เซี่ยงไฮ้ฟงชิง

Cold dish with wasabi (lettuce) and mirugai (geoduck clam) 2280, cold dish with konnyaku 880, cold dish with dried tofu 880, spare ribs in black vinegar 1380, soy sauce duck 1580, sliced white cut belly 980, couple's lung slices 1080, spicy mixed pig ears 880, spicy mixed beef tripe 1380, chicken feet marinated in Shaoxing wine 880, saliva chicken 1380, mixed fresh pickled mustard greens and Cantonese sausage 1180, soy sauce beef 1680, deep-fried shrimp 1280, smoked fish 1380, garlic mixed cucumber 680, black vinegar mixed jellyfish 1180, Shanghai-style fava bean paste 1080, wasabi mixed wood ear mushrooms 880, century egg tofu 880

Braised Pork Belly 1680, Dried Bamboo Shoots in Meat Soy Sauce Stew 1880, Hong Kong Style Spare Ribs 1980, Osmanthus Pork 1180, Stir-fried Spare Ribs with Salt and Pepper 1180, Soy Sauce Braised Pig's Feet 1580, Black Vinegar Sweet and Sour Pork 1880, Pickled Plum and Vegetable Pork 1980, Abalone and Pork Belly 4880, Soy Sauce Braised Pork Offal 1580, Stir-fried Pork Beans on High Heat 1380, Stir-fried Beef Honeycomb Tripe on High Heat 1580, Stir-fried Pork Guts and Bell Peppers 1280, Pork Skin Deep-fried with Scallions in Clay Pot 1680, Signature Meat Wrapped in Yuba 1780, Stir-fried Meat with Reed and Pickled Mustard 1580, Stir-fried Garlic Sprouts and Pork 1280, Stir-fried Cauliflower and Pork 1280, Stir-fried Yellow Chives and Pork 1880, Stir-fried Dried Tofu and Celery with Meat 1280, Beef and Beef Tendon Stew 2680, Beef and Potato Tomato Stew 2280, Beef Stir-fried with Oyster Sauce 1680, Beef Crispy Fried with Thousand Island Dressing 1880, Grilled Lamb Spare Ribs 2580, Stir-fried Lamb with Cumin 1880, Lamb Clay Pot Stew 3280, Bone-in Lamb Loin with Potato Stew 1980, Stir-fried Cashew Nuts and Chicken 1680, Chestnut and Free-range Chicken Soy Sauce Stew 1680, Seafood Eight Treasure Spicy Sauce 1680, Stir-fried Chicken Gizzards on High Heat 1180

Garlic Steamed Shrimp 1980, Braised Shanghai Crab Roe and Tofu 2280, Steamed Stone Bass Market Price, Shrimp with Mayonnaise 1380, Stir-fried Shanghai Crab Roe and Shrimp 2280, Stir-fried Squid and Takana 1880, Braised Shrimp and Tofu 1680, Stir-fried Shrimp 1880, Stir-fried White Fish in Sake Lees Oil 1580, Stir-fried Shrimp and Cashew Nuts 1880, Salt-fried Ribbonfish 1880, Fried Small Yellow Croaker Shanghai Style 1480, Ise Lobster Market Price, Abalone Steak 2000 each, Soft-shelled Turtle Dishes Reservation Required Market Price, Shark Fin Dishes 60g 5500, Braised Scallops 3280, Stir-fried Whelk and Vegetables 2280, Stir-fried Snow Crab with XO Sauce 2980, Chinese Tea Custard with Clams 2680, Blue Crab in Shaoxing Wine Market Price, Freshwater Eel Dishes Market Price, Stir-fried Squid and Takana 1880

Stir-fried Makomo (Japanese reed) 1680, Stir-fried Edamame with Scallion Oil 1280, Stir-fried Water Spinach 1180, Stir-fried Green Beans and Potatoes 1280, Stir-fried Potatoes and Bell Peppers 980, Simmered Nama-fu (raw wheat gluten) and Shiitake Mushrooms 1080, Stir-fried Garlic Chives and Duck Blood 1380, Stir-fried Tomatoes with Eggs 1280, Premium Cabbage Core and Jinhua Ham Soup 1980, Shanghai Specialty - Cold Dish of Wusong 1280, Wusong's Mixed Shellfish 2380, Stir-fried Fresh Bamboo Shoots 2280, Shanghai Specialty - Rice Red (Mishen) 1980, Stir-fried Hechima (Japanese sponge gourd) and Nama-fu 1980

Mapo Tofu 1080 Spicy Eggplant Stir-fry 1080 Fragrant Cauliflower Hot Pot Stir-fry 1380 Spicy Green Bean Stir-fry 1380 Fragrant Chicken Cartilage Stir-fry 1680 Fragrant Chicken Hot Pot Stir-fry 1680 Spicy Fried Chicken 1280 Fragrant Frog Hot Pot Stir-fry 1880 Spicy Frog Stir-fry 3280 Fragrant Pork Offal Stir-fry 1680 Mao Xue Wang = Beef Tripe Duck Blood Pork Offal Spicy Stew 1680 Fragrant Shrimp Hot Pot Stir-fry 1880 Exquisite Crawfish in Fragrant Style 2980 Spicy White Fish Stew 1580 Spicy Fish Head 1580 Boiling Fish 3880 Water Boiled Beef 1680 Fish Fragrant Shredded Pork 1280 Stir-fried Garlic Leaves with House-smoked Meat 1880

Small Ribs (Winter Melon or Dream T) Soup 1380, Yellow Fish and Pickled Mustard Greens Soup 1680, Mackerel Fish and Daikon Soup 1680, Hot and Sour Soup 980, Tomato and Egg Soup 980, Mustard Greens and Tofu Soup 1080, Pork Bone Soup 1180, Family Reunion Soup 3880, Yam, Mushroom, and Free-Range Chicken Soup 1880, Bamboo Shoots, Pork, and Tied Yuba Soup 2280, Pork Knee Meat and Tied Yuba Soup 5980, Premium Duck and Bamboo Shoot Soup 2880, Matsutake Mushroom and Jinhua Ham Soup 8888

Shanghai Large Wonton 900, Meat Fried Soup Dumplings 4P 680, Shrimp Fried Soup Dumplings 4P 800, Potstickers 6P 800, Spring Rolls 2P 480, Soup Dumplings 4P 680, Crab Roe Soup Dumplings 4P 980, Fried Dough Sticks 280, Super Pancake 680, Super Egg Cake 600, Vegetable Bun 280, Sticky Rice Large Shumai 250, Meat Zongzi 300, Salted Egg Yolk Meat Zongzi 450, Sweet Zongzi 300, Meat Mooncake 300, Salted Egg Yolk Meat Mooncake 450, Eight Treasure Rice Large 1280, Sake Lees Dumplings Large 1280, Cantonese Char Siu 880, Chao-style Shredded Yam Pie 3P 780, Shrimp Corn Bun 3P 780, Radish Cake 3P 680, Shrimp Chinese Tiger Skin Tofu Skin Roll 780, Char Siu Pie 780, Char Siu Melon Bread (Cookie Bread) 780, Shrimp Shumai 880, Shrimp Chive Dumplings 680, Shrimp Dumplings 780, Shark Fin Shrimp Dumplings 880, Steamed Spare Ribs with Black Bean Sauce 680, Beef Honeycomb Tripe with Black Pepper Steamed 680, Shrimp Tofu Skin Roll Steamed with Oyster Sauce 780, Hong Kong-style Steamed Chicken with Lotus Leaf Rice 320, Custard Piglet Bun 300, Sesame Balls 680, Ma Lai Gao 600, Marty Cake 680, Century Egg Congee 600, Seafood Congee 700, Egg Tartlet 2P 400

Fried rice with sausage and greens 1280, special fried rice 980, shrimp and lettuce fried rice 1180, crab and lettuce fried rice 1180, char siu black fried rice 980

Shanghai Fried Noodles 1180, Cantonese Fried Noodles 1280, Dan Dan Noodles 980, Zhajiang Noodles 1080, Scallion Soy Sauce Noodles 700

A rich soy sauce braise of large pork thigh meat that is delicious even down to the skin. Perfect as a main dish for banquets and anniversaries. (Price: approximately 4280 yen, subject to change) Reservation required.