Shu Tian Mao Cai (Keyuan Road Store)
小吃快餐 · ⭐ 3.5
Room 1-2, No. 1159 Keyuan 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 Room 1-2, No. 1159 Keyuan Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chengdu Pork Slices, Pork Tetra, Bamboo Shoot Tips.
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: 小吃快餐
- Rating: 3.5
- Address: Room 1-2, No. 1159 Keyuan Road
- Popular dishes: Chengdu Pork Slices, Pork Tetra, Bamboo Shoot Tips, Broccoli, Sauce Braised Pork Belly
China trip · China travel
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Dishes
Chengdu Pork SlicesA classic Sichuan dish made of pork slices coated in starch and deep-fried until crispy, often served with spicy sauce or as a hot pot ingredient.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Bamboo Shoot TipsBamboo shoot tips are the tender parts of fresh bamboo shoots, which can be stir-fried, braised, boiled in soup, or served cold after blanching or boiling. The main ingredient is bamboo shoot, and during preparation, it is often combined with meat, mushrooms, or vegetables to enhance flavor.
BroccoliBroccoli is a green vegetable known for its distinctive flower buds and bright color. It is commonly steamed, boiled, or stir-fried to preserve its natural flavor. When cooked with simple seasonings such as garlic or olive oil, it delivers a fresh and delicious taste.
Sauce Braised Pork BellyA savory dish made by slow-cooking pork belly in a rich soy-based sauce until tender and flavorful.
Duck Blood Hot PotA Sichuan-style dish made with duck blood, vegetables, and meat, simmered in a spicy and numbing broth.
Spicy Sichuan Hot Pot BaseThe spicy hot pot base is made by stir-frying a blend of spices and chili peppers with Sichuan pepper, star anise, cassia bark, ginger slices, garlic cloves, and doubanjiang (fermented broad bean paste). It is typically cooked using vegetable oil or beef tallow to create a rich, complex aroma.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.
Black fish slicesBlack fish slices are a dish made primarily from black fish. After removing the bones and slicing, the fish is marinated with wine, salt, and other seasonings, then quickly cooked by sliding in oil or boiling. The finished slices are tender and delicate, often served with vegetables or sauces.