Duan Mei Art Restaurant
鱼鲜 · ⭐ 4.9
No. 89 Yunling East Road, Changfeng International Building, 2nd Floor
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. 89 Yunling East Road, Changfeng International Building, 2nd Floor. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Squab, Cangyu with Daidai, Sashimi Scallop.
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: 鱼鲜
- Rating: 4.9
- Address: No. 89 Yunling East Road, Changfeng International Building, 2nd Floor
- Popular dishes: Braised Squab, Cangyu with Daidai, Sashimi Scallop, Ink Squid, Pan-fried Hairtail
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Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Cangyu with DaidaiCangyu with Daidai is a dish made primarily with Cangyu and Daidai. The two types of fish are usually fried or pan-fried until golden and served together. The texture is crispy on the outside and tender on the inside, with a fresh and delicious taste.
Sashimi ScallopFresh scallop slices served raw, offering a crisp and delicate texture with a natural umami flavor, typically enjoyed with wasabi and soy sauce.
Ink SquidA dish made with fresh squid cooked in squid ink, offering a unique flavor and striking black color.
Pan-fried HairtailCrispy fried hairtail is a Chinese dish featuring hairtail as the main ingredient. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender interior.
Persimmon cakePersimmon cake is a dried fruit made by peeling ripe persimmons and then sun-drying or drying them artificially. The main ingredient is fresh persimmons. During the production process, natural air-drying or artificial dehydration concentrates the persimmons into a sticky, sweet dried fruit.
Braised Pork with Preserved Mustard GreensMei Cai Braised Pork is a dish made with pork belly and preserved mustard greens. The pork is blanched, then simmered with the greens and seasonings like soy sauce, sugar, and cooking wine until tender and the sauce thickens.
Pickled Vegetable Braised Pork (6 pieces)Pickled vegetable braised pork is a Chinese dish made with pork belly, pickled vegetables, soy sauce, and sugar, then simmered. The meat is tender and has a salty and fragrant flavor.
Spicy麻 Beef Short RibsSpicy麻 beef short ribs made with marinated beef ribs, stir-fried with Sichuan pepper and chili for a bold, numbing flavor.
Sakura Shrimp Stir-fried with Leek FlowersSakura shrimp stir-fried with leek flowers is a Chinese dish made with fresh sakura shrimp and leek flowers, quickly stir-fried. It has a tender texture and a fragrant aroma.
Clam Stewed Bean NoodlesA Chinese home-style dish made by stewing clams and bean noodles with ginger, scallions, and seasonings until the noodles absorb the rich broth.
Braised Pork with Three-Mouth CrabBraised pork with tender meat and rich flavor, paired with steamed Three-Mouth crab featuring fresh crab roe. A classic combination of savory dishes.
Red Robe PigeonRed Robe Pigeon is a Chinese dish made with young pigeon, coated in red sauce or seasoning. The tender pigeon meat is marinated and cooked, resulting in a crispy exterior and juicy interior.- Braised Radish with Meat SauceA hearty dish featuring tender radish simmered in savory meat sauce, combining the sweetness of vegetables with rich umami from pork or beef.