Haoyang Hong Kong Style Roast Meat (Yijiang Road Branch)
Cantonese cuisine · ⭐ 3.7
No. 23, Lane 135 Yijiang 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. 23, Lane 135 Yijiang Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five-Spice Braised Pork, Hong Kong Style Lap Cheong Rice, Pork Tongue Rice.
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: Cantonese cuisine
- Rating: 3.7
- Address: No. 23, Lane 135 Yijiang Road
- Popular dishes: Five-Spice Braised Pork, Hong Kong Style Lap Cheong Rice, Pork Tongue Rice, Rose Soy Sauce Chicken, Crispy Roast Duck
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Dishes
Five-Spice Braised PorkA classic Chinese dish made with pork belly slow-cooked in a savory blend of five spices, resulting in tender, flavorful meat.
Hong Kong Style Lap Cheong RiceA fragrant rice dish featuring Hong Kong-style cured meats like lap cheong, steamed to perfection for a savory and aromatic meal.
Pork Tongue RicePork tongue rice is a Cantonese specialty dish featuring tender pork tongue simmered in soy sauce and served over fragrant rice.
Rose Soy Sauce ChickenRose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
Crispy Roast DuckCrispy roast duck is a dish made primarily from duck, marinated, inflated, coated with sugar water, dried, then roasted. The skin is crispy, the meat tender, and the color bright red.
Shunde Double-Skin MilkShunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.