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Haian Bay · Yan Hui (Hongqiao Branch)

江浙菜 · ⭐ 4.9

2nd Floor, Xianfeng Building, No. 225 Hongjing Road

Dishes

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  Three-Cucumber Stir-Fried Lobster

  A dish featuring lobster stir-fried with three types of green onions, delivering a rich, savory flavor and tender texture.
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  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
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  Imperial Steamed Mandarin Fish

  A traditional Chinese dish featuring fresh mandarin fish steamed with ham, mushrooms, and ginger, resulting in tender flesh and rich aroma.
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  Braised Large Yellow Croaker

  Home-style braised yellow croaker is a dish made with fresh yellow croaker as the main ingredient, accompanied by辅料 such as green onions, ginger, and garlic. The fish is pan-fried until golden brown on both sides, then simmered in water. Seasonings like soy sauce, cooking wine, and sugar are added during cooking to infuse flavor into the fish and create a rich, savory broth.
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  Seasonal Fresh Vegetables

  Seasonal fresh vegetables made with locally sourced, in-season produce, lightly cooked to preserve natural flavors and nutrients.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Steamed Chicken in Cold Sauce

  A classic Cantonese cold dish made by boiling fresh free-range chicken and serving it chilled, sliced and dressed with ginger and scallion sauce for a delicate, savory flavor.
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  Stewed Large Cuttlefish with Shaoxing Dried Vegetables

  A traditional Zhejiang dish featuring large cuttlefish simmered with Shaoxing dried vegetables, delivering a rich, savory flavor.
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  Sour Soup with Noodles

  A hearty soup made with small dough balls, sour broth, and vegetables, known for its tangy and spicy flavor.
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  Abalone with Si Miao Rice

  Fresh abalone served over fragrant Si Miao rice, delicately prepared to highlight natural flavors and textures.
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  Yellow Pepper Salt Roasted Abalone

  A dish featuring fresh abalone marinated with yellow pepper and salt, then grilled to perfection for a savory, tender flavor.
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  Black Truffle Glass Pigeon

  A delicate pigeon dish enhanced with black truffle, cooked using low-temperature slow cooking and high-heat sealing to achieve a glass-like skin and tender meat.
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  Black Truffle Abalone Braised Pork

  Black truffle abalone braised pork is an exquisite Chinese delicacy, made with premium fatty pork belly, paired with precious black truffles and abalone, carefully prepared through meticulous cooking. The pork belly is simmered until tender and fully infused with flavor, while the aroma of black truffles blends harmoniously with the freshness of abalone, adding rich layers of taste to the dish.

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