Huahua Sichuan Restaurant (Dagu Road Store)
Sichuan cuisine · ⭐ 3.8
No. 393 Dagu Road, Nanjing West Road Subdistrict
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. 393 Dagu Road, Nanjing West Road Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Steamed Water Spinach with Preserved Bean Sauce, Double Pepper Chicken, Hechuan Meat Slices.
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: 3.8
- Address: No. 393 Dagu Road, Nanjing West Road Subdistrict
- Popular dishes: Steamed Water Spinach with Preserved Bean Sauce, Double Pepper Chicken, Hechuan Meat Slices, Sichuan-style Beef, Maoxuewang
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Dishes
Steamed Water Spinach with Preserved Bean SauceNanru water spinach is a Chinese dish featuring water spinach as the main ingredient. Wash and cut the spinach, then stir-fry quickly with hot oil, nanru (red fermented tofu), and garlic until just cooked. Season and serve.
Double Pepper ChickenDouble Pepper Chicken is a dish made with chicken as the main ingredient, stir-fried with green and red peppers. The chicken is cut into pieces, marinated, and then stir-fried together with sliced green and red peppers. It is seasoned to perfection. The main ingredients are chicken thighs, green pepper, and red pepper.
Hechuan Meat SlicesHechuan meat slices is a Sichuan dish made with pork tenderloin and vegetables, stir-fried to a savory, slightly spicy finish.
Sichuan-style BeefSichuan-style beef is made with tender beef stir-fried in a spicy and numbing sauce using traditional Sichuan ingredients like doubanjiang, chili, and Sichuan peppercorns.
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.
Fermented Tofu with Water SpinachFermented tofu with water spinach is a dish that uses water spinach as the main ingredient, cooked with fermented tofu. Wash the water spinach and cut it into segments. Heat a wok with oil, add minced garlic to stir-fry until fragrant, then add the water spinach and stir-fry until just cooked through. Add fermented tofu and a small amount of water or broth, then continue to stir-fry evenly so that the aroma of the fermented tofu infuses into the vegetables.
Tofu Fish SlicesA Sichuan dish featuring tender fish slices and soft tofu in a spicy, numbing sauce made with chili, Sichuan peppercorns, and fermented bean paste.
Spicy Pork StripsA spicy Sichuan dish made with marinated pork strips stir-fried with dried chilies and Sichuan peppercorns, delivering a bold, numbing heat.
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.
Salted Pepper Pork RibsPork ribs cut into strips, marinated and deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, satisfying dish.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.