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川海老の揚げ炒め
中国産の川海老を殻ごと高温の油で揚げて、香酢、ごま油、醤油を合わせた調味料で和えた。香ばしさと甘辛さで、多少、料理が冷めてもおいしくいただけるため、ちびちびとつまむ、お酒のあてにぴったり。3520円

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上海伝統 筍と塩漬け肉と豚バラ肉の煮込みスープ
豚バラ肉を煮込んで作った白湯に、塩漬け豚、筍、豆腐掬び、ちしゃとうを入れたコラーゲンたっぷりの白湯スープ。春の訪れを感じながら、筍の甘み、滋味深いスープが胃袋を満たしてくれる。9680円

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ピリ辛味噌五目炒め
中国語では「八宝辣酱（ハッポウラージャン）」。すえ広がりを表し中国で縁起が良いとされる数字の8にちなんで、さいの目に切った鶏・豚肉、ピーナッツ、筍、海老など8種類の食材を甘辛く炒めた料理。6270円

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むき海老の炒め物
中国の川海老を使い、プルンとした食感が楽しめる。塩気が海老の甘みを引き出し、透明感もあり見た目にもさわやか。7480円

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東坡肉
北宋の時代の詩人・蘇軾が考案したとされ、彼の号である「蘇東坡」に由来する東坡肉（トンポーロウ）。豚バラ肉をネギと生姜で漬け込んで蒸した後、5時間コトコトと煮込んでいるので、ジューシーながらも箸でほどける赤身と、とろけるような脂身。濃厚な甘辛のたれをご飯にかけるという楽しみも。7040円

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干しナマコと海老の卵の煮込み
1週間かけて戻した干しナマコを醤油で煮込んだ。小さくトゲがピンと立った干しナマコは高級品の証しでもある。6380円（ナマコ1本）／3万8280円（ナマコ6本）

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筍の油炒め
筍の柔らかい部分のみを使い、甘くしょっぱい上海特有の味に仕上げた。ほくほくとした筍の優しい甘みが広がる。5500円

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旬の魚のワンタン高菜スープ
濃厚な色味がでるまで旬の魚でしっかりとった出汁のスープに、高菜の塩味がアクセントとして加わった。スープの味わいが染みたワンタンもくせになる。時価

" } }