Chuanxiang Ge (Wai Gang Store)
Sichuan cuisine · ⭐ 3.2
No. 310, Qichang 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 No. 310, Qichang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Grandmother's Vegetable Stir-fried with Preserved Pork, Houttuynia Herb Stir-Fry with Pork, Scrambled Eggs with Onion.
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: 3.2
- Address: No. 310, Qichang Road
- Popular dishes: Grandmother's Vegetable Stir-fried with Preserved Pork, Houttuynia Herb Stir-Fry with Pork, Scrambled Eggs with Onion, Stir-Fried Konjac Noodles, Minced Pork with Eggplant
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Dishes
Grandmother's Vegetable Stir-fried with Preserved PorkA classic home-style dish made by stir-frying fermented vegetables with smoked pork. The savory pork and tangy vegetables create a rich, flavorful combination that pairs perfectly with rice.
Houttuynia Herb Stir-Fry with PorkA traditional dish from Guizhou, featuring stir-fried houttuynia herb and pork, known for its fresh, spicy flavor.
Scrambled Eggs with OnionA classic home-style dish made by stir-frying eggs with sliced onions, resulting in a savory and tender texture.
Stir-Fried Konjac NoodlesA dish made by quickly stir-frying konjac noodles with vegetables like bell peppers and carrots, resulting in a crisp and savory flavor.
Minced Pork with EggplantMinced pork with eggplant is a classic Chinese home-style dish made primarily from eggplant and minced pork. The eggplant is cut into strips or chunks, then fried or stir-fried, before being mixed and stir-fried with fragrant minced pork. Seasonings such as soy sauce and doubanjiang (fermented broad bean paste) are added to allow the eggplant to absorb the savory aroma of the pork, resulting in a soft and tender texture with rich, savory pork flavor.
Garlic Shoots with Preserved PorkA classic Chinese home-style dish featuring garlic shoots stir-fried with preserved pork, offering a savory and aromatic flavor.
Braised Pepper with Tiger SkinHǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
Sour Radish and Pork Rice BowlA savory rice bowl featuring stir-fried pork and sour radish, offering a tangy and satisfying flavor.
Sour Pickle with Minced Pork RiceSour mustard greens with minced meat over rice, featuring fresh sour mustard greens and pork or beef mince stir-fried with scallions, ginger, garlic, and doubanjiang, then served over steamed rice.
Spicy Duck BloodSpicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to absorb the spicy flavor. It pairs well with bean sprouts or greens for added texture.