Jiangnan Ji Folk Cuisine (Baoshan Sunac Shopping Mall Branch)
江浙菜 · ⭐ 4.3
Room 405, 4th Floor, Building G, Baoshan R&Y Plaza, No. 1933, Hutai 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 Room 405, 4th Floor, Building G, Baoshan R&Y Plaza, No. 1933, Hutai 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: Grandmother's Braised Pork, Osmanthus Roast Duck, Osmanthus Skin-Stripped Roast Duck.
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: 4.3
- Address: Room 405, 4th Floor, Building G, Baoshan R&Y Plaza, No. 1933, Hutai Road
- Popular dishes: Grandmother's Braised Pork, Osmanthus Roast Duck, Osmanthus Skin-Stripped Roast Duck, Orange Beef Tenderloin, Jiangnan Braised Pork
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Dishes
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.
Osmanthus Roast DuckA whole duck is marinated and roasted until crispy skin and tender meat, then glazed with a special osmanthus sauce for a fragrant, sweet-savory flavor.
Osmanthus Skin-Stripped Roast DuckOsmanthus skin-stripped roast duck is a traditional Chinese dish made by selecting high-quality ducks, removing the skin, marinating with special seasonings, and roasting over fruit wood charcoal. The skin is crispy, the meat is tender, and it has a fragrant osmanthus aroma.
Orange Beef TenderloinA fusion dish featuring tender beef cubes stir-fried with orange peel and juice, offering a sweet and tangy flavor.
Jiangnan Braised PorkJiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
Seafood Crispy Rice PorridgeA savory dish featuring fresh seafood and crispy rice cooked in a rich broth, offering a delightful texture and flavor.
Steamed Bamboo ChickenA Cantonese cold dish made by steaming bamboo chicken and serving it chilled, highlighting its tender texture and natural flavor.
Stone-milled Spring Water TofuStone-ground spring water tofu is made from优质 yellow beans, ground into pulp with a stone mill, then boiled with spring water and coagulated. No additives are used, preserving the natural flavor and delicate texture. Soft yet elastic, it's often served with clear soup or seasoned sauce.
Secret-Recipe Rice Field FrogFresh rice field frogs are stir-fried with a secret spice blend, resulting in a rich and spicy flavor.
Old-Style Oil-Braised ShrimpA classic dish featuring fresh shrimp stir-fried in oil with aromatics, resulting in crispy shells and tender meat, seasoned with a savory-sweet flavor.
Lipu Taro StewA stew made with Lipu taro, pork belly, and mushrooms, slowly cooked to create a rich, savory dish with tender taro.
Scallion-Baked Lipu Taro PotScallion-baked Lipu taro pot is a Chinese dish made with Lipu taro, scallions, and seasonings, baked to perfection. The taro is crispy on the outside and tender inside, with a rich aroma and flavorful texture.
Chicken Oil Steamed White Water FishA classic Zhejiang dish featuring fresh white water fish steamed with chicken oil, resulting in tender, flavorful meat and rich aroma.