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Yong Fa Shunde Seafood BBQ (Shanghai Xuhui Ruiyue Square Store)

粤菜 · ⭐ 4.2

B1 Floor, No. 33 Caobao Road, Xuhui RYOGUANG Center

Dishes

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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Steamed Fresh Pork Ribs

  Steamed fresh pork ribs is a dish using fresh pork ribs as the main ingredient, marinated and steamed over water in a steamer. No extra broth is added, relying on steam to keep the ribs tender.
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  Signature Old Street Beef Offal Hot Pot

  A flavorful hot pot featuring beef offal such as tripe, intestines, and lungs, slow-cooked in a secret sauce for rich, savory taste.
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  Roast Duck and Barbecue Pork Combo

  A classic Cantonese dish featuring roast duck and barbecued pork, both marinated and roasted to perfection for a rich, savory flavor.
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  Beef Rice Porridge with Freshly Cooked Beef

  Beef rice porridge is a dish made primarily with fresh beef and rice. The preparation involves cooking rice into a porridge-like consistency, then adding thinly sliced beef, quickly stirring and cooking until just done to maintain the tenderness of the beef. Finally, seasonings such as ginger threads and scallions can be added according to personal taste to enhance flavor.
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  Stewed Frog in Clay Pot

  A Cantonese dish featuring frog legs stir-fried in a clay pot with garlic, chili, and aromatics, delivering a spicy and savory flavor.
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  Poached Lobster Fish Slices in Porridge Water

  Fresh lobster fish slices are gently poached in a special porridge broth, preserving their tender and delicate flavor.
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  Beef in Rice Soup Pot

  A hearty dish of tender beef slices simmered in rice soup, served with vegetables and accompaniments for a comforting, nutritious meal.
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  Classic Cantonese Claypot Rice with Preserved Meats

  Classic腊味煲仔饭 is a traditional dish made primarily with腊肠 and fragrant rice. The preparation involves cooking the fragrant rice to about 70-80% doneness, then adding sliced腊肠 to continue stewing. Finally,适量 of soy sauce is added for seasoning, mixed well, and it's ready to enjoy.
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  Traditional Shunde Hairtail Sashimi Two Ways

  Fresh hairtail slices served raw with ginger, scallion, and sesame oil, offering two ways to enjoy: raw and lightly cooked, highlighting the fish's natural freshness and layered flavors.
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  Shunde Cold Chicken

  A classic Cantonese cold dish made with tender poached chicken served chilled and dressed with a savory sauce.
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  Pan-Fried Shrimp Patties

  Pan-fried shrimp cakes are made from fresh shrimp, eggs, starch, and seasonings. Shrimp is minced and mixed with egg and starch, then shaped into patties and pan-fried until golden brown on both sides, crispy outside and tender inside.

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