Jin Shi Dai Shun Feng Grand Hotel (Jing'an Darencheng Branch)
江浙菜 · ⭐ 4.5
No. 10, Lane 1111, Hutai Road, Jing'an Darongcheng, Building 1, 4th Floor, Units 412–415
Dishes
Yangzhou Boiled Tofu NoodlesYangzhou Boiled Tofu Threads is a Huaiyang dish primarily made with tofu. The tofu is sliced into fine threads, blanched in boiling water, drained, then combined with ingredients such as ham threads, chicken threads, shrimp, and mushroom threads, and simmered in a rich broth. A small amount of salt and monosodium glutamate are added for seasoning.
Signature Shrimp DumplingsThe signature shrimp dumpling royal is made primarily from fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed with seasonings to create the filling, which is then placed into specially prepared dough wrappers, shaped into a crescent form, and steamed until the wrapper becomes thin and translucent with a chewy texture.
Shanghai-style smoked fishBeng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
Durian Bao with Bursting FillingA Chinese pastry filled with fresh durian pulp, featuring a soft outer layer and a rich, liquid center, steamed to perfection for a luxurious texture.
Poached ChickenWhite-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Crispy Baby Bok ChoyA Cantonese dish featuring baby bok choy fried until crispy, offering a fresh and crunchy texture.
Herb and Intestine Stir-fryA traditional Chinese dish made with pig intestines and wild herbs, stir-fried together for a savory and aromatic flavor.
Stir-Fried Bullfrog in SauceStir-fried frog legs with sauce is a dish made from frog legs stir-fried with fermented broad bean paste, garlic, ginger, and green pepper. The frog legs are cut into pieces and quickly stir-fried with seasonings to make the meat tender and flavorful.
Roast Squab with Fragrant SauceA classic Cantonese dish featuring tender squab pigeon roasted to perfection and served with a fragrant, savory sauce.
Wind-Forward Fried RiceA classic fried rice dish made with rice, eggs, ham, peas, and carrots, stir-fried to perfection for a savory and satisfying meal.
Stir-fried Pork Kidney with Spicy OilA stir-fried dish made with pork kidney, vegetables, and spicy oil, known for its crisp texture and savory flavor.
Shunfeng White-Cut ChickenShunfeng white-cut chicken is a Cantonese dish made with a whole chicken that is boiled, cooled, and sliced. The chicken is tender and fresh, usually served with soy sauce, garlic paste, and sesame oil.
Yellow Croaker Noodle StewA dish featuring fresh yellow croaker simmered with noodles, resulting in tender fish and richly flavored broth that infuses the noodles.- Bao Jiang DurianA fusion dish featuring fresh durian flesh blended with abalone sauce, offering a rich and sweet flavor profile.