Yi Yang Xuan (Zhangyang North Road Branch)
特色菜 · ⭐ 4.2
No. 3999 Zhangyang North 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 No. 3999 Zhangyang North Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Layered Radish Cake, Dry-Fried Beef Rice Noodles, Signature Char Siu Pastry.
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: 4.2
- Address: No. 3999 Zhangyang North Road
- Popular dishes: Layered Radish Cake, Dry-Fried Beef Rice Noodles, Signature Char Siu Pastry, Signature Glass-Braised Pigeon, Signature Shrimp Balls
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Dishes
Layered Radish CakeLayered radish cake is a traditional Chinese pastry made primarily with radish threads, wrapped in multiple layers of flaky dough and deep-fried. It has a crispy exterior and a soft interior with a rich texture.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Signature Char Siu PastryA Cantonese dim sum pastry filled with sweet and savory barbecued pork, baked to golden crispiness.
Signature Glass-Braised PigeonSignature glass-skinned squab pigeon features tender, juicy meat with a crispy, transparent skin after marinating, drying, and frying.
Signature Shrimp BallsSignature shrimp balls are a Chinese dish made with fresh shrimp, mixed with pork and seasonings, formed into balls and deep-fried. They are crispy on the outside and tender on the inside.
Roast Suckling PigRoast suckling pig is a dish made from young pigs weighing 5-8 kg, marinated and roasted slowly over charcoal or electric oven until the skin is golden and crispy, with tender meat.
Beef Power AscendingNiu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
Steamed Giant Tiger PrawnA Cantonese dish featuring fresh tiger prawns steamed in seasoned water and served with soy sauce, highlighting the natural sweetness and tenderness of the shrimp.
Stir-Fried Crab with Glutinous RiceStir-Fried Crab with Glutinous Rice is a Chinese stir-fry dish made with glutinous rice and crab meat, which are quickly stir-fried to retain the softness of the rice and the freshness of the crab.
Steamed Pearl Bream in Lotus PondSteamed pearl bream with lotus root, water chestnuts, and soft tofu, prepared by steaming. The dish has a fresh and delicate taste, highlighting the natural flavor of the fish.