Most-loved dishes
AI summary of what 6 dish mentions say about the food
Yongqing’s braised eel earns raves for its silky, rich depth, while the overall vibe is one of humble, unpretentious mastery that feels like a quiet discovery.
“The eel just melts in your mouth. The sauce is really sticky and really thick. Shanghai signature flavor — a little bit sweet, salty. Rich and heavy. Fantastic with noodles or rice because of that sauce. Awesome.”
What creators say
1 creator has covered Yongqing Restaurant. Most active: Mark Wiens
A homely, compact restaurant serving traditional Shanghai cuisine — an institution for local food.
Dishes mentioned
Salted Duck Egg
The yolk is really rich, melts in your mouth. Doesn't taste like any spices — more about the flavor of the duck and the saltiness and the fat. Really rich.
Sponge Tofu (Kaofu)
Like a sponge — juicy, saturated, very spongy. You bite down and taste the flavor of sweet, sticky soy sauce. Not a very strong flavor, kind of mellow.
Sweet and Salty Leaf
The leaves collapse in your mouth. Paper thin. Sweet and salty — they put a lot of sugar on top, but the leaf is salted. The leaf is really fragrant. Really good.
Sweet and Sour Fish
Fried, doused in sauce. Sweet and sour nuggets of fish. Boneless but still need to be careful of bones. The presentation is so good.
Braised Eel
The eel just melts in your mouth. The sauce is really sticky and really thick. Shanghai signature flavor — a little bit sweet, salty. Rich and heavy. Fantastic with noodles or rice because of that sauce. Awesome.
