Chaimen Toudan Tang (Tiansheng Qianshu Store)
Sichuan cuisine · ⭐ 4.8
Unit L607, 6th Floor, West Zone, Dayang Jingdian Tian'an Qianshu, Moganshan 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 L607, 6th Floor, West Zone, Dayang Jingdian Tian'an Qianshu, Moganshan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 功夫 Sauce Pork Bun, Clear Soup with Chinese Cabbage, Braised River Catfish with Fermented Beans.
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: 4.8
- Address: Unit L607, 6th Floor, West Zone, Dayang Jingdian Tian'an Qianshu, Moganshan Road
- Popular dishes: 功夫 Sauce Pork Bun, Clear Soup with Chinese Cabbage, Braised River Catfish with Fermented Beans, Seafood Mǎoxiě Wàng, Pot-Braised Alpine Radish
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Dishes
功夫 Sauce Pork BunA traditional Chinese steamed bun filled with seasoned pork and a special sauce, known for its savory flavor and soft texture.
Clear Soup with Chinese CabbageHot water cabbage is a dish made from the heart of Chinese cabbage, simmered in premium broth with various ingredients. The cabbage hearts are blanched and slowly stewed in clear soup to absorb its essence, resulting in a crystal-clear broth and tender texture. High-quality broth is prepared by long-simmering old hen, ham, and pork bones, then filtered for purity.
Braised River Catfish with Fermented BeansA Sichuan dish featuring river catfish simmered with fermented beans, offering a rich, savory flavor and tender texture.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Pot-Braised Alpine RadishPot-braised alpine radish is a dish made with alpine radish cooked in a clay pot. The main ingredient is alpine radish, which is simmered with seasonings and water until the radish becomes tender, preserving its original flavor and nutrition.- Sweet Potato Wine Ferment DumplingsSweet potato dumplings filled with mashed sweet potato and served in a mild, fermented rice wine broth.
Crispy Rice-Infused Sichuan DuckA traditional Sichuan dish featuring duck marinated, dried, and smoked with tea and camphor wood, then stuffed with glutinous rice for a crispy skin and tender meat.
Spicy Sizzling Pigeon with PeppercornsA spicy dish featuring tender pigeon meat marinated in Sichuan peppercorns, delivering a numbing and fiery flavor with juicy texture.
Scallion Pork LiverA Chinese home-style dish made with pork liver and scallions, stir-fried to a tender and fragrant finish.
Tengjiao Bamboo Forest ChickenA dish made with tender chicken, fresh Sichuan pepper, and bamboo shoots, simmered to perfection for a fragrant, numbing flavor.
Tofu and Beef Stir-fryA Sichuan dish featuring tender beef slices and silky tofu, stir-fried in a spicy sauce with garlic, ginger, and chili.
Chenpi Gongbao Shrimp BallsA spicy-sweet dish featuring shrimp balls stir-fried with dried tangerine peel, peanuts, and a savory-sweet sauce.
Fresh Tofu Skin with CeleryFresh tofu skin is combined with celery, blanched and tossed cold. Crisp texture and fresh aroma highlight the natural flavor of the ingredients.