Jiayuan Grand Hotel
江浙菜 · ⭐ 3.9
No. 77, Jinhai Highway, Jiayuan 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 No. 77, Jinhai Highway, Jiayuan Plaza. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Steamed Freshwater Crab, Steamed Black Tiger Shrimp, Crispy Duck.
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: 江浙菜
- Rating: 3.9
- Address: No. 77, Jinhai Highway, Jiayuan Plaza
- Popular dishes: Steamed Freshwater Crab, Steamed Black Tiger Shrimp, Crispy Duck, Fragrant Shrimp with Egg White, Bird's Nest and Mushroom Stewed Chicken
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Dishes
Steamed Freshwater CrabSteamed fresh crab is a dish made with live crabs, steamed in clear water to preserve its original flavor and freshness.
Steamed Black Tiger ShrimpA Cantonese dish featuring fresh black tiger shrimp briefly boiled in water and served with ginger-scallion soy sauce, highlighting the shrimp's natural sweetness and tenderness.
Crispy DuckCrispy duck is made from duck, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy, typically served with sweet bean sauce, scallions, and thin pancakes.
Fragrant Shrimp with Egg WhiteA Chinese dish featuring tender shrimp and egg white, lightly cooked to create a delicate, fluffy texture.
Bird's Nest and Mushroom Stewed ChickenChicken stewed with bird's nest and various mushrooms, rich in flavor and nutrition.
Tongcheng Braised PorkA traditional Hunan dish featuring braised pork belly, served inverted for a rich, savory presentation.
Hot Pot LambPot-bellied lamb is a dish made by stewing lamb slices with vegetables and seasonings in a small hot pot (pot-bellied stove). The lamb slices are stir-fried with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other seasonings, then slowly simmered with chicken stock or water until the meat becomes tender and the broth rich. It is typically served with side ingredients such as cabbage, potatoes, and tofu. The pot is kept heated during serving, allowing diners to cook and eat gradually.