, often paired with minced pork, shrimp, or mushrooms. It's prepared by pan-frying or stewing, where tofu cubes are first lightly fried until golden, then simmered with seasonings and ingredients to absorb the flavorful broth.
• 

  Stir-fried Yellow Croaker with Handmade Rice Cake

  Hand-pounded rice cake braised with yellow croaker, a dish featuring fresh yellow croaker and handmade rice cakes simmered together with soy sauce, sugar, and cooking wine for a soft, flavorful rice cake and tender fish.
• 

  Steamed Crab and Pork Patties

  Steamed pork patties with fresh crab meat, delicately prepared by hand and gently steamed to preserve natural flavors and tenderness.
• 

  Slow-Cooked Beef

  Wenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
• 

  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
• 

  Nanfu Tai Diao Chicken

  Nanfu Tai Diao Chicken is a Chinese dish made with chicken marinated with various spices and seasonings, then steamed. It has tender meat and a unique flavor with rich taste layers.
• 

  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
• 

  Red Soup Turtle Stew

  A rich stew made with turtle, chicken, ham, and mushrooms in a savory red broth.
• 

  Sweet Rice Balls in Fermented Glutinous Rice Water

  Sweet glutinous rice balls cooked in fermented rice wine, a traditional dessert made by shaping glutinous rice flour into small balls, then simmering them in rice wine with sugar, sometimes enhanced with goji berries or red dates.
• 

  Abalone Chicken Stew

  A classic Cantonese dish featuring fresh abalone and tender free-range chicken simmered together for a rich, savory broth.
• 

  Fresh Flower Pepper Stone Pot Sirloin Cubes

  Tender beef cubes stir-fried with fresh flower pepper, garlic, and ginger, served in a hot stone pot for intense aroma and spicy flavor.

Reviews