Yu Yan Garden Restaurant (Hongqiao Guozhan)
江浙菜 · ⭐ 4.8
1st Floor, Kanghong Garden Hotel, Xiewei Road (north entrance of Kanghong Garden Hotel)
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 1st Floor, Kanghong Garden Hotel, Xiewei Road (north entrance of Kanghong Garden Hotel). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Glass-Crisp Pigeon, Osmanthus-Smoked Cuttlefish, Orange-Flavored Passion Fruit.
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: 4.8
- Address: 1st Floor, Kanghong Garden Hotel, Xiewei Road (north entrance of Kanghong Garden Hotel)
- Popular dishes: Signature Glass-Crisp Pigeon, Osmanthus-Smoked Cuttlefish, Orange-Flavored Passion Fruit, Steamed Alaska Snow Crab with Secret Yellow Pepper Sauce, Bamboo Sugar and Water Chestnut Drink
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Dishes
Signature Glass-Crisp PigeonSignature glass-skinned squab pigeon features fresh squab marinated, coated in syrup, then fried or air-dried to create a transparent, crispy crust. Tender, juicy meat with a golden, glossy skin and distinct texture layers.
Osmanthus-Smoked CuttlefishA creative dish blending the fragrance of osmanthus with the freshness of cuttlefish, where sliced squid is delicately smoked with osmanthus to preserve its tender texture and unique aroma.
Orange-Flavored Passion FruitA refreshing drink made from passion fruit and orange juice, sweetened with honey or sugar. Known for its vibrant flavor and tropical aroma.
Steamed Alaska Snow Crab with Secret Yellow Pepper SauceAlaska snow crab steamed with a secret yellow pepper sauce, preserving the delicate flavor and tender texture of the crab.
Bamboo Sugar and Water Chestnut DrinkBamboo sugarcane and lotus root drink is made with bamboo sugarcane and lotus root. Wash and cut the bamboo sugarcane, peel and chop the lotus root, then boil in water for about an hour on low heat to blend flavors. Strain and serve.
Red CrabSteamed or boiled fresh hairy crabs, seasoned with ginger and scallions to enhance flavor. Some recipes add yellow wine and soy sauce for a more delicious taste.
Red Wine Wagyu BeefPremium wagyu beef slow-cooked in red wine with vegetables for a rich, tender dish.
Cheese Truffle Pea SquareA fusion dish featuring smooth pea puree blended with cheese and truffle sauce, shaped into squares and lightly pan-fried for a rich, creamy texture.