Meishi Nian Dai (Yangguang Chuncheng Branch)
江浙菜 · ⭐ 4.1
Nos. 247–251 Tongyang 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 Nos. 247–251 Tongyang 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: Homestyle Boiled Chicken, Water Bamboo Shoots, Pork Tripe Sausage.
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: 4.1
- Address: Nos. 247–251 Tongyang Road
- Popular dishes: Homestyle Boiled Chicken, Water Bamboo Shoots, Pork Tripe Sausage, Soft-shelled Turtle and Pig Tail Stew, Salted Beef
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Homestyle Boiled ChickenA classic Cantonese cold dish made by boiling fresh chicken and chilling it to retain its natural flavor, served with ginger-scallion sauce or soy sauce.
Water Bamboo ShootsA dish made from fresh bamboo shoots, blanched and served chilled or lightly stir-fried, known for its crisp texture and mild flavor.
Pork Tripe SausageA traditional Chinese dish made with pork tripe and sausage, simmered together for rich flavor and texture.
Soft-shelled Turtle and Pig Tail StewA rich stew made with soft-shelled turtle and pig tail, slow-cooked to tender perfection.
Salted BeefA traditional Chinese cold dish made by simmering beef brisket in seasoned salt water until tender and flavorful.
Crab Steamed EggA Chinese steamed dish made with eggs and crab meat, resulting in a smooth and savory texture.
Pan-fried Flour CakeA traditional Chinese flatbread made from flour, eggs, and scallions, pan-fried until golden and crispy.
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.