Hexuan Folk Cuisine (Siguan Store)
农家菜 · ⭐ 3.8
No. 6, Situan South Street
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 No. 6, Situan South Street. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Orange Beef Cubes, Fried Pork Crumbs with Baby Bok Choy, Seafood Vermicelli Pot.
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: 3.8
- Address: No. 6, Situan South Street
- Popular dishes: Orange Beef Cubes, Fried Pork Crumbs with Baby Bok Choy, Seafood Vermicelli Pot, Steamed Small Yellow Croaker, Stone Pot Taro
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Dishes
Orange Beef CubesOrange beef cubes are tender beef pieces marinated in orange zest and seasonings, then stir-fried for a fragrant, savory dish.
Fried Pork Crumbs with Baby Bok ChoyOil渣 baby bok choy is a dish made primarily with baby bok choy and pork lard. Wash and cut the baby bok choy, and set aside the pork lard. Heat oil in a pan, stir-fry the pork lard until crispy, then add the baby bok choy and cook until tender. Season lightly to highlight the aroma of the lard and the natural sweetness of the greens.
Seafood Vermicelli PotSea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
Steamed Small Yellow CroakerSteamed small yellow croaker is a dish made with fresh small yellow croaker as the main ingredient, seasoned with ingredients such as ginger slices and scallions, and steamed in clear water. To prepare, clean the small yellow croaker, place it in a dish, sprinkle with ginger threads and scallion segments, then steam until cooked.
Stone Pot TaroA dish made with taro cooked in a stone pot, featuring soft and sweet taro with aromatic flavors.
Stewed Intestine with Smelly TofuA Sichuan dish combining tender pork intestines and fermented tofu, slow-cooked in a spicy sauce to create a rich, aromatic flavor.
Jasmine Flower Braised PorkJasmine Flower Braised Pork features pork belly slow-cooked with jasmine flowers, resulting in a rich, fragrant dish with tender meat and floral aroma.
Sweet Rice Wine Glutinous BallsGlutinous rice balls with fermented rice wine is a traditional sweet dessert made by cooking small glutinous rice balls in fermented rice wine (rice wine lees). The glutinous rice flour is kneaded into small balls, boiled in water until they float, then seasoned with fermented rice wine and rock sugar or brown sugar. Sometimes it is served with supplementary ingredients such as goji berries or red dates.