Jiangnan Diary · Jiangsu-Zhejiang Cuisine · Fish Head King (National Exhibition Center Branch)
江浙菜 · ⭐ 4.5
No. 266–268, Huqingping Highway
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at No. 266–268, Huqingping Highway. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Soul-Calling Fish Head King, Qianshan Lake Fish Head Soup, Handmade Spring Water Tofu.
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: 江浙菜
- Rating: 4.5
- Address: No. 266–268, Huqingping Highway
- Popular dishes: Soul-Calling Fish Head King, Qianshan Lake Fish Head Soup, Handmade Spring Water Tofu, Signature Immortal Chicken, Special Drunk Shrimp
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Dishes
Soul-Calling Fish Head KingA Sichuan-style dish featuring fresh fish head simmered with fermented bean paste, chili, and spices, resulting in a rich, spicy, and aromatic flavor.
Qianshan Lake Fish Head SoupThousand Island Lake fish head soup is made with fresh bighead carp heads from Thousand Island Lake, seasoned with ginger slices and green onions, then slowly stewed. The fish head is rich in collagen, yielding a creamy white broth with a delicious flavor.
Handmade Spring Water TofuMade from high-quality soybeans and natural spring water, this tofu is smooth, delicate, and refreshingly light. Crafted using traditional methods, it preserves the bean's aroma and nutrients, ideal for steaming, stewing, or cold dishes.
Signature Immortal ChickenSignature Immortal Chicken features a whole chicken with mushrooms, carrots, and green peppers, slow-cooked to blend flavors perfectly after marinating.
Special Drunk ShrimpFresh river shrimp marinated in rice wine with ginger and scallions, resulting in tender, flavorful meat with a subtle sweetness and aromatic liquor taste.
Pan-fried BunA pan-fried bun is a snack filled with pork and made from flour dough. To prepare it, wrap the pork filling in dough, then pan-fry in a skillet with oil until the bottom turns golden and crispy, finally sprinkling sesame seeds and green onions on top.
Braised Kidney Beans in Clay PotA hearty dish made by slow-cooking fresh kidney beans with pork or sausage in a clay pot, resulting in tender, flavorful beans infused with savory broth.
Braised Pork Belly with Secret SauceBraised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
Crab Roe Vermicelli StewCrab roe vermicelli stew is a dish primarily made with crab roe and vermicelli. After being soaked in hot water, the vermicelli is mixed with fresh crab roe and cooked slowly with chicken stock or broth. The finished dish features tender, smooth vermicelli, rich crab roe flavor, and a deeply savory broth.
Iron Plate Baby ShrimpFresh large shrimp stir-fried on a hot iron plate with garlic, onion, and bell pepper, resulting in tender and flavorful seafood dish.
Taro煲Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.
Abalone and Pig Trotter StewA nourishing dish made by slow-cooking fresh abalone with pig trotters, resulting in tender meat and rich, savory broth.