Shu Tan Ji · Salted Sichuan Cuisine (Sichuan North Road Store)
Sichuan cuisine · ⭐ 4.7
2nd Floor, Building 8, China CITIC Plaza, at the Intersection of Sichuan North Road and Tanggu 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 2nd Floor, Building 8, China CITIC Plaza, at the Intersection of Sichuan North Road and Tanggu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Clear Soup with Bean Sprouts, Sichuan North Cold Jelly Noodles, Gele Mountain Spicy Chicken.
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: 4.7
- Address: 2nd Floor, Building 8, China CITIC Plaza, at the Intersection of Sichuan North Road and Tanggu Road
- Popular dishes: Clear Soup with Bean Sprouts, Sichuan North Cold Jelly Noodles, Gele Mountain Spicy Chicken, Boiling Fish, Fried Pork Rind Stir-Fried Cabbage
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Dishes
Clear Soup with Bean SproutsHeung汤豆苗 is a dish made with fresh bean sprouts cooked in rich broth or clear soup. After blanching, the sprouts are simmered in seasoned broth to absorb its flavor. A slice of ginger is added to enhance aroma and reduce any fishy smell, preserving the sprouts' vibrant green color and crisp texture.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Fried Pork Rind Stir-Fried CabbageOil渣手撕卷心菜 is a dish primarily made with cabbage and oil渣 (residue from rendered pork fat). The cabbage is torn by hand into small pieces, and the oil渣 is stir-fried together with it, allowing the cabbage to absorb the rich aroma of the oil渣 while maintaining a crisp texture.
Fried Oil渣 with CabbageA classic home-style dish made by stir-frying pork cracklings with cabbage for a savory, crunchy texture and fresh taste.
Salt-Style Ginger Stir-Fried Young RabbitA classic Sichuan dish featuring tender young rabbit stir-fried with ginger, delivering a spicy and aromatic flavor.
Zigong Spicy Double CrispA Sichuan dish made with pork stomach and duck intestine, stir-fried quickly with spicy peppers and Sichuan peppercorns for a bold, numbing flavor.
Zigong Spicy Pork KidneysZigong spicy tripe is a Sichuan dish featuring pork kidneys with green pepper, red pepper, and onion. The kidneys are scored and blanched, then stir-fried quickly with chili, garlic, and ginger to retain tenderness.
Sichuan Fresh Chili FrogA Sichuan dish made with fresh frog and spicy peppers, stir-fried with garlic, ginger, and fermented bean paste. Tender meat, aromatic and spicy.
Spicy Duck Head StewA spicy Sichuan dish made with duck head cooked in a blend of dried chilies, Sichuan peppercorns, and aromatic spices.
Pickled Chili Chicken GizzardA Sichuan-style cold dish made with chicken gizzards marinated in aged pickled chili, offering a crisp texture and tangy-spicy flavor.
Fragrant Boiling FishA Sichuan dish featuring fresh carp, stir-fried with chili, Sichuan pepper, and vegetables in a spicy, aromatic sauce.