Jin San Xia Old Hot Pot · Shao Ji Gong
Hot pot · ⭐ 3.6
Nos. 8281–8285, Chuananfeng Highway, Situan Town
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 Nos. 8281–8285, Chuananfeng Highway, Situan Town. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-foot Goose Intestine, Cold-Blended Goose Liver, Twice-Cooked Pork Rice Bowl.
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: 3.6
- Address: Nos. 8281–8285, Chuananfeng Highway, Situan Town
- Popular dishes: Nine-foot Goose Intestine, Cold-Blended Goose Liver, Twice-Cooked Pork Rice Bowl, Dry Pot Duck, Signature Live-kill Roast Chicken Dry Pot
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Dishes
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
Cold-Blended Goose LiverA cold dish made by mixing fresh goose liver with seasonings like scallions, ginger, garlic, vinegar, and soy sauce, offering a smooth and rich flavor.
Twice-Cooked Pork Rice BowlA classic Sichuan-style rice bowl featuring twice-cooked pork stir-fried with vegetables and seasonings, served over steamed rice.
Dry Pot DuckA Sichuan dish featuring duck meat stir-fried with vegetables and spices in a dry pot, delivering rich, spicy flavors.
Signature Live-kill Roast Chicken Dry PotSignature live-kill roast chicken dry pot uses fresh live chicken with chili, Sichuan pepper and other seasonings, cooked using a dry pot method to highlight the tenderness of the chicken and the spicy flavor of the seasonings.
Spicy Pork Ribs with ShrimpSpicy shrimp with pork ribs is a dish made from pork ribs and fresh shrimp, prepared by blanching, stir-frying, and seasoning. Clean and marinate ribs and shrimp with wine and ginger, then stir-fry with chili, Sichuan pepper, garlic, and ginger, finally simmer in water or broth until flavorful.
Pork Shank Bone DishA dish made from pork shank bones, slow-cooked to extract rich marrow and flavor, often served as a nourishing soup or stew.
Secret-Recipe TripeSpicy small tripe is a dish made from the small tripe of beef, cleaned and marinated with secret seasoning, then quickly stir-fried or blanched. Usually cooked with scallions, ginger, garlic, and chili to maintain its crisp and tender texture.
Sour Radish and Duck SoupSuan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.
Chongqing Double-Flavor Hot PotA classic Sichuan dish with two flavors: spicy red broth and mild clear broth, served with assorted meats and vegetables for dipping.
Snowflake Beef RollsSnowflake beef rolls are a delicacy made from high-quality beef slices, wrapped with a secret sauce and fresh vegetables. The beef slices are as thin as cicada wings, with clear marbling, and are rolled together with fresh vegetables before being dipped in the sauce. The dish offers a tender, juicy texture with rich layers of flavor.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.