Bo Xiang Ji
Hunan cuisine · ⭐ 4.0
No. 8018 Shangnan 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 No. 8018 Shangnan Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Homestyle Chopped Chili Fish Head, Stir-Fried Beef with Yellow Onion, Yongzhou Blood Duck.
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: Hunan cuisine
- Rating: 4.0
- Address: No. 8018 Shangnan Road
- Popular dishes: Homestyle Chopped Chili Fish Head, Stir-Fried Beef with Yellow Onion, Yongzhou Blood Duck, Stir-Fried Pork with White Chilies, Braised Bullfrog with Perilla
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Dishes
Homestyle Chopped Chili Fish HeadA traditional Hunan dish featuring a fresh fish head steamed with homemade chopped chili, ginger, and garlic, resulting in a spicy and flavorful meal.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Stir-Fried Pork with White ChiliesBai La Jiao Chao Rou is a dish made primarily with pork and white chili peppers. Slice the pork and cut the white chilies into segments. First stir-fry the pork until it changes color, then add the white chilies and stir well. Season and serve.
Braised Bullfrog with PerillaA dish featuring tender bullfrog meat stir-fried quickly with fragrant perilla leaves, delivering a spicy and aromatic flavor.
Old Changsha Spicy Pork Stir-FryOld Changsha spicy pork stir-fry is a Hunan regional specialty featuring pork belly and green peppers. Sliced pork belly is stir-fried with green peppers and seasoned to create tender meat and spicy, fragrant peppers.
Crispy Radish Stir-fried with Pig Ear TipsCrispy radish stir-fried with pig ear tips, offering a refreshing and savory dish with contrasting textures.
Dehydrated Crisp CucumberA refreshing dish made from cucumbers that are salted, drained, and dehydrated to retain their crisp texture and natural flavor.
Fermented bean and egg stir-fryFermented bean and egg stir-fry is a home-style dish using fermented beans and eggs. The beans are soft and flavorful, and when mixed with beaten eggs and stir-fried, they blend perfectly.
Sour Cabbage with Pork IntestinesSuancai Feichang is a dish primarily made with pork intestines and pickled cabbage. After thorough cleaning and blanching to remove odor, the pork intestines are stewed together with chopped pickled cabbage, allowing the intestines to absorb the sour aroma of the cabbage while maintaining a soft and tender texture.
Changsha Stinky TofuChangsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.