Good Fortune · Jing Gong Shunde (Heshenghui Branch)
Cantonese cuisine · ⭐ 4.4
No. 1099 Xiangyin Road, COCO Park, Level 4, Unit L4-16
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. 1099 Xiangyin Road, COCO Park, Level 4, Unit L4-16. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Ten-Year-old Xinhui Tangerine Peel Steamed Boneless Carp, Ancient-Style Eel Baozi Rice, Stir-fry Spare Ribs and Chicken Pot.
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: Cantonese cuisine
- Rating: 4.4
- Address: No. 1099 Xiangyin Road, COCO Park, Level 4, Unit L4-16
- Popular dishes: Ten-Year-old Xinhui Tangerine Peel Steamed Boneless Carp, Ancient-Style Eel Baozi Rice, Stir-fry Spare Ribs and Chicken Pot, Seafood Vermicelli Pot, Crispy Glass-Braised Pigeon
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Dishes
Ten-Year-old Xinhui Tangerine Peel Steamed Boneless CarpA delicately steamed boneless carp enhanced with the aromatic essence of ten-year-aged Xinhui tangerine peel, offering a harmonious blend of freshness and depth.
Ancient-Style Eel Baozi RiceAncient-style eel baozi rice features fresh eel simmered with rice in a clay pot, creating a rich, savory dish with tender eel and fragrant rice.
Stir-fry Spare Ribs and Chicken PotA Cantonese-style pot dish combining pork ribs and chicken, stir-fried in a clay pot with garlic, ginger, and fermented black beans for rich, savory flavor.
Seafood Vermicelli PotSea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
Crispy Glass-Braised PigeonGlass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
Fish Head Stew in Clay PotFresh fish head stewed with ginger, garlic, and fermented black beans in a clay pot over high heat for rich flavor.
Braised Meat Sauce with Chinese CabbageA dish featuring fresh Chinese cabbage stir-fried in a rich meat sauce, combining savory flavors with tender greens.
Scallion Oil ChickenScallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
Honey Glazed Char SiuHoney-glazed pork belly with a sweet and savory flavor, traditionally prepared in Cantonese cuisine.
Shunde Cold-Mixed Fish SkinA Cantonese cold dish made from fresh fish skin mixed with garlic, cilantro, chili oil, soy sauce, and vinegar, offering a crisp texture and tangy-spicy flavor.
Hong Kong Style Steamed Goose with SoupA classic Hong Kong dish featuring tender, juicy goose roasted to perfection with a crispy skin and rich inner broth.