Lao Zao Tai Earth Pot (Nanqiao Store)
农家菜 · ⭐ 4.3
No. 462, Jiefang West Road, Nanqiao Town (near Huancheng West 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. 462, Jiefang West Road, Nanqiao Town (near Huancheng West Road). It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly, Sichuan Wide Rice Noodles, Stove Pot Chicken.
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: 4.3
- Address: No. 462, Jiefang West Road, Nanqiao Town (near Huancheng West Road)
- Popular dishes: Pork Belly, Sichuan Wide Rice Noodles, Stove Pot Chicken, Dried Green Beans
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Sichuan Wide Rice NoodlesSichuan wide rice noodles are made from sweet potato or potato starch noodles, typically mixed with chili oil, Sichuan peppercorns, garlic, green onions, soy sauce, and vinegar. Sometimes served with bean sprouts, cucumber strips, and peanuts, or cooked in broth.
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
Dried Green BeansDry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.