Chao Xiang · Chaoshan Beef Guo Tiao (Yejiazhai Road Store)
Cantonese cuisine · ⭐ 4.3
Room 104, Building 2, No. 100 Yejiazhai Road (at the entrance of Chuangxiangta Park)
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 Room 104, Building 2, No. 100 Yejiazhai Road (at the entrance of Chuangxiangta Park). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Hand-Cut Pig's Trotter, Fresh Hand-Trimmed Sirloin, Fig Ten-Second Chicken Pot.
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: Cantonese cuisine
- Rating: 4.3
- Address: Room 104, Building 2, No. 100 Yejiazhai Road (at the entrance of Chuangxiangta Park)
- Popular dishes: Hand-Cut Pig's Trotter, Fresh Hand-Trimmed Sirloin, Fig Ten-Second Chicken Pot, Durian Chicken Pot, Nourishing Huaniu Drunken Chicken Pot
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Dishes
Hand-Cut Pig's TrotterFresh pig trotter slices, hand-cut and slow-cooked or braised for tender, gelatin-rich texture.
Fresh Hand-Trimmed SirloinHand-cut fresh oxtail beef is made from the tenderloin portion of beef, hand-sliced and quickly blanched to maintain its tenderness. The main ingredient is fresh beef, prepared by slicing and cooking it fresh, ideal for hot pot or涮锅 (hot pot) dining.
Fig Ten-Second Chicken PotFresh chicken is quickly stir-fried and then cooked with fresh figs, resulting in a rich broth with a sweet-sour taste and a harmonious blend of fruit and meat flavors. The dish is prepared rapidly, highlighting the natural taste of the ingredients.
Durian Chicken PotA flavorful dish made by slow-cooking chicken with fresh durian fruit, resulting in a rich, sweet aroma and tender meat.
Nourishing Huaniu Drunken Chicken PotA richly flavored pot of chicken simmered with nourishing ingredients, featuring tender meat and a deeply savory broth.
潮汕小吃拼盘A selection of Chaoshan snacks featuring traditional local dishes such as fish skin, oyster omelet, spring rolls, rice noodles, and beef balls. Prepared by frying, deep-frying, boiling, and steaming, these ingredients are simply arranged into a platter.
Cantonese Beef Noodle and Offal StewA traditional Cantonese stew featuring beef and offal, slow-cooked with aromatic spices for rich flavor.
Crispy Beef BallsA Cantonese classic made by frying seasoned beef mince into crispy, tender balls with a rich savory flavor.
Braised Beef Tetra Noodle BowlA savory dish featuring beef tripe, tendon, brisket, and tongue served with rice noodles in a rich broth.
Fried Tofu SkinFried tofu skin is a traditional snack made primarily from tofu skin. After careful selection, soaking, and slicing, the tofu skin is deep-fried until golden and crispy. The finished product has an appealing color and a rich, layered texture.
Beef Rice NoodlesBeef rice noodles is a dish primarily made with beef and rice noodles. The rice noodles, known as 'kway teow' in some regions, are wide flat rice vermicelli made from rice batter. Beef is typically选用牛腱 or牛腩 (beef shank or brisket), sliced or cubed, and cooked together with the rice noodles. First, the beef is blanched to remove any odor, then it's simmered with the rice noodles along with seasonings such as soy sauce, ginger slices, and green onion segments. It's slowly stewed until the beef becomes tender and the rice noodles absorb the rich flavors.
Beef Fried RiceBeef fried rice is made with fresh beef, rice, and vegetables, stir-fried quickly for a savory and satisfying dish.