Shu Chu Xiao Zao · Yan Bang Jiang Hu Cuisine (Sheng He Jing'an Gong Guan Branch)
Sichuan cuisine · ⭐ 4.2
No. 836 Tanggu 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. 836 Tanggu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sliced Yellow Beef with Green and Red Peppers, Big Knife Twice-Cooked Pork, Signature Emei Old Tofu Pudding.
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: 4.2
- Address: No. 836 Tanggu Road
- Popular dishes: Sliced Yellow Beef with Green and Red Peppers, Big Knife Twice-Cooked Pork, Signature Emei Old Tofu Pudding, Spicy Tofu Flower Boiling Fish, Spicy Tofu and Fish Head Stew
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Dishes
Sliced Yellow Beef with Green and Red PeppersA spicy Sichuan-style dish featuring tender yellow beef stir-fried with green and red peppers, known for its bold flavor and quick preparation.
Big Knife Twice-Cooked PorkBig Knife Back-Cooked Pork is a Chinese dish primarily made with pork belly. The pork belly is first boiled until tender, then sliced and stir-fried with vegetables such as green peppers and garlic chives. Seasoned with fermented broad bean paste and sweet soy sauce, the pork slices become fragrant and spicy, while the vegetables remain crisp and fresh.
Signature Emei Old Tofu PuddingA silky tofu pudding made from premium soybeans, served with a spicy chili oil and seasoning blend, representing the authentic flavors of Emei, Sichuan.
Spicy Tofu Flower Boiling FishA spicy fish dish with tender tofu flower, simmered in a fiery Sichuan-style broth, delivering bold flavors and rich aroma.
Spicy Tofu and Fish Head StewA spicy stew featuring fish head and soft tofu, simmered with chili and fermented bean paste for rich, aromatic flavor.
Spicy麻 FishSpicy麻鱼 is made with fresh fish as the main ingredient, combined with green Sichuan peppercorns and sansho oil, and seasoned with ginger, garlic, and other调料. The fish meat is tender, and the broth is spicy and numbing with a hint of freshness, making it visually appealing.
特色手抓骨特色手抓骨以猪肋骨为主要食材，经过腌制后进行烤制或炖煮，使骨头与肉分离，便于用手直接抓食。制作过程中通常加入调味料如酱油、料酒、姜、葱等，使其入味。
Spicy Double CrispA Sichuan dish made with pork stomach and duck intestine, stir-fried quickly with chili and garlic for a spicy, crunchy texture.
Special Beef Offal StewA specialty beef offal stew made with牛肚,牛肠,牛肺 and other offal, paired with radish and potato, seasoned with soy sauce, star anise, and cinnamon.
Sichuan-style Frog with Young GingerA spicy Sichuan dish featuring tender frog legs stir-fried with young ginger, garlic, and chili for a bold, numbing flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Spicy Five-Spice Tofu ThreadsSpicy Five-Spice Tofu Threads is a Sichuan dish made primarily with tofu, seasoned with chili peppers and Sichuan peppercorns. It has a tender texture and a spicy, fragrant flavor with a strong five-spice aroma.