La Si Shuchuan Cuisine
Sichuan cuisine · ⭐ 3.7
Ground Floor, No. 256 Dalin Road, Room -8
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 Ground Floor, No. 256 Dalin Road, Room -8. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rural Herbal Chicken Soup, Steamed Fish Head with Chopped Chili, Spicy Beer Duck in Dry Pot.
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: 3.7
- Address: Ground Floor, No. 256 Dalin Road, Room -8
- Popular dishes: Rural Herbal Chicken Soup, Steamed Fish Head with Chopped Chili, Spicy Beer Duck in Dry Pot, Spicy Frog Legs in Dry Pot, Signature Chongqing Blood Sausage Hot Pot
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Dishes
Rural Herbal Chicken SoupA rustic chicken soup made with free-range chicken, fresh herbs, and slow-cooked for a rich, nourishing flavor.
Steamed Fish Head with Chopped ChiliA spicy and flavorful dish made by steaming a fish head with chopped chili, ginger, and garlic, popular in Hunan cuisine.
Spicy Beer Duck in Dry PotSpicy beer-braised duck with potatoes, green peppers, and onions. Duck is blanched to remove odor, then stir-fried with ginger, garlic, and dried chilies, simmered with beer until flavorful, and finally reduced to a dry pot style.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Signature Chongqing Blood Sausage Hot PotA classic Sichuan hot pot dish featuring duck blood, beef tripe, fish balls, bean sprouts, and cured pork, stir-fried with chili, Sichuan pepper, and fermented bean paste, then simmered in broth for a spicy, numbing flavor.
Steamed Mandarin FishSteamed mandarin fish is a dish made with fresh mandarin fish as the main ingredient, seasoned with ingredients such as ginger threads and scallion segments, and prepared by steaming. After cleaning the mandarin fish, make diagonal cuts on both sides of the fish body, place it in a steamer, add ginger threads and scallion segments, and steam over high heat until cooked.
Scallion and Ginger Steamed Swimming CrabA seafood dish featuring fresh swimming crab steamed with scallions and ginger, highlighting the natural sweetness of the crab and aromatic flavors.
Scallion Oil Salted Pig TrotterA Chinese dish featuring braised pork trotter glazed with scallion oil, offering tender meat and savory aroma.
Braised Watercress with WineA dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.
Fish Head and Tofu SoupFish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.