West Suburb 1950
江浙菜 · ⭐ 4.8
No. 1950 Hongqiao 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. 1950 Hongqiao Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Steamed Eastern Star Grouper, King Crab, Yang Chih Tsu.
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: 江浙菜
- Rating: 4.8
- Address: No. 1950 Hongqiao Road
- Popular dishes: Steamed Eastern Star Grouper, King Crab, Yang Chih Tsu, Australian Veal, Stone Pot Stuffed Abalone with Mushroom Blossoms
China trip · China travel
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Dishes
Steamed Eastern Star GrouperThe orange-spotted grouper is cleaned, marinated with ginger slices and green onions, steamed over high heat to retain its tender texture, then drizzled with steamed fish sauce and hot oil for aroma.
King CrabKing Crab is a premium seafood dish made from fresh king crab, typically steamed or boiled and served with butter, garlic, or mustard soy sauce for a rich, savory flavor.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Australian VealAustralian veal is a premium cut of beef from young cattle, known for its tenderness and rich flavor. It's typically grilled or pan-seared to perfection.
Stone Pot Stuffed Abalone with Mushroom BlossomsA refined Chinese dish featuring sea cucumber stuffed with mushrooms and shrimp, slow-cooked in a hot stone pot for rich flavor.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Shark Fin and Matsutake Mushroom SoupShark fin and matsutake mushroom soup is made primarily from shark fin and matsutake mushrooms, slowly simmered for a rich, clear broth with a smooth texture and natural umami flavor.
Golden Egg Yolk Shrimp BallsA dish featuring tender shrimp balls coated in a golden, savory egg yolk sauce, offering a rich and satisfying flavor.
Pan-fried Ribbon FishFresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.
Roast Suckling PigA classic Cantonese dish featuring a whole suckling pig, marinated and roasted until the skin is crispy and the meat tender.
Glutinous Rice BallGlutinous rice balls are a traditional Chinese snack made from glutinous rice flour and water, formed into a dough that is filled with red bean paste or sesame, shaped into round balls, then deep-fried until golden and crispy. They are sprinkled with sesame seeds on the outside, offering a crunchy texture and a soft, chewy interior.
Black Gold Custard BunBlack gold flowing sand bun is a dessert with a black glutinous rice skin wrapped around a咸蛋黄流沙馅, made by mixing glutinous rice flour and cocoa powder for the outer skin, and a filling of cooked salted egg yolk, butter, and sugar, steamed to perfection.