Ziyan Baiwei Chicken (Cangfeng Branch)
小吃快餐 · ⭐ 3.6
No. 23, Lane 855 Cangfeng Road, 1st Floor
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. 23, Lane 855 Cangfeng Road, 1st Floor. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Spice Beef, Cold-Mixed Bamboo Shoots, Cold Tossed Bamboo Shoot Tips, Sour Spicy Seaweed Threads.
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: 小吃快餐
- Rating: 3.6
- Address: No. 23, Lane 855 Cangfeng Road, 1st Floor
- Popular dishes: Five-Spice Beef, Cold-Mixed Bamboo Shoots, Cold Tossed Bamboo Shoot Tips, Sour Spicy Seaweed Threads, Harbin Sausage, Spicy Beef and Ox Tripe Salad
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Dishes
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Cold-Mixed Bamboo ShootsA refreshing cold dish made with tender bamboo shoots, lightly blanched and tossed in a dressing of garlic, vinegar, soy sauce, and chili oil for a crisp, tangy bite.
Cold Tossed Bamboo Shoot Tips, Sour Spicy Seaweed ThreadsCold tossed bamboo shoot tips and sour spicy seaweed threads is a refreshing cold dish made from tender bamboo shoot tips and seaweed threads. The bamboo shoots are blanched and mixed with seaweed threads, then dressed with vinegar, chili, salt, and other seasonings.
Harbin SausageHarbin sausage is a traditional Northeast Chinese cured meat made from pork, starch, eggs, and spices, then steamed and smoked for a rich, savory flavor.
Spicy Beef and Ox Tripe SaladA classic Sichuan dish made with beef and ox tripe, tossed in a spicy red oil sauce with Sichuan peppercorns and chili.
Five-Spice Torn ChickenFive-spice shredded chicken is a dish primarily made with chicken. The chicken is carefully cooked to achieve a tender and delicate texture. Seasoned with five-spice powder and other seasonings, the dish emits a rich aroma, making it even more delicious.
Hundred-Flavor ChickenBaiwei Chicken is a dish primarily made with chicken, marinated and then roasted with special spices and seasonings. It features a golden, crispy skin and tender, juicy meat.
Baiwei Chicken, Tengjiao Chicken, ZiyanBaiwei Chicken, Tengjiao Chicken, and Ziyan are three different chicken dishes. Baiwei Chicken is marinated with various seasonings and then braised, offering a rich flavor. Tengjiao Chicken is seasoned with Tengjiao, giving it a unique numbing aroma. Ziyan is a cold chicken slice dish served with a special sauce.
Purple SwallowA Chinese dish made with chicken and purple perilla leaves, stir-fried with garlic and chili for a fragrant, slightly spicy flavor.
Delicious Chicken FeetChicken feet are blanched, then simmered with ginger, scallions, star anise, and other seasonings until tender and flavorful. Add soy sauce, cooking wine, and rock sugar for a glossy red color and chewy texture.
Sichuan Pepper ChickenTeng椒 Chicken is a dish primarily made with chicken and Sichuan pepper. The preparation involves boiling the chicken until cooked, shredding it into strips, then mixing it with Sichuan pepper and seasonings, and finally marinating it to absorb the flavors.
Spicy and Sour Kelp StripsSpicy and sour seaweed strips is a dish made primarily from seaweed strips mixed with spicy and sour seasonings. After soaking, the seaweed strips become soft yet elastic, and when combined with a specially prepared spicy and sour sauce, the dish offers both the freshness of seaweed and a tangy, appetizing flavor.
Spicy Tofu CubesSpicy tofu cubes are made by blanching cubed tofu to remove odor, then stir-frying with chili, Sichuan pepper, and doubanjiang. Garlic, ginger, and green onions are added for aroma, allowing the tofu to absorb the spicy and numbing flavors.