Dui Jiu Dang Ge · Authentic Sichuan Cuisine (Hongqiao Libao Plaza Branch)
Sichuan cuisine · ⭐ 4.6
1st Floor, Building 4, Baoli Plaza, No. 366 Suhong 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, Building 4, Baoli Plaza, No. 366 Suhong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Leshan Spicy Chicken, Spicy Beef and Ox Tripe Slices, Fever Fish.
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: 4.6
- Address: 1st Floor, Building 4, Baoli Plaza, No. 366 Suhong Road
- Popular dishes: Leshan Spicy Chicken, Spicy Beef and Ox Tripe Slices, Fever Fish, Wulin Spicy Duck Heads, Crisp Black Wood Ear
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Leshan Spicy ChickenLe Shan spicy chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Chicken pieces are marinated and stir-fried with plenty of dried chilies and peppercorns to absorb the spicy flavor and achieve a crispy texture.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Fever FishA classic Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan pepper, and vegetables in a spicy hot oil sauce, delivering bold, numbing heat and tender fish.
Wulin Spicy Duck HeadsSpicy duck heads simmered with Sichuan peppercorns, chili, and aromatic spices, delivering a bold, numbingly spicy flavor.
Crisp Black Wood EarCrisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
Salt-Style Ginger FrogA Sichuan dish featuring tender frog meat stir-fried with young ginger, garlic, and chili for a spicy and aromatic flavor.
Sichuan-style Ginger FrogSalt-Style Ginger Frog is a dish featuring frog as the main ingredient, stir-fried with young ginger, garlic, and chili. The frog is cooked with slices of young ginger, seasoned with salt and soy sauce to preserve its natural flavor while highlighting the fresh aroma and mild spiciness of the ginger.
Spicy Blood Duck SoupHonghuo Maowang is a Sichuan dish featuring duck blood, tripe, beef tongue, and intestines, with side ingredients like bean sprouts, potato slices, and rice noodles. Main ingredients are blanched, then stir-fried with beef tallow火锅底料, simmered in broth until flavorful, and finished with Sichuan pepper and chili powder.
Spicy Blood Sausage Hot PotA spicy Sichuan-style dish made with duck blood, tripe, and offal, stir-fried in a fiery sauce of chili and Sichuan peppercorns.
Fresh Chili Potato StripsSpicy potato shreds is a dish made primarily with potatoes and fresh chilies. Potatoes are sliced into thin strips, blanched or stir-fried directly, then mixed with chopped fresh chilies and seasonings, quickly cooked to preserve the original flavor and texture.