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Renhe · Hushang Herun (Changxing Island Huamin Store)

农家菜 · ⭐ 4.1

No. 71 Fengkang Road, 1st Floor

Dishes

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  Chongming White-Boiled Chicken

  A traditional dish from Chongming, Shanghai, made with free-range chickens boiled in water and chilled to retain tenderness, served sliced with a savory soy sauce and scallion oil.
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  Stewed Cuttlefish with Handmade Rice Cake

  A traditional Chinese dish featuring tender pangasius fish and soft handmade rice cakes, simmered in a savory sauce.
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  Orange Beef Tenderloin

  A fusion dish featuring tender beef cubes stir-fried with orange peel and juice, offering a sweet and tangy flavor.
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  Orange-Flavored Sea Bass

  Fresh sea bass steamed with orange peel and juice, resulting in a tender fish with a bright citrus aroma.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Secret-Recipe Taro Stew

  A savory stew made with taro, pork belly, and mushrooms, slow-cooked in a secret sauce for rich, aromatic flavor.
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  Imperial Seafood Crispy Rice

  A refined dish combining fresh seafood like shrimp and squid with crispy rice, offering a rich and aromatic flavor.
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  Wild Garlic Stir-fried Fresh Shrimp

  Wild garlic and fresh shrimp stir-fried together, featuring the aromatic wild garlic and tender shrimp for a delightful blend of mountain herbs and seafood.
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  Snowflake Pork Strips

  Xuehua paotiao is a dish made from pork tenderloin, sliced into strips and coated with starch or egg before frying until crispy, forming a snowflake-like texture. It's crispy outside and tender inside.
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  Spicy Frog Legs

  Spicy Frog is a dish primarily made with frog legs, typically prepared by removing the skin and cutting the meat into pieces, then stir-frying with chili peppers, Sichuan peppercorns, garlic, ginger, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender and flavorful.
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  Huángshān Stinky Mandarin Fish

  Huangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.

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