Fish Different Chicken Stew with Roasted Whole Fish (Guoshun Road Branch)
Sichuan cuisine · ⭐ 4.0
No. 90 Guoshun Road
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. 90 Guoshun Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Crawfish with Thirteen Spices, Spicy Snail with Thirteen Spices, Baby bok choy.
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: 4.0
- Address: No. 90 Guoshun Road
- Popular dishes: Spicy Crawfish with Thirteen Spices, Spicy Snail with Thirteen Spices, Baby bok choy, Chengdu Spicy Grilled Fish, Tofu Skin Knots
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Dishes
Spicy Crawfish with Thirteen SpicesSpicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
Spicy Snail with Thirteen SpicesA dish made with fresh snails stir-fried in a blend of thirteen spices, offering a rich and spicy flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Chengdu Spicy Grilled FishFresh fish grilled and stir-fried with vegetables and spicy Sichuan sauce, a signature dish from Chengdu.
Tofu Skin KnotsA Chinese dish made by rolling tofu skin into knots and braising with minced meat and mushrooms, resulting in a soft, savory flavor.
Paper-包裹鱼Paper-wrapped fish is a dish made by steaming fresh fish wrapped in lotus leaves or aluminum foil. Main ingredients include fresh fish (like grass carp or sea bass), ginger slices, green onions, garlic, doubanjiang, soy sauce, and cooking wine. The fish is cleaned, marinated, then sealed in paper with seasonings and steamed until tender and flavorful.
Garlic Cucumber SaladGarlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
Chongqing Chicken PotChongqing chicken pot is made with chicken as the main ingredient, combined with vegetables like potatoes, green peppers, and onions, and seasoned with fermented broad bean paste, chili, and Sichuan peppercorns. The chicken is marinated first, then slowly cooked with the vegetables to blend flavors.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Black FishMain ingredient is black fish, sliced or whole, cooked by steaming, braising, or boiling. Commonly paired with ginger, garlic, scallions, and chili to enhance flavor.