Know the Taste of Fish (Changtai Plaza Store)
小吃快餐 · ⭐ 3.4
Room B1-48-14, Basement Level, Building 7, No. 1239 N. Zuchongzhi 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 B1-48-14, Basement Level, Building 7, No. 1239 N. Zuchongzhi 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: Dry Pot Pork Ribs and Chicken, Spicy Beef Hot Pot, Dry Pot Beef and Shrimp.
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: 3.4
- Address: Room B1-48-14, Basement Level, Building 7, No. 1239 N. Zuchongzhi Road
- Popular dishes: Dry Pot Pork Ribs and Chicken, Spicy Beef Hot Pot, Dry Pot Beef and Shrimp, Spicy Stir-Fried Chicken Wings with Shrimp, Dry Pot Frog
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Dishes
Dry Pot Pork Ribs and ChickenA Sichuan-style stir-fry featuring pork ribs and chicken, cooked in a dry pot with vegetables and spicy seasonings for a rich, numbing flavor.
Spicy Beef Hot PotDry Pot Beef is a flavorful dish featuring beef as the main ingredient, combined with potatoes, green peppers, and onions. The beef is sliced, marinated, and stir-fried before being cooked together in a dry pot to blend all the flavors.
Dry Pot Beef and ShrimpA spicy Sichuan dish combining beef and shrimp, stir-fried in a dry pot with chili, garlic, and Sichuan peppercorns for bold flavor.
Spicy Stir-Fried Chicken Wings with ShrimpSpicy stir-fried chicken wings and fresh shrimp with peppers, onions, garlic, ginger, and scallions, seasoned with doubanjiang, then simmered until glossy. Rich aroma and bright red color.
Dry Pot FrogA spicy Sichuan dish made with frog meat stir-fried in a dry pot with vegetables and chili, known for its rich, numbing flavor.
Spicy Stir-Fried ShrimpSpicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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.
Sour Cabbage Fish with BasaA dish featuring tender basa fish fillets cooked in a spicy sour cabbage broth, popular in Sichuan cuisine.
Sichuan-style Fish in Spicy Sauce with Green PeppercornsSichuan-style boiled fish with tender fish slices, bean sprouts, and cabbage, cooked in a broth flavored with fried green Sichuan peppercorns and chili peppers, then finished with hot oil for aroma. Bright red color, silky fish, rich broth.