Chuan Xiao Mei · Chuan Chuan Hotpot (Jiuting Street Branch)
Hot pot · ⭐ 3.4
No. 505 Jiuting Street
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. 505 Jiuting Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Beef Skewers, Cordyceps Mushroom Beef Skewers, Cilantro Beef.
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: Hot pot
- Rating: 3.4
- Address: No. 505 Jiuting Street
- Popular dishes: Beef Skewers, Cordyceps Mushroom Beef Skewers, Cilantro Beef, Duck Blood
China trip · China travel
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Dishes
Beef SkewersBeef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
Cordyceps Mushroom Beef SkewersCordyceps mushroom beef skewers are a grilled dish made with beef and cordyceps mushrooms. The beef is marinated and grilled on bamboo sticks, resulting in a crispy exterior and tender interior with a rich aroma.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.