Selections of delicacies

Awards

2011 “Shanghai Famous Restaurant”

2011 “Old Shanghai Flavor — Classical Famous Cuisine and Dessert” for “Bean Curd with Crab Meat”

Bean Curd with Crab Meat According to the proposal of Yuan Mei, a great litterateur and gastronome in the Qing Dynasty, “Make flavored materials exude fragrance and tasteless materials absorb the flavor.” The words reveal the secret of the dish to the point. Crab meat comprised of dismembered flesh, legs and claws of crabs; crab cream and crab roe are cooked together with bean curd. Delicious crab meat will combine perfectly with the tasteless bean curd. The taste will be to the extreme. The freshness and tenderness lingering on the lips will conquer you amazingly.

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Fried Crab Meat Mitten crabs are split into crab meat. Put crab meat into a pan and cook it with sesame oil and bruised ginger; add the unique yellow wine and vinegar of Wang Bao He and a little salt; then the dish will be completed. The dish retains authentic taste of crab meat. It is one of signature dishes of Wang Bao He.

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Crab Meat and Pork Balls According to traditional technique, we select top-quality pork, determine the proportion of lean and fatty meat based on seasons, cut meat into pieces and mix it with hand, and then add salt and fresh crab meat. Each meatball will be subject to 18 times of strike before being put into soup and stewed for 8 hours therein. The crab meat and pork balls taste rich, mellow and full.

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Sautéed Crab Claw with Asparagus Sautéed thigh meat of crabs with asparagus integrates freshness of crab meat with the faint scent of asparagus, truly reflecting the essence of China’s cooking culture — “Harmony is Most Precious”.

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Sauteed Green Been-starch Noodle with Crab Roe The roe of male crabs is an extremely nourishing food. The crab roe of each male crab is limited. Crab roe extracted from a male crab weighing over 200g is just enough for one person. Cook such rare and nourishing crab roe with sheet jelly and add a little pickles (that are tender and not contain “reins”) to make the finishing touch. Upon the delicacy is served, you may smell the salty fragrance firstly, then taste the sticky but refreshing textures and sense the mellow juice of it. The taste of crab roe has been perfectly improved, mild, fine and smooth.

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Crab Leg and Lobster Tail When the specialists at Wang Bao He are preparing the crab, they take the meat from the legs and claws as whole. Crab leg and lobster tail is a new dish that cooks crab leg meat with lobster, an upgrade of “shrimp and crab stir fry.” The guests can enjoy this dish and the difference of two kinds of meat, from the texture to taste. The crab leg meat is tender while the lobster is thicker. Wang Bao He creates the feeling of different layers of the two top quality ingredients.

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Soup Shrimp Balls with Crab Meat This is a special dish using more delicate ingredients based on the traditional cooking method. It is juicy, crispy and refreshing. Inside the fried shrimp ball it is the delicious soup made with crab meat.

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Pan-fried Crab with Cheese in Shell This is a creative dish with unique presentation. It has the French cuisine trait as the chef pan-fries the crab shell that’s stuffed with crab meat and cheese.

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