Anhui Specialties Local Cuisine (Culture Street Branch)
地方菜 · ⭐ 3.6
Nos. 124–126 Wenhua 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 Nos. 124–126 Wenhua Street. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Pepper Small Fish, Stir-fried Pork Kidney and Squid, Sweet and Sour Pork Ribs.
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: 地方菜
- Rating: 3.6
- Address: Nos. 124–126 Wenhua Street
- Popular dishes: Salted Pepper Small Fish, Stir-fried Pork Kidney and Squid, Sweet and Sour Pork Ribs, Water Chestnut and Mushroom Stir-fry with Shrimp, Honey Glazed Tofu
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Dishes
Salted Pepper Small FishA dish made with small fish, marinated, deep-fried, and tossed in salt and pepper for a crispy, savory flavor.
Stir-fried Pork Kidney and SquidA stir-fry dish made with pork kidney and squid, quickly cooked with vegetables for a crisp and savory flavor.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Water Chestnut and Mushroom Stir-fry with ShrimpA delicate dish featuring fresh water chestnuts, mushrooms, and tender shrimp, stir-fried to perfection for a savory and healthy meal.
Honey Glazed TofuA Chinese dish made by cooking soft tofu in a sweet honey-based sauce, resulting in a tender and flavorful dish with a glossy finish.
Huángshān Stinky Mandarin FishHuangshan stinky mandarin fish is made primarily from mandarin fish, which acquires a unique fermented aroma due to its special curing process. The fish is first cured for several days until it develops its distinctive flavor, then braised with seasonings such as chili peppers, ginger, and garlic.