Menu With Price > Menu > Shanghai 1930 > CA > San Francisco > 133 Steuart St, San Francisco, CA

Shanghai 1930 Prices in San Francisco, CA 94105

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Shanghai 1930 Logo
133 Steuart St, San Francisco, CA
(415) 896-5600
Shanghai 1930 Menu

Hours of Operation

Hours may fluctuate. For detailed hours of operation, please contact the store directly.

Restaurant Menu

Hot Appetizers

Seafood Custard with Osetra Caviar

savory custard with crab, seasoned conpoy scallops, and seafood essence steamed in an eggshell with a dollop of osetra caviar

$12.00

Minced Duck in Lettuce Petals

roasted duck with water chestnuts, celery, kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce

$12.00

Nanking Spring Rolls

delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet and sour sauce and hot mustard

$7.00

’Yiubao’ Prawns

crackling prawns with edible shells, wok-tossed with ginger, scallions and shaoxing rice wine

$12.00

Yangtze River Lite Fry

tender white fish lightly wrapped in river grass flash-fried to golden crispness and served with ginger aioli, black vinegar and sichuan pepper-salt

$14.00

Sweeten-Glazed Short Ribs

pork ribs wok-glazed in a tangy chiangkiang sauce with sprinkle of sesame seeds and lemon zest

$13.00

Pork and Shrimp Potstickers

made fresh daily; pan seared and served along with chili-vinegar dipping sauce

$7.50

Dumplings in Chili Broth

wonton style pork and ginger dumplings poached and bathed in a sichuan chili-wine broth

$9.00

Chili-Encrusted Fried Calamari

gently scored squid lightly fried with anaheim peppers, served with spicy plum sauce

$9.00

Shrimp and Chestnut Custard Rolls

Crispy shrimp rolls served with a lettuce cup, Chinese fivespice, fleur de sel, and hot Chinese mustard

$14.00

Cold Appetizers

Traditional Caviar Service

osetra caviar, served with chopped eggs, chives and finely diced onions on toast points, with a clean vodka shooter or champagne

$78.00

Five-Temple Chicken Salad

grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing

$12.00

‘Drunken’ Chicken

traditional style ‘yellow skin’ chicken poached and marinated with shaoxing wine and fen shiu liquor

$12.00

Eel Crisp and Celery Sticks

thin crispy glazed eel threads tossed with shaved celery and shredded pickled ginger

$10.00

Dim Sum

Triple Steamer

three stacked baskets of dim sum favorites; har gaw, daizi- jiao, and shaolung bao with assorted dipping sauces

$12.50

Steamed ‘Shaolung Bao’

double basket of world famous shanghai steamed dumpling filled with juicy broth, served with ginger vinegar

$10.00

‘Shiao Tsai’ Appetizers

‘Babaolajian’

edible basket of eight traditional ingredients

$12.50

Pressed Spinach

served hot with chopped bean cakes

$6.00

‘Sichuan Sisters’

spicy ginger cucumbers with pickled cabbage hearts

$8.00

’Mock Goose and Kalfu’

large tree and braised black mushrooms

$6.00

Soup

Neptune’s Hot and Sour Soup

spicy seafood consommé with shrimp, scallops, savory vegetables, eggs and cilantro-red pepper sprinkle

$6.00

Bamboo Steamed Chicken and Winter Melon

perfectly cooked chicken breast segments, black mushroom and winter melon steamed in a bamboo tube

$6.50

Three Precious

steamed ‘upside-down’ bowl of ham, chicken, and bamboo shoots, in pork stock

$7.00

Poultry

’Firecracker’ Chicken

sichuan dry-wok fired (or ‘kung pao’) method of cooking generous portions of dried chili peppers, chive buds, and fried garlic with seared chicken

$14.00

Lemon Chicken Deluxe

grilled breast laced with a tangy lemon sauce

$14.00

Cindy’s Clay Pot Chicken

slow-flame cooked chicken in the pot with shiitake mushrooms, lopcheung sausage, ginger, garlic and onions, home style

$14.00

Chicken ‘Lily’ Black Bean Sauce

tender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce

$14.00

The Original General Tso's Chicken

lightly breaded and wok-braised chicken with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce

$14.00

Tea Smoked Squab

chengdu technique of smoking over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce

$14.00

Beggar’s Chicken

a whole chicken stuffed with seasonal spices and ingredients wrapped in clay flour and slow baked for several hours. the clay seals in all the juices and is broken tableside before the bird is carved

$35.00

‘Jin Jiang’ Peking Duck

roast peking duck served with crisped skin. accompanied by cucumber, scallion flower and plum-hoisin sauce in paper-thin crepes or lotus buns-prepared tableside

$36.00

Beef

Crispy-Chewy Sichuan Beef

multiple-seared beef strips wok tossed with julienne of carrots and celery in sichuan peppercorn sauce

$16.00

Black Pepper Steak ‘Kow’

wok-seared tenderloin filet mignon of steak with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce

$20.00

‘Manchurian’ Filet of Beef

filet steak grilled over a julienne of potatoes, peppers in a japanese influenced chinese ‘tonkatsu’ sauce

$22.00

Tangerine Beef with Celery Hearts

sliced tender beef seasoned with dry tangerine peels, star anise, and sichuan peppercorns wok-tossed with celery hearts

$15.00

Pork

Spicy Salt and Pepper Short Ribs

double-wok tossed with red chili, scallions, and a classic pepper-salt seasoning

$15.00

Braised Five Spice Shank

whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, ginger and rock sugar served with sugar pea shoots

$22.00

Twice - Cooked

thinly sliced steamed pork belly, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce

$14.00

Hunan Smoked ‘LaRou’

hunan style cured smoked pork belly with lop cheong sausage wok fired with leeks, and roasted garlic

$14.00

‘The Lion King’

giant fluffy pork and tofu meat ball ‘lions-heads’, slow-cooked in a mung bean noodle ‘mane’. served with a demi-glace and bok choy

$16.00

Chairman Mao’s Red Cooked Pork Pot

slow ‘red cooked’ lean pork with roasted garlic presented in an earthen casserole and served with lotus buns

$16.00

Glazed Pork Belly on Red Rice Wine Lees

slow braised and finely rendered, simmered in fermented red-rice lees and served in a traditional fashion with sautéed spinach

$16.00

Lamb

Five Spice Mongolian Lamb Chops

five spices marinated, grilled lamb chops with roasted whole chestnuts

$24.00

Xian Peppercorn Lamb Tenderloin

wok-fired lamb with leeks and peppercorn sauce

$18.00

Islamic Spiced Lamb In Clay Pot

xia jiang provincial version of braised lamb with exotic Indian kari spices

$16.00

Seafood

Old Shanghai Lobster Trap

whole New England lobster cooked to order-please ask for today’s preparations

Fish on a ‘Vine’

filet of fish formed and served in a red wine verjus-soya reduction garnished with vine segments and grapes

$17.00

’Zhao Liew’ Fish Pillows

tender sliced filet of cod cooked in rice sherry with ‘yinyang’ black and silver tree-ear mushrooms

$16.00

’Dragonwell’ Shrimp

delicately sautéed white shrimp with green Dragonwell tea leaves and essence, served with traditional black vinegar

$16.00

Red Chili Prawns

cooked in spicy sesame-chili sauce on a bed of wok-fired leeks

$16.00

Kung Pao Prawns

classic dry-wok fired prawns with Sichuan chili, roasted peanuts and scallion flower

$16.00

Garlic Prawns ‘Chinoise’

large wok-seared prawns with cracked pepper and minced garlic atop house-made noodles

$22.00

‘Three Coins in a Fountain’

medallions of sea scallops with zucchini discs in a sate sauce, a rich seafaring sauce created by legendary ming dynasty chef tia chieu

$18.00

Fresh Crab

ginger-scallion, roasted garlic, xo, salt and pepper, or steamed

’Buddha Jumps Over The Wall’

a ‘chiu chow’ specialoccasion dish of braised sun-dried abalone, superior shark's fin, preserved scallops, oysters, and black skin chicken, slow-steamed in lotus leaves with superior double-boiled br

$75.00

Fresh Whole Fish

Whole ‘Squirrel’ Filet Fish

squirrel-cut and boneless selection in piquant sweet and sour glaze with lychee fruit, yellow squash and black mushrooms, and finished with toasted pine nuts

Steamed Whole Fish

our selection of the day on top of bamboo pith- wrapped scallions, steamed over ginger and topped with sizzling shaved black mushrooms

Sichuan Braised Chili Fish

(available also as filet), fresh daily selection slow-cooked in a spicy chili bean paste-a spicy dish!

Wok Roasted Catfish

braised with black mushrooms, young bamboo shoots, and roasted garlic in classic Chinese brown sauce, served tableside

Vegetables

Buddha’s Golden Picnic Basket

eight delicious Asian vegetables individually cooked and collected in a golden-woven taro basket

$12.00

‘Jade and Ebony’

braised ‘ebony black’ mushrooms surrounded by tender jade green shanghai baby bok choy hearts

$12.00

Nanking ‘Yuxiang’ Garlic Eggplant

strips of japanese eggplant wok-braised in a tangy garlic sauce with classic ‘yuxiang’ fragrance

$11.00

Sichuan Green Beans

flash-cooked with garlic, shallots and pickled radish

$10.00

Pea Shoot Delight

gently wokked sugar-pea shoots in famous ‘Kaoliang’ liquor

$10.00

‘MaPo’ Tofu

‘Pockmarked’ Grandma's famous recipe of silken bean curd with minced pork and Sichuan peppercorns

$10.00

‘Family’ Style Tofu Delight

lightly wokked cooked firm bean curd in a casserole with eight vegetarian selections-a little spicy

$12.00

Rice and Noodles

Vegetable Rice with Cured Chinese Sausage

No description available

$10.00

Beijing ‘Thousand Layer’ Bread (Steamed or Fried) two rolls

No description available

$8.00

Yang Chow Fried Rice

No description available

$12.00

Chef’s Choice Lo Mein

No description available

$12.00

Garlic Noodles

No description available

$10.00

Steamed Rice

No description available

$2.00

DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

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