Famous Hotpot Hongchangxing Restaurant
海上名涮·洪长兴

Hongchangxing Restaurant is the first restaurant in Shanghai that specializes in mutton hot pot. It is also the most famous Islamic restaurant in Shanghai.

In 1913, Beijing Opera star Ma Lianliang came to Shanghai for performance. His uncle Ma Erba came with him. Ma Erba was an Islamic chef specialized in lamb dishes. During their stay, Ma Erba opened an Islamic noodle house at the corner of Lianyun Road and Yanan Road. At the beginning, the restaurant served noodles and pies. As the business became more successful, mutton and beef dishes were added to the menu. In 1918, before returning to Beijing, Mar Erba gave the restaurant to his friend Hong Sanba as a gift. Hong Sanba changed the name of the restaurant to "Hong Changxing", wishing an everlasting prosperity.

As early as the mid 17th century, mutton hotpot was already a winter delicacy in the imperial court of the Qing Dynasty. After 1929, the growing business activity in Shanghai led a vast influx of people from Northern China, resulting in a sudden surge in the demand for hotpot. Meanwhile local Shanghainese gradually began to love it. To make the business more successful, the restaurant hired a group of famous chefs from Beijing to prepare authentic Beijing dishes. The change drew big crowds and attracted more VIP clients everyday. Every winter, Hongchangxing was packed with customers and bustling with activities. During the period from the victory of the War of Resistance against Japanese aggression in 1945 to the eve of Liberation in 1949 the hotpot at Hongchangxing became more popular. Not only did it become popular throughout the nation, but also it earned great praise from foreigners. At that time, staffs from the consulates of the former Soviet Union, the United States and South East Asian countries all enjoyed coming to Hongchangxing.

Mutton hotpot is Hongchangxing's flagship product and trademark. The restaurant pays extra attention to the quality of the mutton even after establishing a solid reputation. The meat has to be the Huyang sheep from Huzhou, Jiaxing, etc. It also has to be the unmated female sheep or castrated male sheep. The sheep meat is tender and soft, rich in fat, and yet it does not have the strong musty "mutton" odor. The tender meat is cut into thin slices after a freezing process. The other component of the dish is the aromatic seasoning sauce which is made from a combination of ten ingredients according to each individual, including sesame oil, sesame paste, Chinese chives, shrimp sauce, mustard and etc. The sliced meat is dipped into a pot of boiling soup and cooked briefly before placed in the bowl with the seasoning sauce. The mutton hot-pot meal is eaten while being cooked. The taste is fantastic and the "cook-and-eat" experience is truly one-of-a-kind.

In 1991, Hongchangxing's new manager Ma Zongli visited Ningxia and Xinjiang Autonomous Regions. After returning to Shanghai, he expanded and remodeled the restaurant into Arabian architectural style. At that time, the restaurant was regarded as "No. 1 Islamic restaurant in the Far East". In 1996, due to the construction of the municipal government, Hongchangxing was relocated to the 10th floor of Baodaxiang Building on East Nanjing Road. The restaurant's interior has been richly adorned with designs that reflect Islamic culture and spirit. As you walk into the restaurant, you are surrounded by the cobalt blue decorations, the bulbous arch and the exquisite Islamic motifs. Together with the ethnic language, cultural customs and friendly service, the restaurant transports guests to the home of an Islamic kingdom. Not only local Chinese customers, but also many foreign dignitaries visited the restaurant because of its marvelous reputation. The honored guests included the deputy consul of the Israeli consulate, Packistani Minister of Education, Packistani People's Party Leader, Malaysian Minister of Youth and Sports, the Minister of Culture and Communications of Mali, etc.

While preserving the traditions, Hongchangxing Restaurant persistently seeks continuous improvement and innovation. Apart from Mutton Hotpot, the restaurant has boldly employed the cooking methods of deep-fry, quick-fry, pan-fry, stir-fry, roasting, stewing, braising, instant-boiling and etc. To highlight the distinctive characteristics of the ethnic traditions, the restaurant primarily serves mutton, beef, vegetarian foods, seafood, Muslim snacks, Dimsum and western bakery products. As the number one Halal restaurant in Shanghai, it has earned commendation both at home and abroad.

Aromatic Roast Lamb Spare Rib 蒜香羊肋骨

The ingredients are lamb spare rib, minced garlic, garlic powder, flour, Preserved Tofu Sauce, egg and tapioca powder. The tender lamb rib is absolutely delicious.

Lamb Shish Kebab 串烤羊肉

The dish is prepared with chunks of fresh spring lamb, turmeric powder, hot chilly powder, flour, egg and coriander. Yellow golden, the smoky flavored meat is soft, savory and intensely fragrant.

Boiled Mutton 白切羊肉

The ingredients are mutton shoulder, Yellow Wine, scallions, ginger, Sweet Soybean Paste, sugar and spices. The tender meat has a perfect combination of sweet and salty.

Crunchy Shrimp Balls 百粒虾球

The ingredients are peeled shrimps, bread crumbs, butter, egg, black pepper, corn starch and yellow wine. The shrimp ball is crunchy and tender, buttery aromatic and savory.

Stir-fired Shrimp with Egg White Sauce
芙蓉虾片

This dish is prepared with peeled shrimp, egg white, corn starch, green pepper, carrot and Shitaki mushroom. The dish is creamy white in color. It has a fantastic taste and silky smooth texture.

Green Onion Pie 葱油饼

The pastry is made with refined flour, scallion and soybean oil. Golden yellow, the scallion gives a powerful aroma. The pie is crispy outside and tender inside, intensely moist and extremely appetizing.

Address: 288 Guangxi Road North

Telephone: 021-63529700

Hours of operation: 11:00 - 14:00

17:00 - 22:00