Yong Yue Qi Xian · Shang Yan Restaurant (Changyang Road Store)
江浙菜 · ⭐ 4.8
Room 203, 2nd Floor, Hui Nan Building, Changyang Chu Valley, No. 1687 Changyang 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 Room 203, 2nd Floor, Hui Nan Building, Changyang Chu Valley, No. 1687 Changyang Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sizzling Eel丝 with Sesame Twist, Four Treasure Stir-fried Clams, Oil-Marinated Ribbon Fish.
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: 江浙菜
- Rating: 4.8
- Address: Room 203, 2nd Floor, Hui Nan Building, Changyang Chu Valley, No. 1687 Changyang Road
- Popular dishes: Sizzling Eel丝 with Sesame Twist, Four Treasure Stir-fried Clams, Oil-Marinated Ribbon Fish, Seafood Congee, Braised Tofu with Ham
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Dishes
Sizzling Eel丝 with Sesame TwistA classic Chinese dish featuring tender eel strips stir-fried in hot oil and served with crispy sesame sticks for a delightful contrast in texture.
Four Treasure Stir-fried ClamsA dish featuring clams stir-fried with ham, mushrooms, bamboo shoots, and chicken, offering a rich and savory flavor.
Oil-Marinated Ribbon FishOil-braised ribbonfish is a dish featuring ribbonfish as the main ingredient. The fish is cut into segments, marinated, then pan-fried in hot oil until golden brown on both sides. Seasonings like soy sauce, cooking wine, and ginger slices are added, then simmered gently to infuse flavor. Finally, hot oil is drizzled for enhanced aroma. The finished dish has a golden color and tender fish meat.
Seafood CongeeSeafood porridge is made by cooking rice with shrimp, crab, and shellfish, allowing the seafood flavors to infuse into the rice, creating a rich, flavorful dish. Ginger and scallions are often added for extra taste.
Braised Tofu with HamA Chinese dish made by slowly simmering soft tofu with ham, resulting in a rich and savory flavor.
Peking Roast DuckPeking duck is made from Beijing ducks, marinated and roasted in a hanging oven. The duck is inflated to separate skin from meat, coated with sugar water for color and crispness, then slowly roasted over fruit wood charcoal until golden and crispy. Served sliced with lotus buns, sweet bean sauce, scallions, and cucumber sticks.
Braised Fresh Yellow CroakerFresh yellow croaker is marinated in a secret sauce and slowly braised, resulting in tender and flavorful meat with rich savory aroma.
Braised Large White Goose of Zhejiang EastA dish featuring large white goose from eastern Zhejiang, braised with soy sauce, yellow wine, and aromatics for rich, tender flavor.
Stir-fried Clams with Scallions and GingerScallion and ginger stir-fried clams is a dish featuring fresh clams, stir-fried with scallion segments and ginger slices. After cleaning the clams, they are cooked with sliced scallions and ginger in oil until the clams open, then seasoned and ready to serve.
Scallion Oil CrabFresh crab is stir-fried with scallions and a special scallion oil, resulting in tender meat and rich, fragrant flavor.
Abalone Dongpo PorkAbalone Dongpo pork combines traditional Dongpo pork with abalone, using fatty pork belly and dried abalone. The pork is blanched, stir-fried, and braised until tender, while the abalone is soaked and slow-cooked with the pork to absorb its aroma and flavor.
Fresh Yellow Croaker Rice CasseroleFresh yellow croaker is simmered with rice and seasonings to create a flavorful dish where the fish infuses the rice with its savory taste.