一只顶融合菜
小吃快餐 · ⭐ 4.0
No. 465 Changshou Road, Unit A–2
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. 465 Changshou Road, Unit A–2. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 上海白斩鸡, Shanghai Drunken Chicken Pot, Handmade Pork Meatballs.
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: 小吃快餐
- Rating: 4.0
- Address: No. 465 Changshou Road, Unit A–2
- Popular dishes: 上海白斩鸡, Shanghai Drunken Chicken Pot, Handmade Pork Meatballs, Stir-Fried Eel Strips, Braised Beef Shank Pot
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Dishes
上海白斩鸡上海白斩鸡以鸡肉为主料，选用新鲜仔鸡，经沸水煮熟后迅速冷却，使鸡肉紧实鲜嫩。食用时切块装盘，配以姜丝和蘸料，保持原汁原味。
Shanghai Drunken Chicken PotShanghai Drunken Chicken Pot is a Chinese dish made with chicken, yellow rice wine, ginger, and scallions. The chicken is tender and flavorful, with a rich wine aroma and unique taste.
Handmade Pork MeatballsHandmade lion's head is a dish made primarily from pork. The minced pork is mixed with scallions, ginger, egg white, and starch, then shaped into large meatballs and slowly stewed until tender. The meat is soft and the broth rich.
Stir-Fried Eel StripsA dish made by quickly stir-frying eel strips with garlic, ginger, and chili for a savory, tender texture.
Braised Beef Shank PotBraised beef shank with vegetables in a small pot, simmered until tender and flavorful.
Lo Han Vegetable MedleyA vegetarian dish made with a variety of seasonal vegetables, stir-fried for a fresh and healthy meal.
蚝油牛肉蚝油牛肉是一道以牛肉为主料，搭配蚝油、葱姜蒜等调料制成的菜肴。牛肉切片后用腌料处理，与炒香的葱姜蒜一同翻炒，加入蚝油调味，最后勾芡收汁，使牛肉入味且口感嫩滑。
Spicy Stir-fried Pork KidneyA spicy Sichuan dish made with pork kidney stir-fried with chili and vegetables, known for its bold flavor and tender texture.
Stir-fried Pork Liver with SauceStir-fried liver with sauce is a dish made by quickly stir-frying pig liver with a special sauce. After slicing and marinating, the liver is stir-fried at high heat with the sauce, resulting in a bright red color and a tender texture.
Top White-Cut ChickenA classic Cantonese cold dish made with tender, poached chicken served chilled and sliced, often with ginger-scallion sauce or soy dipping sauce to enhance its natural flavor.