Jiang Hu Xiao Er Lang Cui Pi Kao Yu (Gufang Road Branch)
Sichuan cuisine · ⭐ 4.2
Unit 205, Taiwan Style Street, Southern Leisure Plaza, No. 76 Gufang 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 Unit 205, Taiwan Style Street, Southern Leisure Plaza, No. 76 Gufang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Erlang's Grilled Fish, Knife-Pounded Cucumber, Sichuan North Cold Jelly Noodles.
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: 4.2
- Address: Unit 205, Taiwan Style Street, Southern Leisure Plaza, No. 76 Gufang Road
- Popular dishes: Erlang's Grilled Fish, Knife-Pounded Cucumber, Sichuan North Cold Jelly Noodles, Dry Pot Chicken (Small Portion), Signature Small Snail
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Dishes
Erlang's Grilled FishA spicy grilled fish dish made with fresh carp, vegetables, and special seasoning, cooked over charcoal for a rich flavor.
Knife-Pounded CucumberKnife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Dry Pot Chicken (Small Portion)A spicy Sichuan-style dish made with chicken and vegetables stir-fried in a dry pot, offering rich aroma and bold flavor.
Signature Small SnailA signature dish featuring fresh snails stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a rich, spicy flavor.
Signature Beef PenisA dish featuring fresh beef penis slow-cooked with spices, resulting in tender, flavorful meat.
Signature Spicy Boiled FishA signature spicy boiled fish dish featuring tender carp, vegetables, and a fiery chili-pepper oil finish.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Crisp Black Wood EarCrisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
Spicy Pig Intestine ChickenA spicy Sichuan dish made with pork intestines and chicken, slow-cooked with chili and Sichuan peppercorns for rich flavor.