Nanwu Xiang New Shanghai Fusion Cuisine (Zhonggu Garden Hotel Wujiaochang Huangxing Park Branch)
江浙菜 · ⭐ 4.4
3rd Floor, Zhonggu Xiaonanguo Garden Hotel, No. 777 Jiamusi Road
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 3rd Floor, Zhonggu Xiaonanguo Garden Hotel, No. 777 Jiamusi Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Crispy Skin Pigeon, Spicy Mustard Shrimp Balls, Grandmother's Braised Pork.
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: 4.4
- Address: 3rd Floor, Zhonggu Xiaonanguo Garden Hotel, No. 777 Jiamusi Road
- Popular dishes: Crispy Skin Pigeon, Spicy Mustard Shrimp Balls, Grandmother's Braised Pork, Coconut Milk Sago Dessert, Thai Tom Yum Goong
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Dishes
Crispy Skin PigeonFresh pigeon marinated and roasted to perfection, featuring a crispy skin and tender meat.
Spicy Mustard Shrimp BallsFresh shrimp balls seasoned with spicy mustard sauce, lightly fried and served with a fragrant mustard dressing for a bold, savory bite.
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.
Coconut Milk Sago DessertCoconut milk sago pudding is a dessert made primarily from sago and coconut milk. The method involves boiling the sago until transparent, then mixing it evenly with coconut milk. For better taste, refrigerate before serving.
Thai Tom Yum GoongTom Yum Goong is a Thai sour and spicy soup made with lemongrass, lime leaves, chili, onion, mushrooms, and shrimp. Boil spices with broth, add seafood or chicken, then season with coconut milk, fish sauce, and lime juice. Garnish with cilantro. Emphasizes blending spices and rich broth.
Old Vinegar Marinated JellyfishA cold dish made with jellyfish marinated in aged vinegar, garlic, and herbs. Crisp texture and tangy flavor.
Yellow Croaker and Shepherd's Purse SoupA traditional Jiangnan soup made with yellow croaker and shepherd's purse, featuring delicate fish flavor and fresh herb aroma.
Golden Sand Garlic Pork RibsA dish of pork ribs stir-fried with egg yolk and garlic, resulting in a crispy exterior and tender interior with rich savory flavor.
Longjing ShrimpA classic Zhejiang dish featuring fresh shrimp and Longjing tea leaves, stir-fried quickly for a delicate balance of seafood and tea aroma.