Beiban Dao Seafood (LinGang Longlou Plaza Branch)
鱼鲜 · ⭐ 3.6
Lingang Baolong Plaza
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 Lingang Baolong Plaza. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Whole Seed Sea Hare, Spicy Mussels in Sauce, Thai Raw Crab Cubes.
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: 鱼鲜
- Rating: 3.6
- Address: Lingang Baolong Plaza
- Popular dishes: Whole Seed Sea Hare, Spicy Mussels in Sauce, Thai Raw Crab Cubes, Haliotis Head, Raw Marinated Oyster
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Dishes
Whole Seed Sea HareA seafood dish featuring sea hare as the main ingredient, combined with various seeds such as sesame or sunflower seeds. The dish offers a tender and refreshing texture with a crunchy seed element, typically prepared by steaming or quick stir-frying.
Spicy Mussels in SauceScallop meat is blanched in water, then mixed with a sauce made of soy sauce, vinegar, sugar, garlic, chili oil, and Sichuan pepper powder, adjusted to taste.
Thai Raw Crab CubesFresh crab cubes marinated in a tangy Thai sauce of lime juice, fish sauce, lemongrass, chili, and garlic, offering a bold, spicy-sour flavor.
Haliotis HeadAbalone head is sliced from fresh abalone, blanched or boiled in water to retain its crisp tenderness, often seasoned simply with garlic and ginger, and can also be stir-fried or used in soups.
Raw Marinated OysterA cold dish made by marinating fresh oysters in a mixture of high-proof liquor, garlic, ginger, and herbs, resulting in a tender and flavorful seafood appetizer.
Spicy Water SnailSpicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.