住宿选址建议
建议优先选择南翔或嘉定新城区域。南翔靠近地铁11号线,交通便利且美食众多;嘉定新城则拥有更现代化的酒店设施和宽敞的空间,适合追求舒适度的旅客。
建议优先选择南翔或嘉定新城区域。南翔靠近地铁11号线,交通便利且美食众多;嘉定新城则拥有更现代化的酒店设施和宽敞的空间,适合追求舒适度的旅客。
嘉定通过地铁11号线与上海市中心紧密相连,通勤时间适中。区内公交网络完善,打车也较为方便。虽然无机场直连,但前往虹桥或浦东机场均有成熟的交通方案。
春秋两季气候宜人,最适合游览嘉定孔庙、古猗园等户外景点。夏季较热,建议利用酒店设施休息;冬季湿冷,室内博物馆和文化中心是不错的避寒选择。
中国上海的动物园
In Hongqiao district, near a train station and airport, this restaurant is a popular choice among travellers. The head chef is a Shanghai native, who respects traditions, while exploring other Chinese regional flavours. His menu is heavily based on Shanghainese cuisine, with occasional Cantonese and Huaiyang dishes. Try his marinated pigeon with green Sichuan peppercorns and silky meat, and the umami-rich sautéed shredded fish with chive sprouts.
This airy restaurant with chic retro decor, near Hongqiao airport, is a veritable haven for weary travellers. As well as cooking up the same classics as the namesake sister branch in Hong Kong, the experienced Shanghainese chef imbues Cantonese dim sum with unique Shanghainese touches. Honey-glazed barbecued pork, and tofu-skin beggar's purses are both highlights. Round off your meal with pear, bamboo bird's nest and nostoc sweet soup.
官网Since 1992, this household name has been a favourite Ningbonese seafood joint. Their first outpost in Shanghai takes up two storeys with live fish tanks and an open kitchen downstairs and the main dining room reached by a bright red staircase upstairs. Braised pomfret with sticky rice cake exemplifies the rustic charm and full-bodied flavours of Ningbo home-style cooking. Raw marinated white crab known as ’18 cuts’ is loaded with umami.
Several famous chefs joined forces in this venture that offers traditional and creative Cantonese and Sichuanese fare under one roof. Flavours are nuanced and varied, making for a multi-faceted experience. Signatures include roast young duck with Sichuan pepper, a crossover between Cantonese barbecue and Sichuanese spice. Yellow croaker can be prepared in myriad ways – try it poached in claypot with aged dried radish.
Brace yourself for nostalgia aplenty: velvet tufted chairs, walls covered in vintage blue bricks, art pieces from around the world…Most ingredients are shipped from Anhui, including mouldy tofu – a speciality you can’t miss. Wine-scented fermented mandarin fish is another classic slightly adapted to suit the local palate. The Anhui-style braised pork trotter in soybean paste is cooked in a 30-year-old marinade for exceptional depth and layered flavours. On top of the à la carte menu, you can also have one tailored in advanced.
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