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Yu Wanjia (Xintiandi Branch)

地方菜 · ⭐ 4.9

No. 338 Huangpi South Road

Dishes

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  Decade-aged Shaoxing Wine Drunk富贵 Shrimp

  Fresh shrimp marinated in aged Shaoxing wine for ten years, resulting in a rich, savory flavor and tender texture.
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  Crispy Onion and Meat Sauce Baked Lishui Taro

  Lishui taro slices baked with onion and meat sauce, resulting in a crispy exterior and tender, flavorful interior.
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  Xiamen Red Crab Steamed Rice Cake

  A Fujian specialty dish made by steaming fresh red crab with glutinous rice, resulting in a savory and fragrant combination of tender crab meat and soft rice cake.
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  Spicy Stirred Yellow Clams

  A cold dish made with fresh yellow clams quickly mixed with garlic, ginger, chili, and other seasonings for a crisp, savory, and slightly spicy flavor.
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  Fresh Purple Seaweed Steamed Sea-Caught Squid

  Freshly caught squid steamed with first-harvest seaweed. Freshly caught squid is cleaned and combined with washed first-harvest seaweed in a steaming dish, seasoned lightly, and steamed until fully cooked. The dish retains the tender texture of the squid and the unique flavor of the seaweed, offering rich nutrition.
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  Italian Balsamic Fried Black Pork

  Fried black pork with Italian balsamic vinegar sauce, crispy outside and tender inside.
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  Signature Fujian-style Braised Noodles

  Signature Fujian-style braised noodles made with hand-pulled细面, paired with pork belly, shrimp, squid, egg, mushrooms, and carrots, simmered in a rich sauce of soy sauce, sugar, star anise, and cinnamon.
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  Wuyi Mountain Da Hong Pao Tea Jelly

  A refreshing dessert made from Wuyi Mountain Da Hong Pao tea, blended with agar to create a smooth, fragrant jelly with a subtle tea flavor.
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  Sichuan-style Boiled Squid from Dongshan

  Sichuan-style boiled East Mountain squid is a dish featuring East Mountain squid as the main ingredient. The squid is cleaned, cut into segments, blanched in boiling water until just cooked, then simmered with fermented broad bean paste, chili, Sichuan pepper, and other seasonings, finally drizzled with hot oil to enhance aroma. The dish has a bright red color and a tender, smooth texture.
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  Braised River Chicken with Fresh Ginger and Snail Slices

  Fresh river chicken and snail slices are marinated with local young ginger, creating a refreshing dish with a savory, aromatic flavor.
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  Fujian Five-Spice Rolls

  Fujian Wuxiang Roll is a traditional Min cuisine made with pork and tofu skin. The seasoned pork filling is wrapped in tofu skin, rolled, then steamed or fried. It features five-spice powder, soy sauce, scallions, and ginger for its unique flavor.
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  Red Crab Rice Cake

  A traditional Taiwanese dish made with fresh red crab and glutinous rice, steamed to a soft, savory texture with rich crab flavor.
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  Hua Diao Drunken Wealthy Shrimp

  Hua Diao Drunken Wealthy Shrimp is a Chinese dish made with large shrimp marinated in Hua Diao wine and steamed. The shrimp is tender with the rich aroma of Hua Diao wine.

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