Chongshi Memory Hotel - Restaurant
特色菜 · ⭐ 3.6
No. 59, Jibang Highway
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. 59, Jibang Highway. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Grandmother's Braised Pork, Chongming Cake, Handmade Dumplings.
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: 特色菜
- Rating: 3.6
- Address: No. 59, Jibang Highway
- Popular dishes: Grandmother's Braised Pork, Chongming Cake, Handmade Dumplings, Corn and Pork Rib Soup, White-Cut Chicken
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Dishes
Grandmother's Braised PorkGrandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
Chongming CakeChongming Cake is a traditional steamed rice cake from Chongming Island, made with glutinous and regular rice flour, often filled with brown sugar, red bean paste, or red dates. It has a soft, sweet texture and is popular during festivals.
Handmade DumplingsHandmade dumplings filled with pork and shrimp, wrapped in thin dough and shaped by hand. When cooked, the wrappers become transparent and elastic, with tender, juicy filling, typically served with clear broth or seasoned with soy sauce, green onions, and cilantro.
Corn and Pork Rib SoupCorn and pork rib soup is mainly made from pork ribs and corn. After blanching the ribs, they are cooked together with corn in a pot, adding water and simmering until the ribs are tender and the corn is sweet, resulting in a clear or slightly yellowish broth.
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.
Steamed Bok Choy in White SauceSteamed bok choy is a Chinese dish featuring bok choy as the main ingredient. The bok choy is washed, quickly blanched in boiling water, then drained and served with a prepared sauce or eaten directly. The preparation emphasizes preserving the fresh tenderness and vibrant green color of the bok choy.
Braised Yangzhou LambBraised Yangzhou Lamb is a traditional dish made with tender lamb from Chongming Island, slow-cooked in a savory sauce of soy sauce, sugar, and spices.
Braised Pork and Egg SauceA Chinese home-style dish made with pork belly and eggs simmered in a rich savory sauce, resulting in tender meat and flavorful eggs.
Braised TaroA Chinese dish made by braising taro with soy sauce, sugar, and aromatics until tender and flavorful.
Stir-fried Eel with Garlic SproutsA dish made with fresh eel and garlic sprouts, stir-fried with ginger, scallions, and chili for a savory, aromatic flavor.