Xinqiuxiang · Seafood & Shanghai Cuisine (Wufang Road Branch)
江浙菜 · ⭐ 4.7
No. 162 Weifang Road
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. 162 Weifang Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Fried Frog Legs, Braised Taro with Pork, Candied Eel.
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: 4.7
- Address: No. 162 Weifang Road
- Popular dishes: Spicy Fried Frog Legs, Braised Taro with Pork, Candied Eel, Beijing Roast Duck, Qianshan Lake Fish Head Soup
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Dishes
Spicy Fried Frog LegsA spicy stir-fried dish featuring tender frog legs cooked with dried chilies, Sichuan peppercorns, and garlic for a bold, aromatic flavor.
Braised Taro with PorkA savory dish featuring tender taro root slow-cooked with pork and shrimp, resulting in a rich, comforting flavor.
Candied EelA dish made by slow-cooking eel with rock sugar and yellow wine, resulting in tender meat and a sweet, glossy finish.
Beijing Roast DuckBeijing roast duck uses premium Peking duck, processed through slaughter, gutting, inflation, hanging, scalding, sugar water coating, and drying before roasting in a special挂炉 with fruitwood charcoal. The skin is crispy, the meat tender, and the color bright red.
Qianshan Lake Fish Head SoupThousand Island Lake fish head soup is made with fresh bighead carp heads from Thousand Island Lake, seasoned with ginger slices and green onions, then slowly stewed. The fish head is rich in collagen, yielding a creamy white broth with a delicious flavor.
Hand-Torn ChickenA cold dish made by tearing cooked chicken into strips and mixing with seasonings like scallions, ginger, garlic, and chili for a fresh, savory flavor.
Hakka Tofu客家豆腐 is a dish made with soft tofu and辅料 like minced pork, mushrooms, and carrots. The tofu is cubed, pan-fried until golden, then stewed with the seasoned meat and vegetables to absorb the rich flavors.
Fresh-style MaoxuewangA lighter version of the classic Maoxuewang, using clear broth and fresh ingredients for a refreshing taste while keeping the essence of Sichuan flavor.
Seafood CongeeSeafood porridge is made by cooking rice with shrimp, crab, and shellfish, allowing the seafood flavors to infuse into the rice, creating a rich, flavorful dish. Ginger and scallions are often added for extra taste.
Charcoal-grilled Lamb RibsCharcoal-grilled lamb chops are made from lamb ribs, marinated and grilled over charcoal. Rich in protein and fat, the meat becomes crispy on the outside and tender inside, preserving its natural flavor.
Steamed Crab with Pork PattiesA dish featuring fresh crab steamed with pork patties, combining tender crab meat and savory minced pork for a rich, harmonious flavor.- Steamed Pork Patty with Crab RoeA dish made by steaming a mixture of pork mince and crab roe, resulting in a tender and richly flavored delicacy.