Yonghuli · Shanghai-Hunan Fusion Cuisine (Kangqiao Branch)
Hunan cuisine · ⭐ 3.7
No. 1140, Kangqiao 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 No. 1140, Kangqiao Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Chili Fish Head, Sizzling Eel丝, Grandmother's Braised Pork.
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: Hunan cuisine
- Rating: 3.7
- Address: No. 1140, Kangqiao Road
- Popular dishes: Chopped Chili Fish Head, Sizzling Eel丝, Grandmother's Braised Pork, Sour Cabbage Fish, Dry Pot Frog with Three Peppers
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Sizzling Eel丝Fried eel threads in hot oil is a Chinese dish primarily made with eel. To prepare it, eel is sliced into thin strips and marinated with seasonings such as scallions, ginger, and garlic. Next, the eel strips are quickly stir-fried in hot oil to maintain their tender texture. Finally, hot oil is poured over the dish to enhance the aroma of the eel, resulting in a bright red color and rich, fragrant flavor.
Grandmother's Braised PorkGrandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
Sour Cabbage FishA classic Sichuan dish made with fresh carp and sour cabbage, featuring a tangy, spicy broth and tender fish slices.
Dry Pot Frog with Three PeppersA spicy Sichuan dish featuring frog meat stir-fried with three types of peppers—green, red, and chili—on a dry pot.
Salted Pepper Grilled HeadfishA dish made with fresh headfish, marinated and grilled with salt and pepper, resulting in a crispy exterior and tender interior.
Shanghai-style smoked fishOld Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
Wild Leek Dumpling ShrimpFresh shrimp wrapped in wild leek and shaped like dumplings, then deep-fried to golden crispiness.
Sizzling Crystal NoodlesSizzling crystal vermicelli is a dish made with crystal noodles, vegetables, meat, or seafood, quickly stir-fried on a hot iron plate. The transparent, elastic noodles absorb the sauce's flavor when heated on the iron plate.
Fish-Flavored Eggplant StewFish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.