Juxiangge · Dining Hall (Shihu Tang Branch)
Sichuan cuisine · ⭐ 3.6
No. 126, Shihu Xin Road, Shihudang 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 No. 126, Shihu Xin Road, Shihudang Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fried Stinky Tofu, Spicy Pork Collar in Dry Pot, Salt and Pepper Shrimp.
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: 3.6
- Address: No. 126, Shihu Xin Road, Shihudang Town
- Popular dishes: Fried Stinky Tofu, Spicy Pork Collar in Dry Pot, Salt and Pepper Shrimp, Sichuan Boiled Beef, 羊肉锅仔
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Dishes
Fried Stinky TofuA Chinese snack made by frying fermented tofu until crispy outside and soft inside, often served with spicy sauce or garlic paste.
Spicy Pork Collar in Dry PotA spicy Sichuan dish featuring pork collar stir-fried with vegetables and aromatics, served in a dry pot for intense flavor.
Salt and Pepper ShrimpSalt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
羊肉锅仔羊肉锅仔是一道以羊肉为主要食材，搭配蔬菜、豆腐等辅料，放入小火锅中慢煮而成的菜肴。羊肉切片后与姜片、葱段等调料一同入锅，加入高汤或清水炖煮，使肉质软嫩，汤汁浓郁。
Minced Pork and Vermicelli StewA Chinese dish made with minced pork and vermicelli, simmered together in a clay pot for rich flavor and tender texture.
ClamClams are a seafood dish primarily made with fresh clams. The preparation typically involves cleaning the clams thoroughly and stir-frying or steaming them with seasonings such as garlic and ginger to preserve their natural flavor.
Green Pepper Stir-fried Tripe SlicesA stir-fry dish made with sliced pork stomach and green peppers, seasoned with savory flavors and quick-cooked for a crisp texture.
Green Pepper Shredded PorkGreen pepper stir-fried with pork strips is a home-style dish made primarily from green peppers and pork. The preparation typically involves slicing the pork into thin strips, removing the seeds from the green peppers and cutting them into strips as well. First, stir-fry the pork strips until they change color, then add the green pepper strips and continue to stir-fry. Finally, add seasonings and stir until evenly mixed.
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.