Nan Hua Hotel (Yale Cheng Store)
江浙菜 · ⭐ 4.3
Room 452, 4th Floor, No. 1266 Xinshong 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 Room 452, 4th Floor, No. 1266 Xinshong Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Eight Treasure Spicy Sauce, Fish Head Hot Pot, Spicy Sliced Bamboo Shoots in Dry Pot.
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: 江浙菜
- Rating: 4.3
- Address: Room 452, 4th Floor, No. 1266 Xinshong Road
- Popular dishes: Eight Treasure Spicy Sauce, Fish Head Hot Pot, Spicy Sliced Bamboo Shoots in Dry Pot, Spring Rolls, Orange Beef Tenderloin
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Dishes
Eight Treasure Spicy SauceAn eight-treasure spicy sauce made by stir-frying a mix of meats and vegetables with chili and fermented bean paste, known for its rich, savory, and spicy flavor.
Fish Head Hot PotA hearty dish featuring a large fish head simmered in a clay pot with tofu, vermicelli, and aromatics, resulting in a rich, savory broth.
Spicy Sliced Bamboo Shoots in Dry PotDry Pot Bamboo Shoots is a dish made primarily from fresh bamboo shoots, stir-fried with辅料 such as chili peppers, garlic, and ginger. After blanching, the bamboo shoot strips are stir-fried together with seasonings in a wok, then an appropriate amount of seasoning is added to reduce the sauce, allowing the flavors to fully blend.
Spring RollsSpring rolls are a traditional snack made by wrapping a thin dough wrapper around various fillings such as vegetables and meat, then rolling them into a cylindrical shape and deep-frying until golden and crispy. Common fillings include bean sprouts, carrots, cucumbers, and pork, offering a rich and satisfying texture.
Orange Beef TenderloinA fusion dish featuring tender beef cubes stir-fried with orange peel and juice, offering a sweet and tangy flavor.
Stir-Fried ShrimpOil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
Tomato Noodles with Dough BallsA comforting dish made with fresh tomatoes and dough balls, simmered in a savory sauce for a sweet and tangy flavor.
Intestine and Lung Hot PotA traditional Chinese dish made with pork intestines and lungs, slow-cooked in a clay pot with tofu and vermicelli, offering rich flavors and hearty texture.
Crispy Potato SaladCrispy potato salad features crunchy potato slices mixed with fresh vegetables and a tangy dressing, offering a refreshing and light dish.
Salad SteakA dish featuring grilled steak slices served over a bed of fresh vegetables, dressed with vinaigrette or salad dressing.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Yellow Croaker and Shepherd's Purse Spring RollsYellow croaker and shepherd's purse spring rolls are made by wrapping fresh yellow croaker and seasonal shepherd's purse in thin spring roll wrappers, then deep-fried to a crispy finish.