Boss Zhang Private Kitchen (Guohua Branch)
特色菜 · ⭐ 3.9
No. 1555 Zhaoyin Road, Unit B1-18-2, Area A, Guohua Plaza
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. 1555 Zhaoyin Road, Unit B1-18-2, Area A, Guohua Plaza. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Medium-spicy Braised Pig Intestines, Sizzling Eel丝, Pork Intestine, Stomach, and Lung Soup.
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: 特色菜
- Rating: 3.9
- Address: No. 1555 Zhaoyin Road, Unit B1-18-2, Area A, Guohua Plaza
- Popular dishes: Medium-spicy Braised Pig Intestines, Sizzling Eel丝, Pork Intestine, Stomach, and Lung Soup, Spicy Braised Pig Intestines, Salted Pepper Pork Ribs
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Dishes
Medium-spicy Braised Pig IntestinesA Sichuan dish featuring braised pig intestines cooked with a medium level of spiciness using chili, garlic, and fermented bean paste.
Sizzling Eel丝Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
Pork Intestine, Stomach, and Lung SoupA traditional Chinese soup made with pork intestine, stomach, and lung, simmered with ginger and wine for a rich, nourishing flavor.
Spicy Braised Pig IntestinesA spicy Sichuan dish made by braising cleaned pork intestines with chili and fermented bean paste, resulting in a rich, aromatic, and fiery flavor.
Salted Pepper Pork RibsBlack pepper salt pork strips is a dish made from pork tenderloin, sliced, marinated, deep-fried until crispy outside and tender inside, then stir-fried with black pepper salt. Golden color, crispy texture, rich pepper-salt aroma.
Fried Pork Scraps with Bok ChoyOil渣青菜 is a home-style dish made primarily with greens and pork cracklings. Wash and chop the greens, and stir-fry the cracklings beforehand. Heat oil in a pan, sauté the cracklings until fragrant, then quickly stir-fry the greens to absorb the aroma. Cook until just tender.
Steamed and Sliced Pig IntestineA Cantonese cold dish made from pig intestines that are blanched, boiled, sliced, and served with garlic sauce and soy sauce.
Braised Watercress with WineA dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.
Stir-fried Pork Liver with SauceStir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.
Sauce-Braised Pork KidneyA Sichuan dish featuring stir-fried pork kidneys with vegetables and a savory sauce, known for its rich flavor and slight spiciness.