I've been hankering for Shanghainese. Did a bit better yesterday at New Shanghai. The menu has a good repeitoire of Shanghainese stuff (plenty of cold appetizers - yay!). Some dishes stray west occasionally toward Szechuan, but I think the kitchen's heart is in Shanghai.
Jiang ya (braised duck -- sorry I forgot to get a copy of the menu so the translations are mine rather than the restaurant's; exact wording might differ) was a very good rendition. The flesh is tight enough to be firm, yet loose enough to be tender and sauce-grabbing. This duck is served chilled, and bathed in a slightly warm sauce laced with sweetness from sweet bean sauce.
Szechuan beef noodles comes with very tender beef and a flavorful sauce (got mine extra spicy). Despite the name, it's really a Shanghainese interpretation, and one can tell by the dark suggestion of star anise in the broth.
Overall it felt promising, but tasting two dishes is not enough to form an opinion at a Chinese place. Will probably try again in the future and go for other things like a range of gluten cold appetizers, drunken chicken and claypot lion's head. (Wonder if they have wuxi crispy eel.....)
P.S. they also offer Shanghainese dim sum on weekends when they offer xiao long bao (soup dumpling). That's not available during the week so I didn't get to try them.
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