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Jin Hai Yuan Pin Yi

特色菜 · ⭐ 4.7

No. 14, Xinping East Road

Dishes

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  Shanghai Steamed Bun with Crispy Bottom

  Shanghai steamed dumplings with pork filling, enhanced with gelatinous skin, are wrapped in a rolled dough. The bottoms are pan-fried until golden and crispy, while the tops are sprinkled with black sesame seeds and scallions. The result is a tender, juicy bite with an aromatic flavor.
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  Eight Treasure Lion's Head Meatballs

  Babaoshizi is a dish primarily made with pork. The pork is minced and mixed with ingredients such as scallions, ginger, eggs, and starch, then shaped into large meatballs and cooked by boiling or steaming. It is typically served with eight accompaniments (such as dried mushrooms, shrimp, carrots, green peas, ham, lotus seeds, chestnuts, and bamboo shoots), creating a rich and layered texture in the meatballs.
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  Pumpkin Mousse

  Pumpkin mousse is made primarily from pumpkin, steamed and blended into a puree, then mixed with cream, eggs, sugar, and gelatin, poured into a mold and chilled until set. It has a smooth, delicate texture with the natural sweetness of pumpkin.
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  State Banquet Radish Filament Pastry

  Radish丝酥饼 is made with grated white radish, wrapped in a flaky pastry made from flour and a little oil, then pan-fried or baked. It has a crispy exterior and a tender filling.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Braised Yellow Croaker with Rice Cake

  A Chinese dish combining fresh yellow croaker from the East China Sea with glutinous rice cakes, simmered in a savory sauce of soy sauce, sugar, and wine for a rich, harmonious flavor.
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  Braised Rice Cake with Yellow Croaker

  A dish featuring fresh large yellow croaker and rice cakes, where the fish is pan-fried or braised with soy sauce, sugar, and ginger, then cooked together with rice cakes to absorb the rich flavors.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh bamboo shoots as the main ingredient. The shoots are peeled, cut into segments, blanched to remove bitterness, then stir-fried in oil.适量 soy sauce, sugar, and water are added, and the dish is simmered over low heat until the bamboo shoots absorb the flavorful sauce, resulting in a soft, tender, and delicious texture.
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  Steamed Pork Meatballs

  Steamed pork meatballs are a Chinese dish made from minced pork, seasoned with scallions, ginger, egg white, and starch, then shaped into large balls and steamed until tender. The texture is delicate and soft.
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  Imperial Lion's Head Meatballs

  A classic Chinese dish featuring large, tender pork meatballs simmered in a savory broth, often served with vegetables or sauce for rich flavor and texture.
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  Steamed Lobster with Garlic Noodles

  Cleaned lobster cut into pieces, mixed with soaked vermicelli, arranged on a plate, topped with garlic, drizzled with seasoning sauce, then steamed. Main ingredients: lobster and vermicelli, seasoned with garlic.
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  Plum-Flavored Pork Ribs

  Plum-braised pork ribs is an innovative Chinese dish primarily made with pork ribs and dried plums. The preparation typically involves marinating the ribs, then pan-frying them until golden brown, followed by stewing them together with dried plums and seasonings until the ribs are fully flavored and the sweet-sour essence of the plums infuses into the meat.
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  Soft Eel Stir-Fry

  Soft-braised eel is a dish featuring eel as the main ingredient. The eel is deboned, sliced into细条, blanched in boiling water, then stir-fried with garlic in hot oil. Finally, it's thickened with a sauce to coat the eel strips, resulting in a smooth and tender texture.
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  Nanjing Roast Duck

  Nanjing roast duck is made from Beijing ducks, which are marinated and then roasted in a hanging oven. Before roasting, the duck is inflated to separate the skin from the meat, then coated with sugar water to enhance color and crispiness. It is finally slow-roasted over fruitwood charcoal until the skin turns golden and crispy while the meat remains tender and juicy. When serving, it is sliced thinly and wrapped in lotus leaf pancakes with sweet bean sauce, scallion strips, and cucumber sticks.
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  Silver Fish Egg Slurry

  Silver fish custard is a dish made primarily with fresh silver fish and eggs. After washing, the silver fish are mixed with beaten eggs, seasoned appropriately, then gently fried or steamed until set. It has a tender texture and delicious flavor.
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  Huangqiao Baozi

  Huangqiao baked buns are a traditional Chinese pastry made primarily from flour, with fillings commonly containing meat floss, ham, and scallions. After baking, the outer crust turns golden and crispy, while the filling inside is richly fragrant.

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