Hantong · Gangwanli Seafood Fusion Cuisine (Gaoqiao Branch)
江浙菜 · ⭐ 4.4
2nd Floor, Building 11, No. 232 Ougao 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 2nd Floor, Building 11, No. 232 Ougao 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: Little Dragon Braised Mapo Tofu, Pine Nut Mandarin Fish, Preserved Mustard Greens with Pork Belly.
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: 2nd Floor, Building 11, No. 232 Ougao Road
- Popular dishes: Little Dragon Braised Mapo Tofu, Pine Nut Mandarin Fish, Preserved Mustard Greens with Pork Belly, Maoxuewang, Special Fish Head
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Dishes
Little Dragon Braised Mapo TofuA fusion dish blending Sichuan flavors, featuring fresh little dragon and classic mapo tofu, resulting in a rich, spicy, and savory experience.
Pine Nut Mandarin FishSongzi Gu Yu is a dish made from mandarin fish and pine nuts. The fish is scored, fried until crispy, then stir-fried with sautéed pine nuts and drizzled with sweet and sour sauce, resulting in crispy exterior and tender interior with nutty aroma.
Preserved Mustard Greens with Pork BellyMeigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Special Fish HeadSpecial fish head dish made with fresh fish head, ginger slices, green onions, and other seasonings, slow-cooked or braised to absorb the rich broth flavors.
Softshell Turtle RiceSoft-boiled turtle served over rice, infused with rich broth. Main ingredients: turtle, rice, ginger slices, and green onions.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
葱油三黄鸡葱油三黄鸡是一道以三黄鸡为主料，配以葱段、姜片等辅料，通过煮熟后淋上热葱油制成的菜肴。鸡肉经过焯水或蒸煮至熟透，再拌入香葱和热油，使鸡肉吸收葱香，口感鲜嫩。
Sauce-Braised Divine ChickenA flavorful dish of chicken slow-cooked in a savory sauce, tender and richly seasoned.