Cui Die Sichuan Restaurant (BFC Bund Financial Center Branch)
Sichuan cuisine · ⭐ 4.5
Unit B105c, South Zone, BFC Bund Finance Center, No. 600 Zhongshan East 2nd Road, Xiaodongmen Subdistrict
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 Unit B105c, South Zone, BFC Bund Finance Center, No. 600 Zhongshan East 2nd Road, Xiaodongmen Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Mao Xue Wang, Sichuan Boiling Fish, Signature Seafood Mǎo Wàng.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.5
- Address: Unit B105c, South Zone, BFC Bund Finance Center, No. 600 Zhongshan East 2nd Road, Xiaodongmen Subdistrict
- Popular dishes: Traditional Mao Xue Wang, Sichuan Boiling Fish, Signature Seafood Mǎo Wàng, Premium Spicy Frog in Fragrant Pot, Green Butterfly Spicy Chicken
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Dishes
Traditional Mao Xue WangTraditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
Sichuan Boiling FishA classic Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan peppercorns, and vegetables in a spicy, aromatic broth.
Signature Seafood Mǎo WàngSignature seafood Mao Xue Wang features duck blood, bean sprouts, and rice noodles, paired with shrimp, squid, crab sticks, and seasoned with chili, Sichuan pepper, and doubanjiang, then simmered in broth for rich flavor.
Premium Spicy Frog in Fragrant PotA premium dish featuring tender frog legs stir-fried with vegetables and aromatic spices, delivering a rich, spicy flavor typical of Sichuan cuisine.
Green Butterfly Spicy ChickenA cold dish featuring shredded chicken marinated in a spicy sauce, garnished with cucumber, peanuts, and cilantro. Known for its fresh, numbingly spicy flavor.
Green Butterfly Spicy Frog PotFresh frog is stir-fried with vegetables and spices in a hot pot, delivering a spicy and aromatic flavor.
Old Jar Sichuan-Style Acidic Cabbage and PerchFresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
Tofu and Beef Stir-fryA Sichuan dish featuring tender beef slices and silky tofu, stir-fried in a spicy sauce with garlic, ginger, and chili.
Spicy Chicken with Pork RibsA Sichuan-style dish made with chicken ribs and dried chili peppers, stir-fried with garlic, ginger, and Sichuan peppercorns for a spicy, aromatic flavor.
Golden Garlic Pork RibsGolden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
Fresh Shrimp and Vermicelli Hot PotFresh shrimp and vermicelli stew features fresh shrimp and rice noodles, seasoned with scallions, ginger, and garlic. Vermicelli is soaked beforehand and placed at the bottom of the pot. After blanching the shrimp, they are added to the pot with seasonings and simmered gently until flavorful, then garnished with chopped scallions.