Huajian Shi BISTRO10 (Wai Tan Hua Ji Tang Branch)
特色菜 · ⭐ 4.4
Lobby Bar, 7th Floor, Shanghai Waitan Huajian Tang · Yuyuan, No. 386 Renmin Road
Dishes
Hell Mapo TofuA spicy Sichuan dish made with soft tofu, minced beef, and chili sauce, known for its intense heat and numbing flavor.
Angus Wagyu Beef CubesTender Angus beef cubes from the tenderloin, marinated with soy sauce, cooking wine, and black pepper, then quickly stir-fried or pan-seared. The dish features fine texture, clear grain, and distinct marbling.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Singapore-style Frog StewA flavorful stew featuring frogs, vegetables, and a special sauce, slow-cooked to perfection.
Sizzling Eel丝 with SauceThis Shanghai-style eel dish features blanched eel strips stir-fried with ginger, garlic, and scallions, then finished with hot oil to enhance aroma. Skillful control of heat ensures tender, smooth 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.
Benshang Braised Crab with Rice NoodlesFresh crab and glutinous rice noodles are simmered in a savory sauce made from sweet bean paste and yellow wine, resulting in a richly flavored dish.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
Seafood Mǎoxiě WàngSeafood 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.
Crab Roe Rice NoodlesCrab roe mixed rice is based on rice, enhanced with crab roe, ham, and mushrooms, steamed or stir-fried to absorb the rich crab flavor, creating a fragrant and flavorful dish.
Crab Roe Soup DumplingsSteamed soup dumplings filled with fresh crab meat and pork, combined with a special broth. The delicate wrappers are full of filling and rich in soup. During preparation, the crab meat and pork are finely mixed and seasoned appropriately, then wrapped in rolled dough and steamed.
Abalone Stir-Fried PorkAbalone stir-fried with pork is a Chinese dish primarily made with pork belly and fresh abalone. The pork slices are stir-fried with minced garlic and ginger slices, then abalone slices are added and continued to be stir-fried. Seasonings are added, followed by thickening the sauce and reducing it to a glossy finish. The cooking process emphasizes precise heat control to ensure tender meat and succulent abalone.
Fresh Chili Water-Blanched FishA Sichuan dish featuring fresh carp blanched in water with green and red chili peppers, resulting in tender fish and a spicy, aromatic flavor.
Black Truffle Shrimp CustardA refined Chinese dish featuring tender shrimp and silky egg custard, enhanced with the rich aroma of black truffle.