Yizhangchuan · Sichuan Cuisine (Hongqiao Tian Di Branch)
Sichuan cuisine · ⭐ 4.7
No. 688 Shenchang Road, Hongqiao Tiandi
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. 688 Shenchang Road, Hongqiao Tiandi. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Yizhangchuan Maoxuewang, Five-Egg Fried Rice, Chuan Chuan Back Pork.
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: 4.7
- Address: No. 688 Shenchang Road, Hongqiao Tiandi
- Popular dishes: Yizhangchuan Maoxuewang, Five-Egg Fried Rice, Chuan Chuan Back Pork, Basa Fish Mapo Tofu, Spicy Boiling Fish
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Dishes
Yizhangchuan MaoxuewangA spicy Sichuan-style hot pot dish made with duck blood, tripe, beef tendons, and vegetables, seasoned with chili, Sichuan pepper, and fermented bean paste.
Five-Egg Fried RiceA simple and delicious fried rice dish made with five eggs and rice, stir-fried until fluffy and flavorful.
Chuan Chuan Back PorkA classic Sichuan dish made with pork belly, boiled then stir-fried with fermented bean paste and green onions for a rich, spicy flavor.- Basa Fish Mapo TofuBasa fish mapo tofu combines tender basa fillets with traditional spicy tofu dish, seasoned with fermented bean paste, chili, and minced pork for a rich, numbingly spicy flavor.
Spicy Boiling FishFresh carp is stir-fried with vegetables and spicy ingredients, then served in a hot oil sauce for a bold, numbing flavor.
Spicy Frog Stir-fryA spicy Sichuan dish made with frog legs stir-fried quickly with chili, garlic, and ginger for a bold, numbing flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Beef Minced Mapo TofuA classic Sichuan dish made with soft tofu, beef mince, doubanjiang, and chili, delivering a spicy and numbing flavor.
Pork Lard Crumbs Stir-fried CabbageA classic Chinese home-style dish featuring shredded cabbage stir-fried with crispy pork lard crumbs, offering a savory and satisfying flavor.
Spicy Chicken with ChiliA classic Sichuan dish made with chicken stir-fried in a spicy blend of dried chilies and Sichuan peppercorns, known for its bold flavor and fiery heat.- Mother's Kidney Bean and Pig Trotter SoupA comforting soup made with pig trotters and kidney beans, slow-cooked to tender perfection for a rich, savory flavor.
Sichuan Ginger Frog Stir-fryA spicy Sichuan dish featuring tender frog meat stir-fried with young ginger, garlic, and chili for a bold, numbing flavor.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.- Chongqing Ma Jiao FishA spicy and numbing fish dish made with fresh carp, Sichuan peppercorns, chili, and fermented broad bean paste, typical of Sichuan cuisine.
Chongqing Mājiāo Fish (Black Fish)Chongqing Mājiāo Fish (Black Fish) is made with black fish as the main ingredient, stir-fried and stewed with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings. The dish features a rich, spicy, and numbing flavor with tender fish meat and a savory broth, highlighting the bold taste of Sichuan cuisine.