Cui Jiangnan · Shanghai & Zhejiang Cuisine · Banquet Hall (Baoshan Store)
江浙菜 · ⭐ 4.3
2nd Floor, Shenglin MALL
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, Shenglin MALL. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Shanghai Tea-Scented Shrimp, Stewed Bamboo Shoots in Oil, Caramel Glazed Sesame Balls.
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: 4.3
- Address: 2nd Floor, Shenglin MALL
- Popular dishes: Shanghai Tea-Scented Shrimp, Stewed Bamboo Shoots in Oil, Caramel Glazed Sesame Balls, Sliced Duck, Garlic Mashed Broccoli
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Dishes
Shanghai Tea-Scented ShrimpFresh shrimp is marinated with tea leaves, ginger, and scallions, then steamed to achieve tender texture and subtle tea fragrance, offering a light, savory taste.
Stewed Bamboo Shoots in OilOil-braised bamboo shoots is a dish made primarily with fresh bamboo shoots, seasoned with scallions, ginger, garlic, and other spices. After stir-frying in hot oil,适量 water or broth is added and the dish is slowly simmered over low heat until fully flavored. The bamboo shoots are sliced or cut into segments, blanched to remove bitterness, then cooked together with seasonings so they absorb the flavors of both oil and seasoning.
Caramel Glazed Sesame BallsA traditional Chinese dessert made of glutinous rice balls filled with red bean or sesame paste, deep-fried and coated in caramel sauce for a sweet, crispy treat.
Sliced DuckA Chinese dish made by stir-frying sliced duck meat with aromatics like ginger, garlic, and chili for a savory flavor.
Garlic Mashed BroccoliA dish made with fresh broccoli stir-fried with garlic, offering a crisp texture and rich garlic flavor.
Douchi Fish Head River Delicacy SoupMade with fish head as the main ingredient, combined with douchi, fresh fish, shrimp, and other river delicacies, slowly simmered. The broth is clear and flavorful, with rich douchi aroma and tender, well-seasoned fish head.
Imperial Concubine Huaiao ChickenA Cantonese dish featuring chicken braised in Huangjiu (Huaiao wine), resulting in tender meat and rich aroma.
Sauce Beef CubesBeef cubes marinated with soy sauce, sugar, and cooking wine, then stir-fried to achieve a tender texture with rich sauce flavor and a balanced salty-sweet taste.
阿婆红烧肉阿婆红烧肉以五花肉为主要食材，经过焯水处理后与冰糖、生抽、老抽、料酒、八角、桂皮等调料一同炖煮，直至肉质软糯、色泽红亮。
Chicken Broth White FishChicken broth white fish is a dish made with fresh white fish and cooked in chicken stock. After preparation, the white fish is placed in a pot with chicken broth, ginger slices, and other seasonings, then slowly stewed over low heat to allow the fish meat to absorb the essence of the broth while maintaining its tender texture.
Black garlic braised eelBlack garlic braised eel is a dish featuring river eel and black garlic. The eel is blanched to remove odor, then simmered with sliced black garlic in water and seasonings until the sauce thickens and the eel absorbs the garlic's aroma.