Gu Xiang Chen Ji Traditional Dishes
江浙菜 · ⭐ 3.7
1st Floor, Building 2, Enterprise Center, No. 209 Gonghe Road (beside garage entrance)
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 1st Floor, Building 2, Enterprise Center, No. 209 Gonghe Road (beside garage entrance). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Qianshan Lake Fish Head Soup, Qian Dao Lake Fish Head Hot Pot, Ancient Fragrance Meatballs with Egg.
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: 3.7
- Address: 1st Floor, Building 2, Enterprise Center, No. 209 Gonghe Road (beside garage entrance)
- Popular dishes: Qianshan Lake Fish Head Soup, Qian Dao Lake Fish Head Hot Pot, Ancient Fragrance Meatballs with Egg, Guxiang Zouyou Meat, Maoxuewang
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Dishes
Qianshan Lake Fish Head SoupThousand Island Lake fish head soup is made with fresh bighead carp heads from Thousand Island Lake, seasoned with ginger slices and green onions, then slowly stewed. The fish head is rich in collagen, yielding a creamy white broth with a delicious flavor.
Qian Dao Lake Fish Head Hot PotA hearty hot pot featuring fresh carp head from Qiandao Lake, simmered with tofu and vegetables in a rich, savory broth.
Ancient Fragrance Meatballs with EggA traditional Chinese dish made of seasoned pork meatballs with egg, steamed or simmered to perfection for a tender and fragrant taste.
Guxiang Zouyou MeatA traditional Chinese dish made with pork belly, marinated and deep-fried until crispy, then stir-fried with seasonings for a savory, aromatic flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-Fried ShrimpOil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Braised Pork BellyBraised pig trotter is a dish made primarily from pork knuckles or pig feet, simmered with soy sauce, sugar, and cooking wine until tender and flavorful, with a glossy red color and a soft, sticky texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Chicken Broth Stuffed Tofu Skin RollsTofu skin rolls filled with chicken and served in a rich chicken broth sauce, offering a delicate and savory taste.