Nong Jia Steamed Dishes (Tingchao Branch)
农家菜 · ⭐ 4.2
No. 126, Tingchao South 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. 126, Tingchao South Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three Delicacies Stew, Three Delicacies Pork Skin Soup, Farmhouse Three Delicacies.
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: 农家菜
- Rating: 4.2
- Address: No. 126, Tingchao South Road
- Popular dishes: Three Delicacies Stew, Three Delicacies Pork Skin Soup, Farmhouse Three Delicacies, Salted Pork Trotter, Squirrel-shaped Perch
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Dishes
Three Delicacies StewThree Delicacies Pot is a stewed dish featuring various seafood and meats, typically including shrimp, fish slices, pork or chicken, along with mushrooms, tofu, and greens, slowly simmered in broth or water.
Three Delicacies Pork Skin SoupA savory soup made with pork skin, chicken, and shrimp, slowly simmered to create a rich, gelatinous broth.
Farmhouse Three DelicaciesA classic home-style dish featuring potatoes, eggplant, and green peppers stir-fried together for a savory and satisfying meal.
Salted Pork TrotterA traditional Chinese dish made from pork trotter, simmered in a savory broth until tender and flavorful.
Squirrel-shaped PerchSquirrel-shaped perch is a Chinese dish where boneless perch is cut with floral patterns, deep-fried to set shape, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup. The dish resembles a squirrel, with a crispy exterior and tender interior in golden color.
Salted Pepper Pork TrotterSichuan salt and pepper pork knuckles is a dish made primarily from pig trotters, seasoned with Sichuan pepper and salt, garlic, ginger, and other spices. First, the pig trotters are boiled until tender, then chopped into small pieces and deep-fried in hot oil until golden and crispy. Finally, Sichuan pepper and salt are sprinkled over the dish and stir-fried evenly.
Shanghai Triple-Yellow Chicken (Small Portion)A small portion of Shanghai's famous Triple-Yellow Chicken, made with tender chicken and steamed to perfection for a delicate, savory flavor.
Stove-top Rice with VegetablesA traditional Chinese dish where rice is cooked on a wood-fired stove with vegetables and meat, resulting in a flavorful, aromatic meal.
Steamed Lamb SliceWhite-cut mutton is a dish featuring fresh lamb leg or belly, blanched to remove odor, then gently simmered in water with ginger, scallions, and cooking wine. Served chilled and sliced, it's enjoyed with dipping sauce.
Poached ChickenWhite-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
Stone Pot TaroA dish made with taro cooked in a stone pot, featuring soft and sweet taro with aromatic flavors.
Dumplings with Vegetable and Meat FillingDumpling filled with pork and vegetables, wrapped in dumpling wrappers and boiled. Mix minced pork with cabbage or greens, season, wrap in dough, and boil until they float.
Soy Sauce River ShrimpA Chinese home-style dish made with fresh river shrimp stir-fried in soy sauce, resulting in tender, flavorful shrimp with a savory, slightly sweet taste.