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Xifu Hui (Youfang Life Plaza Branch)

江浙菜 · ⭐ 4.3

2nd Floor, Building R5, No. 1388, Yinhang Road

Dishes

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  Shanghai Braised Duck

  A traditional Chinese dish made by marinating duck in soy sauce, sugar, and rice wine, then slow-cooked until tender and flavorful.
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  Ancient Method Steamed Barramundi

  Fresh barramundi is steamed using traditional methods, served with a special sauce and garnished with scallions and coriander for a delicate, savory flavor.
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  Imperial Buddha Jumps Over the Wall

  Imperial Buddha Jumps Over the Wall is a traditional high-end Fujian dish featuring abalone, sea cucumber, shark fin, scallop, flower mushroom, pigeon egg, pig trotter, chicken, duck, and more. Layered in a clay pot with broth and seasonings, it's slowly steamed for hours to blend flavors.
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  Stir-Fried Bullfrog

  Stir-fried frog legs is a Chinese dish featuring frog meat as the main ingredient, quickly stir-fried with green peppers, red peppers, and onions. The frog is marinated in rice wine and ginger to remove fishy odor, then sautéed with garlic and ginger before adding vegetables and seasonings.
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  Signature松鼠大桂鱼

  A signature dish featuring a large carp filleted and deep-fried to crispy perfection, then glazed in a tangy sweet-and-sour sauce.
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  Signature Soy Sauce Shrimp

  Fresh shrimp stir-fried in a savory soy sauce blend, resulting in a rich, umami-packed dish with a slightly sweet finish.
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  Marinated Jellyfish Heads

  Lǎo zhī hǎizhé tóu is a cold dish featuring jellyfish heads as the main ingredient. After soaking, the jellyfish heads are rinsed to remove salt and impurities, then sliced thin or into small pieces and chilled in ice water for a crisp texture. It's then mixed with a sauce made of soy sauce, vinegar, sugar, garlic, ginger, sesame oil, and chili oil.
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  Steamed Snakehead Fish

  A classic Cantonese dish made by steaming fresh snakehead fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
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  Braised Pork Intestines in Clay Pot

  A dish made by braising pork intestines with spices and aromatics in a clay pot, resulting in tender, flavorful meat.
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  Delicate Beijing Roast Duck

  A refined dish featuring succulent duck roasted to perfection, served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Red Broth Extraordinary White Chicken

  Red Broth Extraordinary White Chicken is a Chinese dish made with a whole chicken cooked in a special red broth. Main ingredients include chicken, spices, and various seasonings, with a delicious taste and rich soup.
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  Crispy Eel in Shanghai Style

  A classic Shanghai dish featuring tender eel coated in batter and deep-fried until crispy, served with a savory sauce.
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  Braised Pork Belly with Wine Flavor

  Braised pork belly with wine aroma, using fatty pork belly as the main ingredient, slowly stewed in a clay pot with yellow wine, soy sauce, rock sugar, scallions, and ginger until tender and glossy. Rich yet not greasy, melts in the mouth.
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  Pan-fried Ribbon Fish

  Fresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.
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  Longjing Milk Stew

  A dessert blending tea fragrance with creamy milk, made by gently stewing fresh Longjing tea leaves with milk for a smooth, aromatic flavor.

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