Huo Ma HOMA Yunnan-Guizhou-Sichuan Street Food (INS Park Store)
Barbecue · ⭐ 4.6
No. 109, Yandang Road
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. 109, Yandang Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Chicken with Small Rice Cakes, Small Pot Rice Noodles, Dry Pot Shrimp.
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: Barbecue
- Rating: 4.6
- Address: No. 109, Yandang Road
- Popular dishes: Spicy Chicken with Small Rice Cakes, Small Pot Rice Noodles, Dry Pot Shrimp, Dehong Roast Chicken, Pork Tetra
China trip · China travel
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Dishes
Spicy Chicken with Small Rice CakesA spicy Sichuan dish featuring crispy chicken and small rice cakes stir-fried with chili peppers and Sichuan peppercorns, creating a rich, aromatic flavor.
Small Pot Rice NoodlesSmall pot rice noodles are a specialty snack from Yunnan, made primarily with rice noodles, accompanied by minced pork, bean sprouts, chives, and other vegetables. Cooked in a specially designed small copper pot, the broth is rich and flavorful, while the rice noodles are delicate and soft, offering a nutritious and delicious meal with a variety of fresh vegetables.
Dry Pot ShrimpDry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
Dehong Roast ChickenDehong roast chicken is a specialty from Dehong, Yunnan, made with locally raised free-range chickens marinated and slow-roasted over fruitwood charcoal, resulting in crispy skin and tender, juicy meat with a smoky aroma.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Charcoal-Grilled TilapiaFresh tilapia marinated and grilled over charcoal, resulting in a crispy skin and tender, flavorful meat.
Burned Pepper and Pig Kidney with Century EggA Sichuan-style cold dish featuring pig kidney, century egg, and charred green peppers, offering a spicy and savory taste.
Pork Trotter Soup with Dipping SauceA Sichuan-style dish featuring tender pork trotters simmered in broth, served with a spicy dipping sauce made from chili oil, garlic, and herbs.