Qingtang Palace Lanzhou Beef Noodles · Halal
小吃面食 · ⭐ 3.5
No. 986 Pudong Avenue
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. 986 Pudong Avenue. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Traditional Beef Noodles, Braised Beef Sausage, Xinjiang Hand-Rice.
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: 小吃面食
- Rating: 3.5
- Address: No. 986 Pudong Avenue
- Popular dishes: Traditional Beef Noodles, Braised Beef Sausage, Xinjiang Hand-Rice, Xinjiang Lamb Skewers, Secret-Recipe Boiled Eggs
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Dishes
Traditional Beef NoodlesTraditional beef noodles are made primarily with noodles and beef. The noodles are boiled and drained, then served with richly stewed beef and a hearty beef broth, garnished with green onions, cilantro, and other seasonings.
Braised Beef SausageBraised beef sausage is a meat product made primarily from beef and cooked using a braising method. It has a tender texture and a rich braised flavor.
Xinjiang Hand-RiceXinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
Xinjiang Lamb SkewersXinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
Secret-Recipe Boiled EggsSpicy braised eggs are made by boiling eggs, peeling them, and then slowly simmering them in a seasoned sauce composed of star anise, cassia bark, bay leaves, light soy sauce, dark soy sauce, and rock sugar. The finished eggs have a bright red color and a rich, savory flavor.