Ding Qi (The Bund Branch)
江浙菜 · ⭐ 4.4
No. 601 Wai Road, 2nd Floor, Warehouse No. 3
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at No. 601 Wai Road, 2nd Floor, Warehouse No. 3. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Farmhouse Salt-brined Tofu, Cold Dish Platter, Young Pigeon with Milk.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: 江浙菜
- Rating: 4.4
- Address: No. 601 Wai Road, 2nd Floor, Warehouse No. 3
- Popular dishes: Farmhouse Salt-brined Tofu, Cold Dish Platter, Young Pigeon with Milk, Braised Spanish Mackerel, Clam and Noodles Stir-fry
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Dishes
Farmhouse Salt-brined TofuFarmhouse brine tofu is made from soybeans using traditional brine as a coagulant, processed through soaking, grinding, boiling, curdling, and pressing. It has a smooth, elastic texture and retains the natural flavor of soy products.
Cold Dish PlatterA cold dish platter consists of various ingredients that are marinated or dressed, commonly including cooked meats, vegetables, soy products, and eggs. After being sliced and arranged on a plate, they are typically seasoned with sauces or dressings and served without heating.
Young Pigeon with MilkYoung squab is a dish featuring tender young pigeons, typically marinated and then roasted or steamed. The meat is delicate, enhanced by seasonings like soy sauce, cooking wine, and ginger slices. Some recipes add green onions and garlic for extra aroma.
Braised Spanish MackerelA home-style dish featuring fresh Spanish mackerel braised with ginger, scallions, soy sauce, and sugar for a savory, tender result.
Clam and Noodles Stir-fryClam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
Steamed Soft-Shell Crab with Sticky Rice Stir-FryFresh soft-shell crab steamed with sticky rice and stir-fried with ginger, garlic, and seasonings for a rich, savory flavor.
Spicy Beef with Sichuan Peppercorns in Stone PotA spicy Sichuan dish featuring tender beef stir-fried with Sichuan peppercorns and served in a hot stone pot for enhanced aroma and flavor.
Braised Razor Clam ShrimpA Chinese dish made by braising fresh razor clam shrimp with soy sauce, sugar, and aromatics until tender and flavorful.
Fish Maw and Yellow Croaker SoupA soup made with yellow croaker and fish maw. The boneless croaker is cut into pieces and simmered with soaked fish maw, along with ginger slices and green onions to create a rich, smooth broth.
Fish Cake with Squid SausageA dish featuring fish cake paired with squid sausage, offering a delicate and savory flavor profile.
Braised Lychee-Flavored Taro with Abalone SauceBraised taro chunks infused with rich abalone sauce, resulting in a tender and savory dish.