Sugengxiang · Chengdu Farming River Cuisine
Sichuan cuisine · ⭐ 4.1
No. 1155 Zhen Hua 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. 1155 Zhen Hua Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Le Shan Sweet Skin Duck, Stir-Fried Beef with Yellow Onion, Signature Jumping Frog Tadpole.
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: 4.1
- Address: No. 1155 Zhen Hua Road
- Popular dishes: Le Shan Sweet Skin Duck, Stir-Fried Beef with Yellow Onion, Signature Jumping Frog Tadpole, Mashed Eggplant, Spicy Sichuan Blood Duck Hot Pot
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Dishes
Le Shan Sweet Skin DuckLe Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Signature Jumping Frog TadpoleFresh frog legs stir-fried with chili, Sichuan pepper, and garlic, delivering a spicy and numbing flavor with tender texture.
Mashed EggplantLai Qiezi is a dish featuring eggplant as the main ingredient. The eggplant is steamed, peeled, and mashed into a paste, then mixed with minced garlic, scallions, chili, and other seasonings. No frying or stir-frying is required, preserving the eggplant's natural flavor and soft texture.
Spicy Sichuan Blood Duck Hot PotHot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Stir-Fried Water SpinachStir-fried Water Spinach is a home-style vegetarian dish primarily made with water spinach. Fresh water spinach is washed, cut into segments, and quickly stir-fried in hot oil, then seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Leek-flavored Pig KidneyScallion pork kidneys is a dish made with pig kidneys and scallions. The kidneys are scored, blanched to remove odor, then stir-fried with sliced scallions and seasonings.
Stir-Fried Double Crisp with Fresh ChiliesA spicy Sichuan dish featuring tender pork stomach and chicken gizzards stir-fried quickly with fresh chilies for a crisp texture and bold flavor.