Dongdong Xiaochu (Quwo Community Branch)
Northeastern Chinese cuisine · ⭐ 3.7
Quwo Residential Community, No. 1–46, Quwuo Lane, Quwo Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Quwo Residential Community, No. 1–46, Quwuo Lane, Quwo Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Frog Legs in Dry Pot, Braised Eggplant in Oil, Stir-fried Snails.
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: Northeastern Chinese cuisine
- Rating: 3.7
- Address: Quwo Residential Community, No. 1–46, Quwuo Lane, Quwo Road
- Popular dishes: Spicy Frog Legs in Dry Pot, Braised Eggplant in Oil, Stir-fried Snails, Braised Flatfish
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Dishes
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Braised Eggplant in OilStir-fried eggplant in oil is a Chinese dish featuring eggplant as the main ingredient. Sliced eggplant is fried or pan-seared, then simmered with seasonings like soy sauce, sugar, and garlic until tender and flavorful.
Stir-fried SnailsA dish made by stir-frying fresh snails with chili, garlic, and ginger, resulting in a flavorful and slightly spicy taste.
Braised FlatfishBraised flatfish is a Chinese dish using flatfish as the main ingredient. After cleaning, the fish is marinated with rice wine and ginger to remove fishy smell, then pan-fried until slightly golden on both sides. Add soy sauce, sugar, scallions, ginger and water, then simmer slowly until the sauce thickens and the fish is well-seasoned.