Xiangli Vegetable Garden (Dongxi Alley Branch)
Hunan cuisine · ⭐ 3.4
No. 128, Dongxi Xiang Street, Luodian Town
Dragon Mate tips
If you are traveling in China to visit Shanghai, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 128, Dongxi Xiang Street, Luodian Town. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Two-color Fish Head, Stir-Fried Beef with Yellow Onion, Small Fish and Shrimp.
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: Hunan cuisine
- Rating: 3.4
- Address: No. 128, Dongxi Xiang Street, Luodian Town
- Popular dishes: Two-color Fish Head, Stir-Fried Beef with Yellow Onion, Small Fish and Shrimp, Spicy Stir-Fried Crawfish, Signature Diving Fish
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Dishes
Two-color Fish HeadDouble-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Small Fish and ShrimpA dish featuring small fish and shrimp, typically pan-fried or stir-fried with葱姜蒜, seasoned with a touch of soy sauce, cooking wine, or chili for flavor.
Spicy Stir-Fried CrawfishStir-fried crayfish in dry pot style is a dish made with fresh crayfish, stir-fried with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. After cleaning and blanching the crayfish, they are cooked with seasonings and then simmered with dry pot base and spices to absorb rich flavors.
Signature Diving FishA Sichuan dish featuring fresh carp cooked in a spicy and numbing sauce, served with vegetables for a bold, flavorful experience.
Sugar Oil Rice BallsSugar oil glutinous rice balls are small round cakes made from glutinous rice flour, deep-fried until the surface turns golden and crispy, then coated with a layer of syrup or brown sugar sauce. The main ingredients are glutinous rice flour and sugar. The preparation involves mixing glutinous rice flour with water to form a dough, shaping it into small balls, frying them in hot oil, and finally drizzling with syrup and tossing to coat evenly.
Tea Oil Free-Range ChickenA dish made with free-range chicken slowly stewed in camellia oil, resulting in tender meat and a rich, aromatic flavor.
Wakame and Pork Ball SoupA savory soup made with pork meatballs and fresh wakame seaweed, simmered in broth for a light yet flavorful dish.
Fresh Beef OffalA dish made with fresh beef offal such as tripe, intestines, and lungs, slow-cooked with spices like chili and Sichuan pepper for a rich, aromatic flavor.