Huang Jia Ting
农家菜 · ⭐ 3.8
No. 103, Pan'nan, Pandian Village
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. 103, Pan'nan, Pandian Village. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salty Corn, Fried Egg, Steamed Lamb Slice.
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. 103, Pan'nan, Pandian Village
- Popular dishes: Salty Corn, Fried Egg, Steamed Lamb Slice, Poached Chicken, Braised Old Goose
China trip · China travel
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Dishes
Salty CornSalty corn is a simple dish made with fresh corn and salt and other seasonings. It is usually cooked and sprinkled with salt to retain its original flavor.
Fried EggA classic Chinese home-style dish made by quickly frying eggs in hot oil, resulting in a tender and savory texture.
Steamed Lamb SliceWhite-cut mutton is a dish featuring fresh lamb leg or belly, blanched to remove odor, then gently simmered in water with ginger, scallions, and cooking wine. Served chilled and sliced, it's enjoyed with dipping sauce.
Poached ChickenWhite-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Braised Old GooseBraised old goose is a Chinese dish featuring old goose as the main ingredient, simmered with scallions, ginger, star anise, and seasonings like soy sauce and sugar.
Braised Abalone with Pig TailA Chinese dish combining abalone and pig tail, slowly braised in a savory sauce of soy sauce, sugar, and wine for rich flavor.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Sheep Head and Blood SoupA soup made from sheep head and blood, slowly stewed to create a rich, savory broth with tender meat and smooth blood texture.
羊肉锅贴羊肉锅贴以面粉制成面皮，包裹剁碎的羊肉馅料，捏成半月形后放入平底锅中煎制，底部煎至金黄酥脆，上部保持柔软。制作过程中通常加入葱姜、香菜等调味料。
Sheep Liver and Tripe Stir-FryA traditional Chinese dish made with sheep liver and tripe, stir-fried or braised to achieve a tender and flavorful result.
Wild Eel TubeWild eel tube is a specialty dish made by marinating fresh wild eel, removing the bones, and steaming it in bamboo or lotus leaves. The result is tender, flavorful meat with a rich aroma.