Yizhangchuan Sichuan Cuisine (Longzhi Dream Store, Hongkou)
Sichuan cuisine · ⭐ 4.3
No. 388, Xi Jiangwan 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. 388, Xi Jiangwan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 180ºC Oil-Fried Sea Bass, Yizhangchuan Stir-Fried Pork, Le Shan Bo Bo Chicken.
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: 4.3
- Address: No. 388, Xi Jiangwan Road
- Popular dishes: 180ºC Oil-Fried Sea Bass, Yizhangchuan Stir-Fried Pork, Le Shan Bo Bo Chicken, Sichuan-style Old-Flavor Twice-Cooked Pork, Spicy Cauliflower in Hot Pot
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Dishes
180ºC Oil-Fried Sea BassFresh sea bass is deep-fried at 180°C to achieve a crispy skin while keeping the inside tender and flavorful.
Yizhangchuan Stir-Fried PorkYizhangchuan stir-fried pork is made with fatty pork belly and mixed with green and red peppers, quickly stir-fried over high heat. The dish has a bright color, rich flavor without greasiness, and a spicy, crisp texture.
Le Shan Bo Bo ChickenLeshan Poba Chicken is a Sichuan specialty dish primarily made with chicken and various spices. The chicken is sliced thinly, threaded onto bamboo skewers, and soaked in a spicy and numbing broth to fully absorb the flavors. It is then served together with the spicy broth in the bowl for diners to enjoy.
Sichuan-style Old-Flavor Twice-Cooked PorkMade with fatty pork belly, boiled then sliced and stir-fried with green peppers and garlic shoots. The dish has a bright red color, rich aroma, slightly spicy and savory taste, typical of Sichuan cuisine.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Spicy猪腰和黄喉A stir-fried dish featuring pig kidneys and beef tripe, sliced with floral cuts and blanched, then quickly stir-fried with chili, garlic, and ginger for a spicy, flavorful dish.
Beef Minced Mapo TofuA classic Sichuan dish made with soft tofu, beef mince, doubanjiang, and chili, delivering a spicy and numbing flavor.
Pork Lard Crumbs Stir-fried CabbageA classic Chinese home-style dish featuring shredded cabbage stir-fried with crispy pork lard crumbs, offering a savory and satisfying flavor.
Spicy Chicken with ChiliA classic Sichuan dish made with chicken stir-fried in a spicy blend of dried chilies and Sichuan peppercorns, known for its bold flavor and fiery heat.
Old Mother's Pig TrotterOld Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.