Xiaotianfu Sichuan Cuisine (Jihe Road Store)
Sichuan cuisine · ⭐ 3.7
No. 795, Jihuo 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 No. 795, Jihuo Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed kelp strands, Kung Pao Chicken, Stir-fried Pig Liver.
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: 3.7
- Address: No. 795, Jihuo Road
- Popular dishes: Cold-mixed kelp strands, Kung Pao Chicken, Stir-fried Pig Liver, Sichuan North Cold Jelly Noodles, Sichuan-style Snails
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Cold-mixed kelp strandsCold seaweed salad is a refreshing dish made primarily from shredded seaweed. First, the seaweed threads are soaked in water to soften them, then mixed with minced garlic, cilantro, soy sauce, vinegar, and chili oil.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Stir-fried Pig LiverStir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Sichuan-style SnailsA Sichuan-style dish made with fresh snails stir-fried in a spicy and numbing sauce using chili, Sichuan peppercorns, and fermented bean paste.
Ambiguous Tofu Beef RiceA savory dish featuring tender tofu and flavorful beef served over steamed rice, blending comfort and subtle complexity.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Stewed Broad Beans in OilA classic Chinese home-style dish made by gently simmering fresh broad beans in oil with aromatics, resulting in a tender and savory flavor.
Braised Chicken PiecesBraised chicken chunks is a Chinese dish using chicken as the main ingredient, typically from thigh or breast meat, blanched and then stewed with葱,姜,蒜 and seasonings like soy sauce, sugar, and cooking wine to achieve rich flavor and a glossy red color.
Bean sprout vermicelliBean sprout vermicelli is a dish made primarily from mung bean sprouts and vermicelli. Soak the vermicelli beforehand, then wash the bean sprouts. Blanch both in boiling water briefly, then drain. Stir-fry garlic in oil, add the sprouts and vermicelli, season with salt and soy sauce, and cook until flavorful.
Leek and Mung Bean Sprout Stir-fryA refreshing Chinese home-style dish made with fresh leeks and mung bean sprouts, quickly blanched and tossed with garlic, salt, and sesame oil for a crisp, light flavor.