Lao Difang BBQ (Nanfeng Highway Branch)
Barbecue · ⭐ 3.8
No. 14, Lane 9275 Nanfeng Road, Nanqiao Town, Fengxian District
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. 14, Lane 9275 Nanfeng Road, Nanqiao Town, Fengxian District. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Garlic Shoots, Steamed Baby Bok Choy with Rice Noodles in Foil, Aluminum-wrapped Enoki Mushrooms with Rice Noodles.
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: Barbecue
- Rating: 3.8
- Address: No. 14, Lane 9275 Nanfeng Road, Nanqiao Town, Fengxian District
- Popular dishes: Garlic Shoots, Steamed Baby Bok Choy with Rice Noodles in Foil, Aluminum-wrapped Enoki Mushrooms with Rice Noodles, Aluminum-Wrapped Duck Blood Noodles, Spicy Duck Feet
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Dishes
Garlic ShootsGarlic shoots are a dish primarily made with garlic shoots, typically sliced and stir-fried with meat or other vegetables, seasoned with oil, salt, and soy sauce.
Steamed Baby Bok Choy with Rice Noodles in FoilBaby bok choy and rice noodles steamed in foil, tender and flavorful.
Aluminum-wrapped Enoki Mushrooms with Rice NoodlesPaper-wrapped enoki mushrooms and vermicelli is a dish made with enoki mushrooms and rice noodles. After washing and soaking, the ingredients are mixed with seasonings, wrapped in foil, and steamed or baked.
Aluminum-Wrapped Duck Blood NoodlesPaper-wrapped duck blood and vermicelli is a dish featuring duck blood and rice noodles, sealed in foil with seasonings and steamed to infuse flavor.
Spicy Duck FeetSpicy duck feet is a dish primarily made with duck feet, which are marinated and cooked to fully absorb the spicy and numbing seasonings, resulting in a bright red color. The preparation process includes cleaning the duck feet, blanching to remove odor, then stir-frying with chili peppers, Sichuan peppercorns, and other seasonings, followed by reducing the sauce to intensify the flavor—creating a rich, spicy, and numbing taste.