Close

Hai Shang Yuan Zi (Jincheng Plaza Branch)

特色菜 · ⭐ 3.6

No. 2128 Maixin Highway, Jincheng Plaza, 1st Floor (near Jiuxin Highway, beneath Vienna Hotel)

Dishes

• 

  Braised Bamboo Shoots with Salted Pork

  A traditional Chinese dish featuring salted pork and bamboo shoots braised together for a rich, savory flavor.
• 

  Grandmother's Braised Pork Belly

  A classic Chinese home-style dish made with pork belly slowly braised in soy sauce, sugar, and spices until tender and glossy.
• 

  Cumin Flank Bones

  Cumin-flavored pork ribs are made from pork shoulder bones, blanched and stir-fried with cumin powder, chili powder, ginger, and garlic. The bone marrow makes the meat tender, enhanced by cumin's unique aroma for a rich flavor.
• 

  Beef Ribs

  Beef short ribs are selected from the rib section with bones, blanched to remove odor, then marinated with soy sauce, cooking wine, and ginger slices before slow-cooking or braising until tender and flavorful.
• 

  Steamed Guangdong Gai Lan

  Steamed Guangdong mustard greens is a dish featuring fresh Guangdong mustard greens, blanched until just cooked and then drizzled with a sauce made from soy sauce, oyster sauce, and a touch of sugar. The preparation emphasizes maintaining the greens' crisp texture and vibrant green color.
• 

  Boiled Freshwater Shrimp

  A Cantonese dish featuring fresh shrimp boiled in water and dressed with soy sauce and sesame oil, highlighting the natural sweetness of the shrimp.
• 

  Steamed Crab with Rice Noodles

  A dish featuring fresh crab and rice noodles, stir-fried and baked in a clay pot for rich flavor and aroma.
• 

  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
• 

  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.

Reviews