WHY Shredded-pancake beef soup, delicate shrimp dumplings, and low prices. WHAT A tiny café with a big following, Pearl’s offers Shanghai-style rice plates and more than 50 other dishes, including cold noodles and shredded chicken in peanut sauce, stewed pork leg with greens, and beef simmered in a spicy sa-ta sauce with preserved vegetables. WHO [...]
October 28, 2011 | Posted in
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WHY Soup noodle dumplings, scallion pancakes, Shanghai fried noodles and other such comfort food. WHAT The mini-mall storefront offers a selection of traditional eastern Chinese breakfast items on the weekends and good and inexpensive noodle soups, dumplings and traditional northern and Shanghai dishes all the time. WHO Noodle and dumpling lovers on a budget who [...]
October 28, 2011 | Posted in
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WHY Fine home-style cooking for a bargain tariff. WHAT This spot’s spartan white room is as brightly lighted as any hospital operating room; it’s the varied crowds that give the room its color. Following Shanghai custom, meals begin with small eats: roasted peanuts flecked with herb-like dry seaweed, seasoned jelly fish strips with scallions or [...]
October 28, 2011 | Posted in
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WHY When you’re in the mood for red-cooked pork ribs or lion’s head meatballs but don’t want to head out to the San Gabriel Valley, this venerable spot (formerly known as Mandarin Shanghai) is the ticket. WHAT Hidden in a strip mall, this little place is a good find off the Chinatown tourist path for [...]
October 28, 2011 | Posted in
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WHY The spot-on cooking at this supremely nondescript place is something no food lover will want to miss. WHAT With small appetizer plates of Shaoxing wine-marinated blue crab, red-cooked Jia Xing duck and cool jade celery seasoned with sesame oil, plus a few orders of satisfying pastries and dumplings, you might be tempted to forgo [...]
October 28, 2011 | Posted in
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WHY Ambitious cuisine for discriminating eaters. WHAT In its coveted spot—the second floor of the huge Chinese Focus Plaza—Shanghai could probably get by serving the usual cold wine chicken, spicy cold beef tendon and a few pedestrian hot pots. Those are on the menu, but the kitchen turns out more sophisticated fare, such as poached [...]
October 28, 2011 | Posted in
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WHY Eat like a Shanghai connoisseur, starting with wonderful lotus-leaf-wrapped pork ribs. WHAT Chef Henry Chang’s cooking represents both the ethereal and earthy sides of Shanghainese food. The shrimp sautéed with Dragon Well tea has the fresh tastes of spring, and his delicate Westlake soup of shredded yellowfish in a pale broth captures the essence [...]
October 28, 2011 | Posted in
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WHY Skinny fried eel with shrimp are crunchy and addictive, and the braised pork knuckle is among the best in town. WHAT Even during the Cultural Revolution, dignitaries always seemed to eat beautifully at the Jin Nan Guest House in Shanghai, where, before the mid-’90s wave of high-end restaurants, chef Hongwei Kong worked the stoves. [...]
October 28, 2011 | Posted in
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WHY For an exemplary nod to the lighter side of eastern Chinese cooking. WHAT Soft gray walls, lipstick-red lacquer accents and a mirrored bar provide a posh setting for impeccable cooking that features well-chosen ingredients. Shredded pork in brown sauce is more wonderfully chewy and caramelized than saucy. With the accompanying steamed buns, you make [...]
December 14, 2010 | Posted in
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