Dijin Farmstead
农家菜 · ⭐ 3.7
Intersection of Nanzhuang Road and Pandian Central Road (No. 1128, Pandian Village)
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 Intersection of Nanzhuang Road and Pandian Central Road (No. 1128, Pandian Village). It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Clay Pot Vegetable Rice, Shanghai-style Pig Intestine, Stir-Fried Eel Tubes.
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: 农家菜
- Rating: 3.7
- Address: Intersection of Nanzhuang Road and Pandian Central Road (No. 1128, Pandian Village)
- Popular dishes: Clay Pot Vegetable Rice, Shanghai-style Pig Intestine, Stir-Fried Eel Tubes, Steamed Lamb Slice, Poached Chicken
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Dishes
Clay Pot Vegetable RiceA comforting dish made by slow-cooking rice, vegetables, and meat in a clay pot, resulting in a rich, savory flavor.
Shanghai-style Pig IntestineA traditional Shanghai dish made with cleaned and stewed pork intestines, simmered in soy sauce, sugar, and rice wine for a rich, savory flavor.
Stir-Fried Eel TubesA dish made by stir-frying eel tubes with ginger, scallions, and garlic, resulting in a tender and flavorful dish.
Steamed Lamb SliceWhite-cut mutton is a dish featuring fresh lamb leg or belly, blanched to remove odor, then gently simmered in water with ginger, scallions, and cooking wine. Served chilled and sliced, it's enjoyed with dipping sauce.
Poached ChickenWhite-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Sheep Head SoupMutton head soup is made with mutton head as the main ingredient, cleaned and blanched, then simmered with ginger slices and scallions. The broth is clear or slightly milky, with tender meat rich in collagen.