Bai Wei Xuan Barbecue Sichuan-Hunan Cuisine
Sichuan cuisine · ⭐ 3.3
No. 1169, Keyuan 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 No. 1169, Keyuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pork Belly Skewers, Marinated Snails, Winter Melon and Pork Rib Soup.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.3
- Address: No. 1169, Keyuan Road
- Popular dishes: Pork Belly Skewers, Marinated Snails, Winter Melon and Pork Rib Soup, Spicy Chicken with Chili Sauce, Sichuan-style Twice-Cooked Pork
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Dishes
Pork Belly SkewersPork skewers are made from pork belly with alternating layers of fat and lean meat, cut into uniform small pieces and threaded onto bamboo skewers. After marinating, the pork skewers are grilled over charcoal until the outside is crispy and the inside remains tender, with juicy fat and an irresistible aroma.
Marinated SnailsA dish made with snails marinated and stir-fried with spices, offering a savory and slightly spicy flavor.
Winter Melon and Pork Rib SoupWinter melon and pork rib soup is a soup dish primarily made with winter melon and pork ribs. The typical preparation involves first stewing the pork ribs until tender, then adding chunks of winter melon to continue cooking until the melon softens. This soup is refreshing and ideal for cooling off during summer.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Sichuan-style Twice-Cooked PorkChuan-style stir-fried pork belly is made with pork belly as the main ingredient. The meat is first boiled, sliced, and then stir-fried together with配料 such as doubanjiang (fermented broad bean paste), garlic chives, and green peppers. During preparation, the pork belly's fat must be sautéed out until the slices curl slightly and develop a subtle charred aroma, then seasonings are added and the dish is stir-fried evenly.
Spicy Cauliflower Fried RiceDry Pot Cauliflower Rice features cauliflower as the main ingredient, cooked with rice. Cauliflower is blanched or stir-fried first, then heated in a dry pot with seasonings to absorb the sauce flavor. Garlic, ginger, and chili are typically added for aroma, then mixed with rice for serving.
Sichuan Boiled Beef RiceSichuan-style boiled beef rice features tender beef with bean sprouts and greens, cooked in boiling water and topped with hot oil, chili, and Sichuan peppercorns. Served with rice as the staple.
Grilled SquidGrilled squid is made from fresh squid, which is cleaned and scored with diagonal cuts. It is marinated with salt, pepper powder, cooking wine, and other seasonings, then grilled in an oven or over charcoal until the surface is slightly charred and the inside is fully cooked.
Shredded Pork with EggA home-style dish made by stir-frying shredded pork and eggs together, resulting in a savory and tender combination.
Cheese Taro BallsTaro balls filled with cheese, deep-fried to golden crispiness, offering a sweet and creamy texture.