Li Xing Restaurant
江浙菜 · ⭐ 3.7
No. 172, Lane 3671, Zhongshan North Road, Huashi Yicun (under Zhongshan Bridge)
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. 172, Lane 3671, Zhongshan North Road, Huashi Yicun (under Zhongshan Bridge). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Scallion Pork Liver, Salted Pepper Pork Ribs, Sichuan Boiled Beef.
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: 江浙菜
- Rating: 3.7
- Address: No. 172, Lane 3671, Zhongshan North Road, Huashi Yicun (under Zhongshan Bridge)
- Popular dishes: Scallion Pork Liver, Salted Pepper Pork Ribs, Sichuan Boiled Beef, Stir-Fried Double Mushrooms, Braised Pork Belly
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Dishes
Scallion Pork LiverA Chinese dish made with pork liver and scallions, stir-fried quickly for a tender texture and aromatic flavor.
Salted Pepper Pork RibsBlack pepper salt pork strips is a dish made from pork tenderloin, sliced, marinated, deep-fried until crispy outside and tender inside, then stir-fried with black pepper salt. Golden color, crispy texture, rich pepper-salt aroma.
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.
Stir-Fried Double MushroomsA classic Chinese dish featuring stir-fried mushrooms, highlighting their natural umami and crisp texture.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
WatercressCao Tou is a dish primarily made from Cao Tou (a wild vegetable, scientifically known as alfalfa). Typically, the Cao Tou is washed, blanched, and then stir-fried with ingredients such as minced garlic and ginger threads to maintain its fresh and tender texture.
Garlic Pork RibsA Chinese dish made with pork tenderloin marinated, fried, and stir-fried with garlic for a rich, savory flavor.
Shrimp and Tofu StewA savory stew featuring fresh shrimp and soft tofu, simmered in broth with aromatics for a delicate, nourishing dish.
Fragrant Rice Wine EelA Chinese dish made by braising eel in fragrant rice wine, resulting in tender fish with a subtle sweet and aromatic flavor.
Malan HeadA cold dish made from tender shoots of the Malan plant, blanched and mixed with garlic, sesame oil, and salt for a fresh, crisp taste.