Yizhangchuan Sichuan Restaurant (Xuhui Green Plaza Branch)
Sichuan cuisine · ⭐ 4.6
No. 562 Dong'an Road, Greenland Binfeng City, West Zone, Level 2 (next to Xinfaxian Restaurant)
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. 562 Dong'an Road, Greenland Binfeng City, West Zone, Level 2 (next to Xinfaxian Restaurant). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Five-Egg Fried Rice, Spicy Sichuan Water-Boiled Beef, Chuan Chuan Back 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: Sichuan cuisine
- Rating: 4.6
- Address: No. 562 Dong'an Road, Greenland Binfeng City, West Zone, Level 2 (next to Xinfaxian Restaurant)
- Popular dishes: Five-Egg Fried Rice, Spicy Sichuan Water-Boiled Beef, Chuan Chuan Back Pork, Spicy Boiling Fish, Spicy猪腰 Stir-fry
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Dishes
Five-Egg Fried RiceA simple and delicious fried rice dish made with five eggs and rice, stir-fried until fluffy and flavorful.
Spicy Sichuan Water-Boiled BeefA classic Sichuan dish featuring tender beef slices in a spicy, numbing broth with vegetables, finished with hot oil and Sichuan peppercorns.
Chuan Chuan Back PorkA classic Sichuan dish made with pork belly, boiled then stir-fried with fermented bean paste and green onions for a rich, spicy flavor.
Spicy Boiling FishFresh carp is stir-fried with vegetables and spicy ingredients, then served in a hot oil sauce for a bold, numbing flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Spicy猪腰和黄喉A stir-fried dish featuring pig kidneys and beef tripe, sliced with floral cuts and blanched, then quickly stir-fried with chili, garlic, and ginger for a spicy, flavorful dish.
Beef Minced Mapo TofuA classic Sichuan dish made with soft tofu, beef mince, doubanjiang, and chili, delivering a spicy and numbing flavor.
Pork Lard Crumbs Stir-fried CabbageA classic Chinese home-style dish featuring shredded cabbage stir-fried with crispy pork lard crumbs, offering a savory and satisfying flavor.- Pork Lard Fried Dumpling Shreds with Napa CabbageA Sichuan-style stir-fry featuring crispy pork lard and shredded napa cabbage, seasoned with garlic and chili for a savory kick.
Spicy Chicken with ChiliA classic Sichuan dish made with chicken stir-fried in a spicy blend of dried chilies and Sichuan peppercorns, known for its bold flavor and fiery heat.- Mother's Kidney Bean and Pig Trotter SoupA comforting soup made with pig trotters and kidney beans, slow-cooked to tender perfection for a rich, savory flavor.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.- Sour Cabbage Fried TangyuanA specialty snack made by frying glutinous rice balls filled with sour cabbage, offering a crispy exterior and tangy, savory filling.
Sour Cabbage Fried Glutinous Rice BallsA creative Chinese snack combining sour cabbage and glutinous rice balls, deep-fried for a crispy texture and stir-fried with savory-sour flavors.- Chongqing Ma Jiao FishA spicy and numbing fish dish made with fresh carp, Sichuan peppercorns, chili, and fermented broad bean paste, typical of Sichuan cuisine.
Chongqing Mājiāo Fish (Black Fish)Chongqing Mājiāo Fish (Black Fish) is made with black fish as the main ingredient, stir-fried and stewed with Sichuan peppercorns, dried chilies, ginger, garlic, and other seasonings. The dish features a rich, spicy, and numbing flavor with tender fish meat and a savory broth, highlighting the bold taste of Sichuan cuisine.