Taste of Three Dishes (Lujiazui Branch)
Sichuan cuisine · ⭐ 3.8
3rd Floor, No. 818, Dongfang 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 3rd Floor, No. 818, Dongfang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rooster Love Beef Rolls, Sichuan-style Boiled Beef with Noodles, Fresh Chili Spicy Blood Sausage Hot Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.8
- Address: 3rd Floor, No. 818, Dongfang Road
- Popular dishes: Rooster Love Beef Rolls, Sichuan-style Boiled Beef with Noodles, Fresh Chili Spicy Blood Sausage Hot Pot, Spicy Blood Duck Rice, Sichuan Boiled Fish
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Dishes
Rooster Love Beef RollsChicken stir-fried with beef rolls, tender and flavorful, enhanced with vegetables like bell peppers and onions.
Sichuan-style Boiled Beef with NoodlesA Sichuan dish featuring tender beef slices cooked in a spicy, numbing broth with vegetables like bean sprouts and cabbage. Known for its bold flavors and aromatic spices.
Fresh Chili Spicy Blood Sausage Hot PotA spicy and flavorful hot pot featuring fresh chili, blood sausage, and assorted ingredients, typical of Sichuan cuisine.
Spicy Blood Duck RiceMa Xue Wang Rice is a dish based on rice, combined with duck blood, bean sprouts, yellow throat (beef tripe), luncheon meat, and beef tripe. The ingredients are cooked in a spicy and numbing broth, then mixed with rice or served in layered portions to create a rich and varied texture.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Sichuan-style Boiled Beef Rolls with Fresh ChiliesA spicy Sichuan dish featuring tender beef rolls and fresh chilies, simmered in a rich, aromatic broth.
Chongqing-Style Boneless Fish Hot PotFresh boneless fish stir-fried with vegetables and spicy sauce in a hot pot style, typical of Chongqing cuisine.
Grilled Whole Basa FishWhole basa fish marinated and grilled to perfection, with a crispy skin and tender, flavorful flesh.
Grilled Crucian CarpA dish made by grilling fresh crucian carp after marinating, resulting in tender meat and a fragrant crust, served without rice to highlight the fish's natural flavor.
Spicy Duck GizzardJu Wei Ya Zhen is a cold dish primarily made with duck gizzards. After cleaning, the duck gizzards are blanched or boiled until cooked, then sliced or shredded and mixed with seasonings such as soy sauce, vinegar, chili oil, minced garlic, and scallions to create a flavorful dish.