楼上夜排档 (Changjiang South Road Store)
江浙菜 · ⭐ 3.7
No. 169-2, Lane 530, Changjiang South Road
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. 169-2, Lane 530, Changjiang South 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: Three Delicacies Pig's Trotter, Eight Treasure Spicy Sauce, Salted Egg Yolk Strips.
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: 3.7
- Address: No. 169-2, Lane 530, Changjiang South Road
- Popular dishes: Three Delicacies Pig's Trotter, Eight Treasure Spicy Sauce, Salted Egg Yolk Strips, Spicy Cauliflower in Hot Pot, Shanghai-style Braised Pork Liver
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Dishes
Three Delicacies Pig's TrotterA dish made with pig's trotters and ingredients like shrimp, chicken, and mushrooms, simmered to create a rich, savory flavor.
Eight Treasure Spicy SauceAn eight-treasure spicy sauce made by stir-frying a mix of meats and vegetables with chili and fermented bean paste, known for its rich, savory, and spicy flavor.
Salted Egg Yolk StripsA Chinese snack made by coating crispy sweet potato strips with seasoned salted egg yolk powder, offering a savory and crunchy texture.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Shanghai-style Braised Pork LiverA classic Shanghai dish featuring tender pork liver stir-fried with sweet soy sauce and aromatics, delivering rich flavor and smooth texture.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-fried Frog LegsA dish made by quickly stir-frying frog legs with garlic, ginger, and vegetables, resulting in a tender and savory flavor.
Sweet Rice Balls in Fermented WineSweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
Sauce-Braised Pork KidneyA Sichuan dish featuring stir-fried pork kidneys with vegetables and a savory sauce, known for its rich flavor and slight spiciness.
Opium Fish HeadBraised fish head made with fresh carp or bighead carp heads, seasoned with ginger, scallions, garlic, and broth, slowly simmered over low heat. No opium is used—this name refers to its rich aroma and taste resembling opium.