Yaomei Sichuan Cuisine (Xiaokunshan Branch)
Sichuan cuisine · ⭐ 3.6
Unit C106, Lane 5218 Wenxiang Road, Xiao Kunshan 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 Unit C106, Lane 5218 Wenxiang Road, Xiao Kunshan Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Small Fish and Shrimp, Cold-mixed Enoki Mushrooms, Spicy Stir-fried Pig Ear with Green Chili.
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: Unit C106, Lane 5218 Wenxiang Road, Xiao Kunshan Town
- Popular dishes: Stir-Fried Small Fish and Shrimp, Cold-mixed Enoki Mushrooms, Spicy Stir-fried Pig Ear with Green Chili, Spicy Chicken from Mountain City, Spicy Duck Head Hot Pot
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Dishes
Stir-Fried Small Fish and ShrimpA rustic dish made by stir-frying small fish and shrimp with green peppers and garlic, delivering a fresh, slightly spicy flavor.
Cold-mixed Enoki MushroomsFresh enoki mushrooms blanched and drained, then mixed with garlic, cilantro, soy sauce, vinegar, sugar, and chili oil.
Spicy Stir-fried Pig Ear with Green ChiliA stir-fried dish made with pig ear and green chili, known for its crisp texture and spicy flavor.
Spicy Chicken from Mountain CityMountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
Spicy Duck Head Hot PotDry Pot Spicy Duck Heads is a dish primarily made with duck heads. The duck heads are carefully prepared and simmered in a dry pot with various spices and chili peppers, resulting in a rich red color and an enticing aroma.
Pickled Chili Eel SlicesA spicy and tangy dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.
Braised Large Crucian CarpA traditional Chinese dish made by braising a fresh crucian carp with soy sauce, sugar, and wine until tender and flavorful.
Preserved Radish with Salted Pork Fried RiceRape dry炒腊肉饭 features cured meat and dried radish, stir-fried together with seasonings and mixed into cooked rice.
Tofu and Beef StewSoybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
Sour Spicy Pig Liver RiceA savory dish featuring tender pig liver stir-fried with vegetables and seasoned with vinegar and chili for a tangy, spicy flavor.
Fresh Meat TangyuanFresh meat tangyuan is made with glutinous rice dough filled with tender pork, boiled until soft and chewy, served in a light broth for a comforting taste.
Stir-Fried Pork Strips with Fresh MushroomsA classic Chinese dish featuring tender pork strips stir-fried with fresh mushrooms, seasoned with soy sauce and aromatics.
Blood and Intestine StewDuck blood stewed with pork intestines is a dish primarily made with duck blood and pork intestines. The preparation involves thoroughly cleaning both ingredients, then simmering them together with appropriate seasonings until the flavors are fully absorbed, resulting in an appealing color and aroma.