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2009-03-04
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We started with a number of appetizers, and actually had to cancel one or two for fear of over-ordering.Malantou (馬蘭頭, chopped Indian aster and tofu) - I thought it would be interesting to introduce this dish to people who aren't Shanghainese, as it's really not easy to find this outside of Hong Kong. The flavors are so distinctive and refreshing.Smoked duck egg (薰蛋) - halved with wonderful yolk, the smoky flavor was a bit lighter than I would have preferred. But it's been a while since I've had
Malantou (馬蘭頭, chopped Indian aster and tofu) - I thought it would be interesting to introduce this dish to people who aren't Shanghainese, as it's really not easy to find this outside of Hong Kong. The flavors are so distinctive and refreshing.
Smoked duck egg (薰蛋) - halved with wonderful yolk, the smoky flavor was a bit lighter than I would have preferred. But it's been a while since I've had this so I was pretty happy.
Pig trotter jelly (肴肉) - this was pretty good since it's not as salty. The trotter meat was delicious and there was enough gelatin to make the texture interesting.
Drunken pigeon (醉鴿) - very nicely done here, both in terms of the presentation as well as the taste. The meat was very tender, and the taste of the Huadiao (花雕) wine was good without being overwhelming.
Strange flavor chicken (怪味雞) - spicy and very much atypical in terms of Shanghainese tastes.
Stir-fried freshwater shrimp (清炒蝦仁) - the shrimps were medium-sized and not as small as some of the ones you'd find at other restaurants, but it was still nicely done.
Honey-soaked ham (蜜汁火腿) - now this is something I haven't had for ages! The slice of ham was paired with a piece of deep-fried tofu skin, then sandwiched between the two halves of a steamed bun. Not bad at all. We should probably have had left the plate on the table, so that I could dip the bun into the sweet and sticky syrup...
Stir-fried freshwater eel (炒鱓糊) - the classic Shanghainese dish where the eel is shredded and stir-fried with yellowed garlic chives (韭黃).
Fish fillet in rice wine (糟溜魚片) - one of my favorite fish courses in Shanghainese cuisine, this is prepared with lots of starch (which both coats the slices of fish and makes up the sauce) and some Chinese wine. The accompanying jelly ear fungus (黑木耳) adds a contrasting texture to the fish.
Stir-fried crab with rice cake and edamame (毛豆年糕炒蟹) - the sweet taste of the sauce and the sweet crab went very well together.
Raw-fried buns (生煎包) - a nice way to finish the meal, and I couldn't resist having two of these...
For dessert we had the usual glutinous rice balls in fermented rice wine (酒釀丸子), and much to my surprise my stomach wasn't on the verge of bursting. I think our host ordered very well.
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2009/03/hk-chowdown.html
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