St. Regis Sentosa · Jufuxuan Chinese Restaurant
江浙菜 · ⭐ 4.3
Jufuxuan Restaurant, 2nd Floor, Shengtaosha Hotel, at the intersection of Nanting Highway and Nanqiao Road
Dishes
Bouillon Noodles Baked with LobsterBouillon noodles baked with lobster is a dish made with noodles as the main ingredient, combined with tender lobster meat and seasoned with special broth before baking. The main ingredients include noodles, lobster, and broth, offering a rich flavor.
Curry Breaded CrabA flavorful dish featuring fresh crab coated in curry-seasoned breadcrumbs and fried or baked until crispy, offering a rich, spicy taste with tender meat.
Hometown Pan-Fried PancakeHometown pan-fried pancake is a traditional Chinese dish made from flour, water and a little salt, kneaded into dough, rolled into thin pancakes, and fried until golden brown on both sides. It has a crispy exterior and soft interior, and can be eaten with sauce.
Squirrel Yellow CroakerA classic Suzhou dish featuring yellow croaker fish, deep-fried into a squirrel-like shape and glazed with a sweet and sour sauce.
Seafood Supreme PotSea Emperor's Premium Pot features fresh shrimp, abalone, scallops, squid, and chicken or pork slices, simmered in rich broth. Hearty ingredients create a delicious flavor, traditionally cooked slowly in a clay pot for a rich, savory soup.
Steamed Mandarin FishSteamed mandarin fish is a dish made with fresh mandarin fish as the main ingredient, seasoned with ingredients such as ginger threads and scallion segments, and prepared by steaming. After cleaning the mandarin fish, make diagonal cuts on both sides of the fish body, place it in a steamer, add ginger threads and scallion segments, and steam over high heat until cooked.
Beef Power AscendingNiu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
Salted BeefA traditional Chinese cold dish made by simmering beef brisket in seasoned salt water until tender and flavorful.
Cantonese Beef CubesA classic Cantonese dish featuring tender beef cubes stir-fried with seasonings and vegetables for a savory, smooth texture.- Braised Torn PigeonA dish made by braising pigeon meat that has been torn by hand, resulting in a rich and savory flavor.
Spicy Blood Duck Hot PotShu-style Mao Xue Wang features duck blood, tripe, beef tendons, and intestines as main ingredients, with辅料 like bean sprouts, wood ear mushrooms, and rice noodles. Stir-fried with spicy Sichuan beef oil base, then boiled and cooked in sequence. The broth is bright red and the dish is rich in ingredients.
Chen Vinegar JellyfishA cold dish made with jellyfish head, seasoned with aged vinegar, garlic, and herbs for a crisp, tangy flavor.
Braised Pork Belly with AbaloneAbalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
Fresh Huai Mountain Stir-Fried Shrimp BallsFresh Huai Mountain Stir-Fried Shrimp Balls is a Chinese dish made with fresh huai mountain and shrimp balls, stir-fried quickly. The huai mountain has a soft texture, while the shrimp balls are tender and elastic, with simple seasoning highlighting the natural flavor of the ingredients.