Xinghua Village Home-style Cuisine
江浙菜 · ⭐ 3.2
No. 256 Dalin Road, Ground Floor, Room -8
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. 256 Dalin Road, Ground Floor, Room -8. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Free-range Three-yellow Chicken, Upgraded Stir-fried Pig Liver, Sizzling Eel丝.
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: 3.2
- Address: No. 256 Dalin Road, Ground Floor, Room -8
- Popular dishes: Free-range Three-yellow Chicken, Upgraded Stir-fried Pig Liver, Sizzling Eel丝, Kung Pao Chicken Rice Bowl, Shanghai-style Braised Duck Leg
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Dishes
Free-range Three-yellow ChickenA tender chicken dish made from free-range three-yellow chickens, slowly stewed to preserve natural flavors and rich broth.
Upgraded Stir-fried Pig LiverFresh pig liver slices stir-fried with peppers and onions, enhanced with a secret sauce for a rich, tender flavor.
Sizzling Eel丝Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
Kung Pao Chicken Rice BowlKung Pao Chicken Rice Bowl is a rice dish primarily made with chicken, peanuts, scallions, ginger, garlic, and other ingredients. The chicken is cut into cubes and stir-fried with roasted peanuts and seasonings, then served over steaming hot rice, presenting an appealing color and aroma.
Shanghai-style Braised Duck LegA flavorful dish made by slow-cooking duck legs in a rich soy-based sauce, typical of Shanghai cuisine.
Squirrel-shaped PerchSquirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
Braised Bamboo Shoots in OilOil-braised bamboo shoots is a dish primarily made with bamboo shoots. The preparation involves cutting the bamboo shoots into pieces, stir-frying them in hot oil until slightly golden, adding seasonings such as soy sauce and sugar, then slowly simmering over low heat until fully flavored, and finally reducing the sauce before serving.
Steamed Egg CustardA delicate dish made by steaming eggs with warm water, resulting in a smooth and tender custard-like texture.
Sweet and Sour Pork TenderloinSweet and sour pork is a Chinese dish made with pork tenderloin. The meat is cut into strips, coated in starch paste, deep-fried until golden and crispy, then stir-fried with a sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup.
Braised Pig's IntestineA Chinese dish made by slow-cooking pig's intestine with soy sauce, sugar, and seasonings until tender and flavorful.
Shanghai-style Meat NoodlesA classic Chinese dish featuring stir-fried noodles with thin pork strips, vegetables, and seasonings, known for its savory and aromatic flavor.
Water Chestnut Pork and Tofu SoupA savory Chinese soup made with pork strips, tofu, and fresh water chestnut greens, simmered to a smooth consistency.
Braised Watercress with WineA dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.