Ouren
特色菜 · ⭐ 4.9
Shop 1012-5, Ground Floor, Building 2, Chuangzhihui, No. 998 Anbo 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 Shop 1012-5, Ground Floor, Building 2, Chuangzhihui, No. 998 Anbo Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Low-Temperature Charcoal-Roasted Wagyu Ribeye, Eighteen Cuts Red Paste Crab, Ancient-Style Crispy Wing Stuffed Shark Fin.
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: 特色菜
- Rating: 4.9
- Address: Shop 1012-5, Ground Floor, Building 2, Chuangzhihui, No. 998 Anbo Road
- Popular dishes: Low-Temperature Charcoal-Roasted Wagyu Ribeye, Eighteen Cuts Red Paste Crab, Ancient-Style Crispy Wing Stuffed Shark Fin, Da Hong Pao Steamed Silver Pomfret, Braised Large Yellow Croaker from East China Sea
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Low-Temperature Charcoal-Roasted Wagyu RibeyePremium wagyu ribeye slow-roasted over charcoal at low temperature to retain juiciness and enhance flavor.
Eighteen Cuts Red Paste CrabEighteen Cuts Red Paste Crab is a Chinese dish made with fresh crabs and a special red paste sauce. The crabs are steamed and served with a rich red paste sauce, offering a delicious and fragrant taste.
Ancient-Style Crispy Wing Stuffed Shark FinA traditional Cantonese dish featuring shark fin stuffed with chicken wing meat, deep-fried to a golden crisp, offering a rich and layered texture.
Da Hong Pao Steamed Silver PomfretA delicately steamed silver pomfret fish infused with the rich aroma of Da Hong Pao tea, offering a harmonious blend of seafood and tea flavors.
Braised Large Yellow Croaker from East China SeaHome-style braised large yellow croaker from the East China Sea, made with fresh fish and辅料 like ginger, scallion, and garlic, cooked by stewing or braising. The fish is marinated, pan-fried until golden, then simmered in sauce to retain tenderness and flavor.
Dry-Braised Rum-Flavored Silver CodDry-braised rum-flavored silver cod is a dish made with silver cod, rum, scallions, ginger, and other seasonings, cooked by pan-frying and stewing. The texture is tender, with a rich aroma of rum.
Mandarin Orange Red Wine Foie GrasA luxurious dish featuring duck liver slow-cooked with mandarin orange and red wine, offering a rich, velvety texture and balanced citrusy-savory flavor.
Truffle Soft-Fried Soft-Shell Crab with Egg WhiteA delicate dish featuring soft-shell crab gently stir-fried with egg white and truffle, offering a rich, savory flavor.
Shawan Handmade Tofu NoodlesShawan handmade tofu noodles are made from yellow beans and are handcrafted. The texture is firm, with simple seasoning that highlights the bean aroma and natural flavor.
Juicy Crispy PigeonJuicy crispy squab pigeon marinated and deep-fried to golden crispness, with tender, juicy meat inside. Made with secret seasoning and high-heat frying to lock in moisture.
Crispy Glass-Braised PigeonGlass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
Scallion and Chinese Yam Stir-fried Shrimp BallsFresh shrimp balls stir-fried with scallions and Chinese yam, delivering a delicate and savory flavor.- Black Vinegar Crispy Wagyu Beef CubesTender wagyu beef cubes are quickly fried and tossed in a tangy black vinegar sauce for a perfect balance of crispiness and savory-sweet flavor.
Black Vinegar Honeycomb Soft-Shell PrawnFresh large prawns are marinated, deep-fried to crispy exterior and tender interior, then drizzled with a special black vinegar sauce and served with a honeycomb-crusted base for a layered texture.