Qiju De (Tangqiao Paris Spring Store)
Cantonese cuisine · ⭐ 4.2
No. 118 Pujiang Road, Paris Spring
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. 118 Pujiang Road, Paris Spring. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Signature Nangu Bone, Rose Soy Sauce Chicken, Braised Fish Mouth in Clay Pot.
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: Cantonese cuisine
- Rating: 4.2
- Address: No. 118 Pujiang Road, Paris Spring
- Popular dishes: Signature Nangu Bone, Rose Soy Sauce Chicken, Braised Fish Mouth in Clay Pot, Beef Rice Porridge with Freshly Cooked Beef, Stir-Fried Boneless Fish Slices
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Dishes
Signature Nangu BoneA Cantonese dish featuring pork ribs marinated in fermented tofu and braised until tender, with a rich, savory flavor.
Rose Soy Sauce ChickenRose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
Braised Fish Mouth in Clay PotA Cantonese dish featuring fresh fish mouth simmered in a clay pot with ginger, scallions, and garlic, resulting in tender, flavorful meat.
Beef Rice Porridge with Freshly Cooked BeefBeef rice porridge is a dish made primarily with fresh beef and rice. The preparation involves cooking rice into a porridge-like consistency, then adding thinly sliced beef, quickly stirring and cooking until just done to maintain the tenderness of the beef. Finally, seasonings such as ginger threads and scallions can be added according to personal taste to enhance flavor.
Stir-Fried Boneless Fish SlicesA dish made by quickly stir-frying boneless fish slices with vegetables like bell peppers, resulting in a tender and flavorful meal.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
Pan-Fried Shrimp PattiesFresh shrimp mixed with egg and starch, formed into patties and pan-fried until golden and tender.
Steamed Eel with Fermented Black BeansA delicately steamed eel dish seasoned with fermented black beans, offering a rich umami flavor and tender texture.
Shunde Ancient-Style Fish SoupA traditional fish soup from Shunde, made by hand-pulling fish meat from bones and simmering in pork bone broth, then thickened with egg white for a silky texture.
Shunde Daliang Fried MilkA traditional Cantonese dessert made by frying steamed milk mixture coated in breadcrumbs, resulting in a crispy exterior and creamy interior.
Rich Grouper SoupA rich and flavorful soup made with fresh grouper fish, pork bones, ham, and mushrooms, slowly simmered to create a creamy, savory broth.