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Runyuan · Yuechunxuan (Xuhui Wanda Center Phase I Store)

粤菜 · ⭐ 4.8

No. 55 Ding'an Road, Building A, Xuhui Vanke Center

Dishes

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  Steamed Abalone with Wenchang Chicken

  Steamed abalone and Wenchang chicken slowly simmered together, resulting in a rich, savory dish where the tender abalone and succulent chicken blend harmoniously.
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  Low-Temperature Braised Wagyu Beef

  Slow-cooked wagyu beef using low-temperature method, tender and flavorful with rich umami taste.
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  Surfing Eastern Grouper

  Fresh eastern grouper steamed with a special sauce and garnished with vegetables in a wave-like presentation, symbolizing surfing motion.
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  Cherry Foie Gras Fusion

  A refined dish featuring tender foie gras paired with sweet cherry compote, delicately seared for a luxurious texture and balanced flavor.
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  Signature Crispy Salted Chicken

  A signature crispy salted chicken made with premium chicken, marinated, air-dried, and deep-fried to golden perfection—crispy skin, tender meat, and savory flavor.
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  Imitation Swan Pastry

  A delicately shaped pastry resembling a swan, made from flaky dough and filled with sweet fillings like red bean or lotus paste, deep-fried to golden crispness.
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  Signature Lobster Soup Rice

  A rich lobster soup is poured over steamed rice, creating a flavorful and satisfying dish with tender lobster meat and aromatic herbs.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Seafood Noodles

  Seafood noodles are made with bean noodles and cooked with shrimp, crab, shellfish, and other seafood in a rich broth. The taste is fresh and the soup is rich.
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  Bai Shui Yang Stone Pot Tofu

  Bai Shui Yang Stone Pot Tofu is a dish made with soft tofu, meat mince, mushrooms, and vegetables, cooked in a stone pot. The tofu is tender, and the broth is rich and flavorful.
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  Wild Rice and Fish Maw Stew in Stone Pot

  A nourishing dish featuring fish maw and wild rice slowly simmered in a stone pot, resulting in a rich, silky texture and deep umami flavor.
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  Homemade Sour Yogurt

  Homemade old yogurt made from fresh milk fermented with lactic acid bacteria. Heat milk to boiling, cool to about 40°C, add a small amount of existing old yogurt as starter, mix well, pour into containers, and let sit at constant temperature for 8-12 hours until thickened. Texture is dense with natural acidity.
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  Scallion Oil Crab

  Fresh crab is stir-fried with scallions and a special scallion oil, resulting in tender meat and rich, fragrant flavor.
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  Braised Mandarin Fish with Wine

  Fresh mandarin fish steamed with yellow wine, ginger, and scallions, resulting in tender flesh and rich aroma.

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