Haizhongzhou Seafood Plaza (Chuansha Store)
鱼鲜 · ⭐ 4.5
No. 4019 Chuansha Road, Building 2, Wangqiao Industrial Zone
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. 4019 Chuansha Road, Building 2, Wangqiao Industrial Zone. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Boston Lobster in Superior Broth, Health-Preserving Taro Stew, King Crab.
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: 4.5
- Address: No. 4019 Chuansha Road, Building 2, Wangqiao Industrial Zone
- Popular dishes: Boston Lobster in Superior Broth, Health-Preserving Taro Stew, King Crab, Salted Pepper Mud Crab, Seafood Mǎoxiě Wàng
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Dishes
Boston Lobster in Superior BrothBoston lobster is prepared and baked with premium broth, allowing it to absorb the rich flavors while maintaining a firm texture.
Health-Preserving Taro StewHealth-Preserving Taro Stew is made with taro and chicken or pork simmered together. It has a soft texture and is rich in nutrition, helping to strengthen the spleen and stomach and enhance physical health.
King CrabThe king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
Salted Pepper Mud CrabA stir-fried dish made with fresh mud crabs and seasoned with salt, pepper, garlic, and ginger, resulting in a crispy shell and tender meat.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Steamed Snakehead FishA classic Cantonese dish made by steaming fresh snakehead fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Pan-Fried Dumplings in Clay PotA savory Chinese snack made by pan-frying dumplings in a clay pot until crispy, with a juicy pork and cabbage filling.
Sweet Shrimp with Black Bean SauceFresh tiger prawns stir-fried with black bean sauce, garlic, and ginger, resulting in a savory and aromatic dish.
Spicy Vinegar Jellyfish HeadsA cold dish made primarily from jellyfish heads, cleaned and soaked in salt water to remove fishy odor, then mixed with vinegar, sugar, garlic, and cilantro. Crisp texture with prominent sour flavor.
Steamed Big Bamboo Clams with Garlic and VermicelliFresh big bamboo clams steamed with garlic and vermicelli, resulting in a savory and tender dish.
Garlic Steamed Spare RibsA dish featuring pork ribs marinated with garlic, soy sauce, cooking wine, and starch, then steamed until tender and juicy with a rich garlic aroma.
Breeze Bay Long-legged CrabA Cantonese dish featuring fresh long-legged crab stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender meat.