Yigu Club (Hongqiao Tian Di Branch)
特色菜 · ⭐ 4.8
No. 101, Building C, Lower Plaza, North Zone, Hongqiao Tiandi, Huaqiao Town
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. 101, Building C, Lower Plaza, North Zone, Hongqiao Tiandi, Huaqiao Town. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spiced Radish and Beef Brisket, Slow-Cooked Beef Bites, Signature Qiandao Lake Fish Head Soup.
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: 特色菜
- Rating: 4.8
- Address: No. 101, Building C, Lower Plaza, North Zone, Hongqiao Tiandi, Huaqiao Town
- Popular dishes: Spiced Radish and Beef Brisket, Slow-Cooked Beef Bites, Signature Qiandao Lake Fish Head Soup, Mei Cai Pork Sushi, Hazelnut Foie Gras Spread with Crispy Mini Steamed Buns
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Dishes
Spiced Radish and Beef BrisketSlow-cooked beef brisket with radish and thirteen-spice seasoning, tender and flavorful.
Slow-Cooked Beef BitesTender beef slices slowly cooked to perfection, served with a rich sauce for a luxurious bite.
Signature Qiandao Lake Fish Head SoupMade with fresh fish head from Qiandao Lake, simmered slowly with ham, mushrooms, and ginger for a rich, creamy broth and tender fish meat.
Mei Cai Pork SushiA fusion dish combining traditional Mei Cai pork with Japanese sushi, featuring braised pork belly, pickled mustard greens, rice, and seaweed.
Hazelnut Foie Gras Spread with Crispy Mini Steamed BunsA creamy foie gras spread made from goose liver, hazelnuts, cream, and seasonings, gently cooked and finely blended. Served with crispy mini steamed buns for a rich texture and nutty aroma with savory notes.
French Confit Duck Leg Baozi RiceA fusion dish combining French confit duck leg with steamed rice, slow-cooked to tender perfection and served with a rich sauce.
French Confit Duck Leg RiceFrench confit duck leg rice features tender duck leg slow-cooked in its own fat, served over fragrant rice for a rich and savory dish.
Flowing Cheese Lotus Root CakeMade primarily from lotus root, sliced and mixed with cheese, then coated and deep-fried. Crispy outside, molten center with rich cheese flavor and layered texture.
Shi Qi Crispy Skin SquabA traditional Cantonese dish from Zhongshan, featuring young squab marinated and roasted to achieve a crispy skin and tender meat.
Mustard Prawn BallsMustard shrimp balls made with fresh tiger prawns, deveined and marinated in salt and cooking wine, then lightly coated in starch and deep-fried until golden. Tossed in a sauce of mustard, soy sauce, sugar, vinegar, and water. Bright color, crispy outside, tender inside, with prominent mustard flavor.
Black Pepper Sauce Lemongrass Steam BeefBeef slices marinated with lemongrass and black pepper sauce, then steamed quickly to retain tenderness. The fresh aroma of lemongrass blends with the rich flavor of black pepper for a layered taste.
Black Pig Meat and Crab Roe SteamedA delicacy featuring minced black pig meat steamed with crab roe, highlighting the rich flavors of both ingredients.
Black Gold Custard BunBlack gold flowing sand bun is a dessert with a black glutinous rice skin wrapped around a咸蛋黄流沙馅, made by mixing glutinous rice flour and cocoa powder for the outer skin, and a filling of cooked salted egg yolk, butter, and sugar, steamed to perfection.- Lobster and Beef Mapo TofuA fusion dish combining classic Sichuan mapo tofu with lobster and beef, featuring tender tofu, succulent lobster meat, and minced beef stir-fried in a spicy, savory sauce.