Jinhe
江浙菜 · ⭐ 3.6
Building 7, Courtyard of No. 3911 Hongmei Road, Chengjiaqiao Subdistrict (near Yan'an West 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 Building 7, Courtyard of No. 3911 Hongmei Road, Chengjiaqiao Subdistrict (near Yan'an West Road). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bottle Gourd, Salted Chicken, Pan-fried Hairtail.
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: 3.6
- Address: Building 7, Courtyard of No. 3911 Hongmei Road, Chengjiaqiao Subdistrict (near Yan'an West Road)
- Popular dishes: Bottle Gourd, Salted Chicken, Pan-fried Hairtail, French Oysters, Homemade Tofu Pudding
China trip · China travel
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Dishes
Bottle GourdA type of gourd with a unique shape, commonly used in stir-fries or soups for its crisp texture and mild flavor.
Salted ChickenA traditional Chinese dish made by marinating chicken in salt and other seasonings, then boiling or steaming it until tender. Served cold, it has a savory, salty flavor.
Pan-fried HairtailCrispy fried hairtail is a Chinese dish featuring hairtail as the main ingredient. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender interior.
French OystersFrench oysters are a seafood appetizer featuring fresh oysters served with lemon juice, sauce, or a specially prepared seasoning. The oyster meat is tender and smooth in texture, and when paired with simple seasonings, it fully preserves and highlights the original flavor of the seafood.
Homemade Tofu PuddingHomemade tofu pudding is made from soybeans and water, processed by soaking, grinding, filtering, boiling, then adding a coagulant like gypsum or brine to solidify the soy milk into blocks, cut into small cubes, and served plain or with seasonings.
Sauce-Braised SnailsA Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.