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Tianzhi Fang Congee Emperor (Shanghai South Station)

粤菜 · ⭐ 3.4

No. 970 Nanning Road, Lee Kum Kee Building, 2nd Floor, Booth No. 2

Dishes

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  Traditional Korean Kimchi

  A traditional fermented vegetable dish made from napa cabbage, radish, and chili, known for its tangy and spicy flavor.
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  Handmade Spicy Pickled Radish

  Fresh white radish is pickled and seasoned with a special sauce, resulting in a crisp and flavorful side dish.
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  Signature One-Plate Clay Pot Rice Porridge

  A rich and flavorful rice porridge made with fresh seafood, chicken, and rice, slow-cooked in a clay pot for a delicious, nourishing dish.
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  Signature Shrimp Dumplings

  The 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.
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  Durian Bao with Crispy Skin

  A pastry filled with sweet durian pulp, wrapped in a crispy outer layer and steamed to perfection.
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  Rose Oil Chicken

  A Chinese dish made with chicken and rose oil, featuring tender meat and a fragrant floral aroma.
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  Slow-Cooked White Rice Porridge

  A traditional Cantonese rice porridge made by slow-cooking rice for hours until creamy and smooth, often served with pickles or fried dough sticks.
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  Master Chef's Soul-Stealing Rice

  Anran Xiaohun Rice is based on rice, combined with thigh meat, egg, greens, and sauce. The thigh meat is usually marinated and then pan-fried or stir-fried, the egg is scrambled and mixed with the meat, the greens are blanched and placed on top of the rice, and finally a special sauce is poured over.
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  Herb Fried Chicken Leg

  Fresh chicken legs marinated with herbs, garlic, salt, and pepper, then breaded and deep-fried for a crispy exterior and tender interior.
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  Golden Big Fried Dough Stick

  A classic Chinese breakfast snack made by deep-frying a fermented dough stick until golden and crispy, often served with soy milk.

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