Shu Xiang Spicy Hot Pot & Dry Pot (Wutianshiji Food City Store)
Sichuan cuisine · ⭐ 3.5
Unit A-124, First Floor, Building 29, No. 1665 Hongqiao 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 Unit A-124, First Floor, Building 29, No. 1665 Hongqiao Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Beef Tendon, Braised Pig's Tripe, Basa Fish.
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: Sichuan cuisine
- Rating: 3.5
- Address: Unit A-124, First Floor, Building 29, No. 1665 Hongqiao Road
- Popular dishes: Braised Beef Tendon, Braised Pig's Tripe, Basa Fish, Wakame Knot, Tripe
China trip · China travel
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Dishes
Braised Beef TendonBraised beef tendon made with slow-cooked tender meat and rich seasoning.
Braised Pig's TripeA traditional Chinese dish made by slow-cooking pig's tripe with spices and aromatic herbs until tender and flavorful.
Basa FishBasa fish is primarily made from tender fish meat, usually steamed with simple seasonings like scallions, ginger, and garlic, or used to make sour cabbage fish soup. Its delicate texture easily absorbs flavors, making it a preferred choice for healthy eating.
Wakame KnotSea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
TripeTripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
Corn SausageCorn sausage is made primarily from fresh pork and sweet corn kernels. After fine processing, the pork is minced and mixed evenly with seasonings and corn kernels, then stuffed into sausage casings. It is then matured and baked to create a product with an appealing appearance and rich texture, containing plump corn kernels inside.
Buddha Bamboo ShootsLohan bamboo shoots are made primarily from fresh bamboo shoots, which are peeled, blanched to remove bitterness, and then stir-fried with seasonings. The dish has a bright color and a crisp, tender texture.
Duck Intestine SkewersDuck intestine skewers are made by cutting duck intestines into segments, threading them onto bamboo skewers, and cooking them with various vegetables and bean products in a special spicy麻汤底. The key is precise heat control to ensure the duck intestines remain tender and crisp.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
Black TripeBlack tripe is made from fresh beef tripe, carefully processed and stir-fried with a specially prepared chili sauce and spices. The preparation method preserves the tender texture of the tripe while allowing the seasonings to fully penetrate, resulting in a dish that is both delicious and rich in flavor.