Mao Lu · MFEC Supreme Banquet
特色菜 · ⭐ 4.9
Floors 2–3, Building 8, Pu Hui Branch 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 Floors 2–3, Building 8, Pu Hui Branch Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Fujian Yellow Croaker with Da Hong Pao Sichuan Pepper and Chicken Oil, Kung Pao Black Tiger Shrimp Balls, Softshell Turtle and Eel Tube Stew.
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: 4.9
- Address: Floors 2–3, Building 8, Pu Hui Branch Road
- Popular dishes: Braised Fujian Yellow Croaker with Da Hong Pao Sichuan Pepper and Chicken Oil, Kung Pao Black Tiger Shrimp Balls, Softshell Turtle and Eel Tube Stew, Dry Mushroom with Pork, Leek Quinoa Rice Cake Stir-fry with Lobster
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Dishes
Braised Fujian Yellow Croaker with Da Hong Pao Sichuan Pepper and Chicken OilFresh yellow croaker from Min Dong is steamed with Da Hong Pao Sichuan pepper and chicken oil, resulting in a fragrant, tender dish that highlights the seafood essence of Fujian cuisine.
Kung Pao Black Tiger Shrimp BallsFresh black tiger shrimp balls stir-fried with peanuts, dried chilies, and ginger, coated in a tangy sweet-and-spicy sauce.
Softshell Turtle and Eel Tube StewA Hunan specialty dish made with softshell turtle and eel tubes, simmered slowly with ginger, garlic, and chili for a rich, savory flavor.
Dry Mushroom with PorkDry Mushroom with Pork is a dish made primarily with dry mushrooms and pork, usually stir-fried after the mushrooms are rehydrated, offering a fresh and aromatic flavor with a distinct mushroom taste.
Leek Quinoa Rice Cake Stir-fry with LobsterA savory stir-fry featuring lobster, leek, quinoa, and rice cake, combining umami-rich flavors with a satisfying texture.
Hibiscus and PearHibiscus and pear is a drink made primarily with hibiscus and pear. Hibiscus is steeped in water, then combined with sliced pear, ice cubes, and honey for flavor. It has a refreshing and mildly sweet taste.
Har Gow with Steamed Mandarin FishHar Gow made from fresh shrimp and pork, served with steamed mandarin fish, offering a delicate and savory taste.
Red Wine Duck Liver with CaviarA gourmet French dish featuring tender duck liver seared in red wine, served with rich caviar for a luxurious taste experience.- Moutai Wine-Infused Steamed CrabFresh crab steamed in a blend of Moutai wine and seasonings, resulting in tender meat with rich aroma and savory flavor.
Guizhou Sour Soup BeefGuizhou Sour Soup Beef is a dish made with beef steak, sour soup, chili, ginger and other seasonings. The beef is marinated and then fried, then stewed in sour soup, offering a tender texture and a refreshing sour and spicy flavor.
Bream Meatball in Superior SoupA delicate dish featuring bream and pork meatballs simmered in premium broth, offering a rich, savory flavor.
Fish Head Buddha's DelightFish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.
Yellow贡 Pepper and Lemongrass Baked Mantis CrabMantis crab marinated in yellow贡 pepper and lemongrass, then baked to perfection—fragrant, spicy, and tender.