Ma Chang Old Hot Pot (Shanghai University Store)
Hot pot · ⭐ 4.8
No. 682 Shangda Road (Opposite South Gate of Shanghai University)
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. 682 Shangda Road (Opposite South Gate of Shanghai University). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Duck Blood, Crispy Gengcai, Tender 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: Hot pot
- Rating: 4.8
- Address: No. 682 Shangda Road (Opposite South Gate of Shanghai University)
- Popular dishes: Cold Pot Duck Blood, Crispy Gengcai, Tender Beef, Fresh Beef Tripe, Hand-Cut Wagyu Sirloin
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Dishes
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Crispy GengcaiCrispy kelp salad is a cold dish made primarily with kelp. After soaking, the kelp is cut into pieces and mixed with garlic, chili oil, vinegar, soy sauce, sugar, and sesame oil. It has a crisp texture and a unique fresh aroma.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Fresh Beef TripeSlaughter fresh tripe is a dish made primarily from fresh beef tripe, quickly blanched or boiled to maintain its crisp tenderness. It's typically seasoned with chili, Sichuan pepper, garlic slices, and green onions, and optionally enhanced with doubanjiang or beef tallow base.
Hand-Cut Wagyu SirloinHand-cut wagyu beef is made from high-quality beef taken from the back of the cow, sliced by hand. The beef has clear muscle fibers and a tender texture, typically cooked using hot pot or barbecue methods to preserve its original flavor.
Yangmei Ice TangyuanYangmei ice tangyuan is a dessert made with glutinous rice balls, fresh yangmei or yangmei juice, and served with ice or chilled. Cooked tangyuan are mixed with yangmei and ice in a bowl, optionally sweetened with syrup.
盘丝土豆盘丝土豆是一道以土豆为主要食材的菜肴，将土豆切成细丝后焯水或炒制，再与鸡蛋、葱花等配料一同翻炒，使土豆丝变得柔软且富有弹性，口感细腻。通常加入适量调味料，如盐、酱油等，提升风味。
Tender Chicken FeetA dish of chicken feet slow-cooked until tender and flavorful, often seasoned with spicy Sichuan spices.
Crab Roe Shrimp PasteCrab roe shrimp paste is an exquisite seafood dish. The main ingredients include fresh crab roe and shrimp meat. The preparation method involves mashing the shrimp meat into a paste, then mixing it evenly with crab roe to create a smooth and tender texture. Finally, through skilled cooking techniques, the crab roe shrimp paste is transformed into a delicacy that excels in color, aroma, and flavor.
Ma Chang Full Red PotA spicy Sichuan-style hot pot made with pork, chili, and Sichuan peppercorns, featuring a rich red broth that delivers bold, numbing heat and savory depth.