He Yuan Yu Jian · Home-Style Small Seafood · Banquet
鱼鲜 · ⭐ 4.8
No. 370, Huahe 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. 370, Huahe Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Molecular Beef Cubes, Braised Large White Perch, Stewed Live Prawn.
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: 鱼鲜
- Rating: 4.8
- Address: No. 370, Huahe Road
- Popular dishes: Molecular Beef Cubes, Braised Large White Perch, Stewed Live Prawn, Braised Mixed Sea Fish, Braised Yellow Croaker with Rice Cake
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Dishes
Molecular Beef CubesA modern culinary creation using molecular gastronomy, beef is transformed into small, textured cubes with a crisp exterior and tender interior, served with a special sauce.
Braised Large White PerchA home-style dish featuring fresh large white perch simmered with ginger, scallions, soy sauce, and sugar for a rich, savory flavor.
Stewed Live PrawnA dish made with live prawns stewed in a savory sauce with ginger, scallions, and garlic, resulting in tender shrimp with rich flavor.
Braised Mixed Sea FishHome-style stewed mixed seafood is a traditional dish featuring squid, shrimp, crab, shellfish, and more. Sautéed with scallions, ginger, and garlic, then simmered in water or broth until flavorful, finished by reducing the sauce and serving.
Braised Yellow Croaker with Rice CakeHome-style braised yellow croaker with rice cake is a Chinese dish featuring yellow croaker and rice cake. The fish is pan-fried and then stewed with rice cake, using soy sauce, sugar, and cooking wine to create tender fish and flavorful, soft rice cakes.
Jujube Aged Eel with GarlicJujube Aged Eel with Garlic is made with eel as the main ingredient, combined with red dates and garlic. The eel is deboned and cooked together with red dates and garlic, allowing it to fully absorb the sweet fragrance of red dates and the rich flavor of garlic, resulting in a delicious and layered taste.
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.
Sand Garlic NoodlesSand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
Pan-fried StingrayA classic Chinese dish made by pan-frying fresh stingray until crispy and golden, with a savory flavor.
Sauce-Flavored Cold PlatterA cold platter featuring various ingredients like chicken gizzards, duck feet, pork trotters, and tofu skin, marinated in fermented rice wine lees for a rich, slightly sweet flavor.
Panda Bamboo Shoot with Preserved MeatA creative dish combining preserved meat and bamboo shoots, stir-fried for a savory, crunchy texture.
Mustard Shrimp BallsCrispy shrimp balls seasoned with mustard sauce, made from fresh shrimp marinated, lightly coated in starch and deep-fried until golden, then tossed in a bold mustard dressing. Tender inside, crunchy outside, with a sharp mustard aroma.
Shrimp Paste Cauliflower with Squid TentaclesA stir-fried dish featuring cauliflower and squid tentacles seasoned with shrimp paste, offering a savory and slightly spicy flavor.
Shrimp CakeShrimp cakes are a snack made primarily from fresh shrimp. To prepare them, shrimp meat is minced into a paste and mixed with starch, egg white, and other seasonings until well blended. They are then deep-fried until golden and crispy. The finished shrimp cakes have an appealing color and emit a rich shrimp aroma.