Qiantang Yuefu · Jiangsu-Zhejiang Fusion Cuisine (No. 296, Nunbei Road Store)
江浙菜 · ⭐ 4.1
1st Floor, No. 296, Nujiang North Road, Changzheng Town; 22nd Floor, Lane 302, Nujiang North Road (at the intersection with Zhongjiang 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 1st Floor, No. 296, Nujiang North Road, Changzheng Town; 22nd Floor, Lane 302, Nujiang North Road (at the intersection with Zhongjiang Road). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sizzling Eel丝, Mountain Spring Stone-Milled Tofu, Signature Orange Beef Tenderloin.
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: 4.1
- Address: 1st Floor, No. 296, Nujiang North Road, Changzheng Town; 22nd Floor, Lane 302, Nujiang North Road (at the intersection with Zhongjiang Road)
- Popular dishes: Sizzling Eel丝, Mountain Spring Stone-Milled Tofu, Signature Orange Beef Tenderloin, Benshang Braised Pork, Squirrel-shaped Perch
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Dishes
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.
Mountain Spring Stone-Milled TofuMade from soybeans ground with mountain spring water, this tofu is smooth and fragrant, ideal for steaming, stir-frying, or serving cold.
Signature Orange Beef TenderloinA premium beef tenderloin marinated in orange peel and juice, then pan-seared to perfection for a juicy, citrus-infused dish.
Benshang Braised PorkThis Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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.
Osmanthus Roast DuckA whole duck is marinated and roasted until crispy skin and tender meat, then glazed with a special osmanthus sauce for a fragrant, sweet-savory flavor.
Steamed Bamboo ChickenA Cantonese cold dish made by steaming bamboo chicken and serving it chilled, highlighting its tender texture and natural flavor.
Steamed Black Tiger ShrimpA Cantonese dish featuring fresh black tiger shrimp briefly boiled in water and served with ginger-scallion soy sauce, highlighting the shrimp's natural sweetness and tenderness.
Clam Stir-fried Pork LiverA Chinese dish made by quickly stir-frying fresh clams and pork liver with aromatics and seasonings, resulting in a tender and savory flavor.
Pan-fried Handmade TaroA dish made with fresh taro, sliced by hand and pan-fried on a hot iron plate, resulting in a crispy exterior and soft, sweet interior.
Crispy Salted Pork ShankA Chinese dish featuring pork shank marinated and deep-fried until crispy, with tender, savory meat.
Chicken Oil Qiantang White Water FishChicken Oil Qiantang White Water Fish is a Chinese dish made with white water fish and chicken oil. Main ingredients include white water fish, chicken oil, and seasonings. The fish is fried until golden and then cooked with chicken oil and other seasonings to make the fish tender and flavorful.