Wu Laoyao Hot Pot (Waigang Store)
Hot pot · ⭐ 4.2
Shops on 2nd Floor at Nos. 16, 18, 20, 22, 24 Waiqian Highway; Shop (1st Floor, Unit 1) at No. 24
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 Shops on 2nd Floor at Nos. 16, 18, 20, 22, 24 Waiqian Highway; Shop (1st Floor, Unit 1) at No. 24. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Wu Family Layered Tripe, Wu Family Pork Shank, Wu Family Crisp Tripe.
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: Hot pot
- Rating: 4.2
- Address: Shops on 2nd Floor at Nos. 16, 18, 20, 22, 24 Waiqian Highway; Shop (1st Floor, Unit 1) at No. 24
- Popular dishes: Wu Family Layered Tripe, Wu Family Pork Shank, Wu Family Crisp Tripe, Wu Family Shrimp Balls, Wu Family Duck Blood
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Dishes
Wu Family Layered TripeA Sichuan dish made from layered beef tripe, known for its crisp texture and spicy flavor, often served with a special chili oil sauce.
Wu Family Pork ShankA traditional dish made with pork shank and spices, slow-cooked to tender perfection, rich in collagen and flavor.
Wu Family Crisp TripeFresh beef tripe from Wu Family is quickly blanched to retain its crisp texture, served with a spicy garlic oil dipping sauce for a bold, numbing flavor.
Wu Family Shrimp BallsA dish made from fresh shrimp meat, hand-pounded into a smooth paste and shaped into tender balls, typically served in a light broth or stir-fried with vegetables.
Wu Family Duck BloodA Sichuan-style dish made with duck blood stir-fried with chili and fermented bean paste, known for its tender texture and spicy flavor.
Sichuan Crispy PorkSichuan crispy pork is a traditional Sichuan dish, primarily made with pork belly. To prepare it, the pork belly is sliced and marinated with a special seasoning, then deep-fried in oil until golden and crispy. Finally, it is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings.
Prawn基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Yaoge Fresh Duck IntestinesA Sichuan-style dish made with fresh duck intestines, marinated and quickly blanched for a crisp, spicy flavor.
Yaoge Yellow BeefA Sichuan-style dish made with tender yellow beef simmered in a secret sauce and spices, offering rich aroma and spicy flavor.
Striped Wagyu BeefStriped beef is a dish made primarily with high-quality beef slices, accompanied by a variety of vegetables. The beef slices are carefully selected, featuring clear marbling and a balanced mix of fat and lean meat. Vegetables are flexibly paired according to seasonal and regional characteristics, creating a colorful presentation. The preparation method is simple: first quickly stir-fry the vegetables until just cooked, then place the beef slices on top and quickly pan-sear to preserve the tenderness and juiciness of the meat.