Man Xiang Hui • New-style Zhe-Xiang Cuisine (Hongqiao Shishang Tian Di Branch)
特色菜 · ⭐ 4.7
Second Floor, Hongqiao Fashion Tian Di
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 Second Floor, Hongqiao Fashion Tian Di. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Health-Promoting Vegetable Pot, Eighteen-Second Quick-Boiled Beef, Taiwanese Three-Cup Chicken.
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: 特色菜
- Rating: 4.7
- Address: Second Floor, Hongqiao Fashion Tian Di
- Popular dishes: Health-Promoting Vegetable Pot, Eighteen-Second Quick-Boiled Beef, Taiwanese Three-Cup Chicken, Steamed Deep-Sea Yellow Croaker, Spicy Chili and Century Egg Mix
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Dishes
Health-Promoting Vegetable PotHealth-preserving vegetable stew made with fresh greens, carrots, and mushrooms, blanched and simmered in broth or water, finished with scallions or cilantro. Emphasizes natural flavors and nutrition.
Eighteen-Second Quick-Boiled BeefFresh beef quickly boiled for 18 seconds and served with a special sauce, offering tender texture and rich flavor.
Taiwanese Three-Cup ChickenA Taiwanese specialty dish made with chicken, garlic, ginger, and perilla leaves, cooked in a blend of rice wine, soy sauce, and sesame oil.
Steamed Deep-Sea Yellow CroakerFresh deep-sea yellow croaker steamed to perfection, served with ginger and scallions for a delicate, savory flavor.
Spicy Chili and Century Egg MixLèi Cháoliáo Pídàn is a dish primarily made with green chili peppers and preserved eggs. The preparation involves roasting the green chilies until their surfaces are slightly charred, peeling them, then placing them together with chopped preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are evenly blended.
New-style Seafood MǎoxiāngA modern-style seafood Mao Xue Wang is based on ingredients such as duck blood, mung bean sprouts, yellow soybean sprouts, luncheon meat, and fish tofu. It includes seafood like shrimp, squid, and clams. After stir-frying with beef tallow hot pot base and boiling in water, it is garnished with green onions and cilantro.
Jiangnan Zao Lu PlatterA traditional Suzhou dish featuring assorted ingredients like duck gizzards, chicken gizzards, egg rolls, and tofu skin, marinated in a special fermented rice wine sauce for a rich, savory flavor.
Crispy Mountain Bamboo ShootsFresh bamboo shoots are deep-fried until crispy, offering a crunchy texture and natural aroma with a savory taste.
Sauce Pepper Flame Fish HeadFresh fish head stir-fried with spicy sauce and served with flame cooking for a bold, aromatic flavor.
Grilled Squid on Iron PlateSizzling squid is made with fresh squid as the main ingredient, paired with vegetables such as onions and green peppers, and quickly cooked over a hot iron plate. The squid is tender, the vegetables are crisp, and the dish has an appealing color.
High Mountain Oil-Scented Bamboo ShootsHigh Mountain Oil-Scented Bamboo Shoots is a dish made mainly with fresh bamboo shoots, combined with vegetable oil and seasonings. The bamboo shoots are fried until crispy on the outside and tender inside, with a rich aroma and unique texture.
Yellow BeefMainly made from yellow beef, cut into pieces and marinated with seasonings, then cooked by stir-frying, stewing, or boiling. Common dishes include spicy stir-fried yellow beef and yellow beef stewed with potatoes, focusing on maintaining tenderness and flavor.