Meilongzhen Restaurant (Hengshan Branch)
江浙菜 · ⭐ 3.9
1st Floor, Hengshan Garden Hotel, No. 516 Hengshan Road
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 1st Floor, Hengshan Garden Hotel, No. 516 Hengshan Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Kung Pao Eel Back, Fugu Noodles, Dry-Braised Shrimp.
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: 3.9
- Address: 1st Floor, Hengshan Garden Hotel, No. 516 Hengshan Road
- Popular dishes: Kung Pao Eel Back, Fugu Noodles, Dry-Braised Shrimp, Steamed Pork with Rice Flour, Signature Vegetarian Ham
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Dishes
Kung Pao Eel BackA Sichuan dish made with eel back, peanuts, and spicy dried chilies, stir-fried in a savory-sweet sauce.
Fugu NoodlesFugu Noodles is a dish made with fugu fish and noodles. The fugu is sliced and cooked together with noodles, offering a fresh and layered taste.
Dry-Braised ShrimpA Chinese dish featuring fresh shrimp stir-fried with garlic, ginger, and chili in a savory, slightly sweet sauce.
Steamed Pork with Rice FlourA classic Chinese dish made by steaming marinated pork slices coated in rice flour, resulting in tender, flavorful meat with a fragrant rice aroma.
Signature Vegetarian HamA vegetarian ham made by wrapping seasoned vegetables in tofu skin and steaming, offering a savory and tender texture.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart flavor.
Pudong Three-Yellow ChickenA traditional Chinese dish made by gently stewing three-yellow chicken with scallions and ginger, resulting in tender meat and a clear, savory broth.
Stir-Fried Butterfly SlicesA Sichuan dish featuring thinly sliced pork tenderloin stir-fried quickly with vegetables, known for its fresh, spicy flavor and tender texture.
White-Cut ChickenA classic Cantonese cold dish made by boiling fresh chicken and serving it chilled, with a tender texture and subtle flavor, typically accompanied by ginger-scallion sauce or soy sauce.
Hua Diau Wine Steamed Young ChickenYoung chicken marinated with Hua Diau wine, ginger, and scallions, then steamed to perfection. Tender meat with rich wine aroma and mild sweet taste.
Stir-fried Pork Liver with SauceStir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.