Li Bagge Chengdu Street Hot Pot (Shanghai Jiuting Store)
Hot pot · ⭐ 4.1
No. 62, Qiujiang 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. 62, Qiujiang Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Baga Tripe, Juicy Luncheon Meat, Hand-Made Shrimp Paste.
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: Hot pot
- Rating: 4.1
- Address: No. 62, Qiujiang Road
- Popular dishes: Baga Tripe, Juicy Luncheon Meat, Hand-Made Shrimp Paste, Duck Blood in Bowls, Braised Pork Intestine Head
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Dishes
Baga TripeA Sichuan dish made with beef tripe, stir-fried with chili, Sichuan pepper, and garlic for a spicy and numbing flavor.
Juicy Luncheon MeatDuo Rou Lunch Meat is a cooked food made by mixing pork with starch and seasonings, then steamed in sausage casings. It has a cylindrical shape, with fine meat texture visible when sliced, and a soft, tender taste.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Duck Blood in BowlsA Sichuan dish made with duck blood stir-fried in spicy sauce, served in individual bowls for a bold, savory experience.
Braised Pork Intestine HeadA dish made from pork intestines slowly braised in a savory sauce, resulting in tender and flavorful meat.
Spontaneous SquidA dish made with fresh squid, marinated and quickly stir-fried for a tender, savory flavor.
Bold PotA spicy and flavorful dish featuring beef, potatoes, bean sprouts, and peppers cooked in a special sauce.
Fresh Yellow GulletFresh yellow throat is a dish primarily made with pig or beef yellow throat as the main ingredient. After washing, the yellow throat is sliced and quickly blanched in boiling water until just cooked through, then stir-fried with seasonings such as scallions, ginger, garlic, and chili. It has a crisp and tender texture with a resilient bite.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
Spicy Crispy TendonA spicy Sichuan dish made with beef or pork tendons stir-fried with chili and Sichuan peppercorns, offering a crunchy texture and bold numbing-spicy flavor.
Spicy TripeSpicy tripe is a dish made from beef or pork stomach, sliced after cleaning and stir-fried with chili, Sichuan pepper, garlic, ginger, and fermented bean paste, offering a crisp texture and rich flavor.