Liu Ji Earth Stove - Dijie Chicken, Whole Roasted Lamb, Lamb Ribs
Northeastern Chinese cuisine · ⭐ 4.0
Room 112, No. 1, Lane 66, Akesu 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 Room 112, No. 1, Lane 66, Akesu Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Small Fish and Shrimp, Free-range Old Duck in the Forest, Fresh Turtle Stew.
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: Northeastern Chinese cuisine
- Rating: 4.0
- Address: Room 112, No. 1, Lane 66, Akesu Road
- Popular dishes: Small Fish and Shrimp, Free-range Old Duck in the Forest, Fresh Turtle Stew, Boiled Lobster, Trendy Spicy Softshell Turtle
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Dishes
Small Fish and ShrimpA dish featuring small fish and shrimp, typically pan-fried or stir-fried with葱姜蒜, seasoned with a touch of soy sauce, cooking wine, or chili for flavor.
Free-range Old Duck in the ForestFree-range old duck slowly stewed with wild ingredients, resulting in tender meat and rich broth.
Fresh Turtle StewA dish made with fresh turtle, simmered with ginger, scallions, and cooking wine, resulting in tender meat and rich flavor.
Boiled LobsterSteamed lobster is a dish made with fresh lobsters, blanched in boiling water until cooked, typically with ginger slices and scallions to remove fishy odor and enhance aroma. The dish retains the lobster's tender texture, firm meat, and fresh taste.
Trendy Spicy Softshell TurtleThe网红麻辣小甲鱼 features tender softshell turtles as the main ingredient, carefully cooked with a blend of spices and chili peppers. The turtles are first prepared and then fully infused with a specially crafted spicy and numbing seasoning, maintaining their tender texture throughout the cooking process.
Northern Jiangsu Farm-Raised Free-Range ChickenNorthern Jiangsu farm-raised free-range chicken is made with local chickens and cooked using traditional methods, mainly stewing to preserve the original flavor and tender texture.
Su Bei Meat BallsA traditional dish from northern Jiangsu, made with minced pork seasoned and shaped into balls, then steamed to achieve a tender and flavorful texture.
Garlic Butter LobsterGarlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.
Sesame Noodle Egg StewA traditional Chinese home-style dish made by stewing crispy sesame noodles with egg mixture, resulting in a soft and flavorful dish.
Spicy SnailsA spicy stir-fried dish made with freshwater snails and chili peppers, popular in Sichuan cuisine.