Chengdu Courtyard
Sichuan cuisine · ⭐ 4.1
申长路1209弄3号
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 申长路1209弄3号. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Scholar's Stir-Fried Pork with Green Pepper, Whole Oil Boiled Fish, Crispy Pork Strips.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.1
- Address: 申长路1209弄3号
- Popular dishes: Scholar's Stir-Fried Pork with Green Pepper, Whole Oil Boiled Fish, Crispy Pork Strips, Spicy Dan Dan Noodles with Blood Sausage, Sichuan Spicy Chicken
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Dishes
Scholar's Stir-Fried Pork with Green PepperA classic Hunan dish featuring stir-fried pork belly and green peppers, seasoned with garlic and fermented black beans for a rich, spicy flavor.
Whole Oil Boiled FishA classic Sichuan dish featuring fresh carp, stir-fried in hot oil with spices like Sichuan pepper and chili, resulting in a spicy, aromatic flavor and tender fish meat.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Sichuan Spicy ChickenSichuan-style Spicy Chicken is made with chicken as the main ingredient, stir-fried with dried chilies and Sichuan peppercorns. The chicken pieces are marinated before being stir-fried with the aromatically fried dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy skin and tender meat, delivering a rich and intense spiciness.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Crispy Fish Skin SaladA refreshing salad made with crispy fish skin and vegetables, dressed in a tangy and spicy sauce.
Niuyekou Grilled FishA Sichuan-style grilled fish dish featuring fresh carp marinated in a spicy sauce and cooked with vegetables like bean sprouts, potatoes, and lotus root.
Stir-Fried Napa CabbageA quick stir-fry dish made with napa cabbage and garlic, known for its crisp texture and fresh flavor.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.