Jiajia Small Restaurant (Yingkou Road Branch)
特色菜 · ⭐ 3.9
Room 101, No. 3, Lane 625, Yingkou 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 Room 101, No. 3, Lane 625, Yingkou Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sichuan Boiled Beef, Secret-Recipe Lamb Spine, Shaoxing Stinky Tofu.
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: 特色菜
- Rating: 3.9
- Address: Room 101, No. 3, Lane 625, Yingkou Road
- Popular dishes: Sichuan Boiled Beef, Secret-Recipe Lamb Spine, Shaoxing Stinky Tofu, Fish-Flavored Eggplant
China trip · China travel
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Dishes
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.
Secret-Recipe Lamb SpineSpicy lamb spine is primarily made with lamb vertebrae, which are blanched to remove odor and then slowly stewed with various spices and seasonings. During preparation, common辅料 include star anise, cassia bark, Sichuan pepper, ginger slices, and green onion segments, resulting in tender meat and rich broth.
Shaoxing Stinky TofuShaoxing stinky tofu is a traditional snack from Shaoxing, Zhejiang, made from tofu fermented through a special process. The tofu is soaked in a brine of amaranth stems and mustard, developing its unique aroma, then deep-fried until crispy outside and tender inside.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.