Xike · Taoyuanli · Courtyard Home-style Dishes
农家菜 · ⭐ 4.2
No. 110, Wu Fang Village
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. 110, Wu Fang Village. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Taizhou Sand Garlic Braised Bean Noodles, Nian Gao Beef Cubes, Signature Braised Five-Year Turtle with Special Sauce.
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: 农家菜
- Rating: 4.2
- Address: No. 110, Wu Fang Village
- Popular dishes: Taizhou Sand Garlic Braised Bean Noodles, Nian Gao Beef Cubes, Signature Braised Five-Year Turtle with Special Sauce, Hangzhou-style Sauce Platter, Zhexi Dried Vegetable Pork Steamed Bun
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Dishes
Taizhou Sand Garlic Braised Bean NoodlesA specialty from Taizhou, Zhejiang, this dish features fresh sand garlic and bean noodles braised together for a rich, savory flavor.
Nian Gao Beef CubesA stir-fried dish featuring tender beef cubes and chewy rice cakes, seasoned with vegetables for a savory-sweet flavor.
Signature Braised Five-Year Turtle with Special SauceA premium dish featuring a five-year-old turtle braised in a rich, spiced broth for deep flavor and tenderness.
Hangzhou-style Sauce PlatterHangzhou-style Sauce Platter is a Chinese cold dish mainly consisting of various sauces such as sweet bean sauce, doubanjiang, soy sauce, and sesame paste, paired with pickled or braised meats and vegetables, offering a rich and unique flavor.
Zhexi Dried Vegetable Pork Steamed BunZhexi Dried Vegetable Pork Steamed Bun is a traditional snack from western Zhejiang, mainly made of pork, dried vegetables, and fermented dough. Pork is minced and mixed with dried vegetables, then wrapped in fermented dough and steamed.
Special Huangshan Stinky Carp RiceSpecial Huangshan Stinky Carp Rice is made with Huangshan stinky carp, rice, and seasonings, cooked by stewing or frying. The fish meat is tender with a unique flavor.
Anhui Rural Free-Range Chicken SoupMade with free-range chickens from southern Anhui, slow-cooked with wild mushrooms and goji berries for a rich, nourishing broth.
Anhui-style Braised Free-range RoosterA traditional Anhui dish featuring free-range rooster braised with soy sauce, sugar, and wine for rich flavor.
Braised Taro in Clay PotPot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
Homestyle Burned Old DuckA traditional Sichuan dish featuring old duck slow-cooked in a clay pot with spices and sauce, delivering rich, spicy flavor.