Baijia Restaurant (Xujiahui Branch)
江浙菜 · ⭐ 3.8
No. 12, Lane 189 Wanping Road (Lane opposite Xujiahui Park)
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. 12, Lane 189 Wanping Road (Lane opposite Xujiahui Park). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Shanghai White-Cut Chicken, Sizzling Eel丝, Tai Diao Wine Dish.
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: 3.8
- Address: No. 12, Lane 189 Wanping Road (Lane opposite Xujiahui Park)
- Popular dishes: Shanghai White-Cut Chicken, Sizzling Eel丝, Tai Diao Wine Dish, Signature Braised Eel, Signature Soy-Braised Pork Liver
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Dishes
Shanghai White-Cut ChickenA classic Chinese cold dish made by poaching chicken and serving it chilled, known for its tender texture and subtle flavor.
Sizzling Eel丝Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
Tai Diao Wine DishA dish made by slow-cooking chicken leg and vegetables in Shaoxing wine, resulting in a rich, aromatic flavor.
Signature Braised EelFresh eel is marinated, fried, then slowly braised in a savory sauce of soy sauce, sugar, and wine for a rich, tender dish with a glossy finish.
Signature Soy-Braised Pork LiverA classic Chinese dish featuring tender pork liver stir-fried with soy sauce, garlic, and ginger for a rich, savory flavor.
Shanghai-style Smoked Spanish MackerelA traditional Shanghai dish made by marinating and smoking fresh Spanish mackerel with tea and sugar, resulting in tender fish with a subtle smoky-sweet flavor.
Truffle Flame Wagyu BeefPremium wagyu beef served with truffle sauce, flamed tableside for a dramatic presentation and rich flavor.
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.
Jasmine-Smoked Zhoushan PorgyJasmine-smoked Zhoushan porgy is a dish made with fresh Zhoushan porgy fish, smoked with jasmine flowers. The fish meat is tender and has a delicate floral fragrance, offering a unique taste.
Herb and Intestine Stir-fryA traditional Chinese dish made with pig intestines and wild herbs, stir-fried together for a savory and aromatic flavor.
Shrimp Roe Braise Bamboo ShootsA dish of tender bamboo shoots braised with shrimp roe, delivering a rich and savory flavor.
Innovative Stinky Tofu DumplingsA creative dish featuring stinky tofu as the filling, with a crispy exterior and savory, slightly pungent interior, served with a special sauce.