People's Culinary Palace (Yingxiong Road Branch)
其他美食 · ⭐ 3.5
No. 149 Yingxiong Road
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. 149 Yingxiong Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fish Head with Chinese Cabbage, Kung Pao Chicken, Salted Pepper Pork Trotter.
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: 其他美食
- Rating: 3.5
- Address: No. 149 Yingxiong Road
- Popular dishes: Fish Head with Chinese Cabbage, Kung Pao Chicken, Salted Pepper Pork Trotter, Sweet and Sour Pork Ribs, Braised Pig Intestine Head
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Dishes
Fish Head with Chinese CabbageA classic Chinese dish made by stewing fish head with Chinese cabbage, resulting in a rich, savory broth and tender ingredients.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Salted Pepper Pork TrotterSichuan salt and pepper pork knuckles is a dish made primarily from pig trotters, seasoned with Sichuan pepper and salt, garlic, ginger, and other spices. First, the pig trotters are boiled until tender, then chopped into small pieces and deep-fried in hot oil until golden and crispy. Finally, Sichuan pepper and salt are sprinkled over the dish and stir-fried evenly.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Braised Pig Intestine HeadA Chinese dish made by slow-cooking pig intestine head with soy sauce, sugar, and spices until tender and flavorful.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Flavorful Little SnailsA spicy and flavorful dish made with small snails stir-fried with chili, Sichuan pepper, and garlic, known for its rich aroma and bold taste.
Fried Tofu with Shredded PorkFragrant dried tofu with pork strips is a Chinese dish made from tofu and lean pork. Tofu and pork are sliced, stir-fried together with葱姜蒜, seasoned with soy sauce and cooking wine, and cooked until flavorful. Hot oil is used to enhance aroma.
Shiitake Mushroom and Pork Silk Tofu SoupA savory soup made with soft tofu, fresh shiitake mushrooms, and pork strips, gently simmered to a smooth consistency.
Black Fish and Tofu SoupA savory soup made with black fish and tofu, simmered gently to create a rich, creamy broth with tender fish and smooth tofu.