Two weeks ago I dropped into Shanghai Gourmet in Walnut Creek, site of a recent chowdown, to sample a couple dishes missed during our luncheon. The wuxi-style spareribs are not recommended, unfortunately, due to stringy texture, gloppy sauce, and warmed-over, tired flavor. However, the tofu strips with mustard greens and soy beans (xue cai bai ye mao dou) were very good, as good as I remember the version at the restaurants other location in Richmond. The tofu sheets are thinner and remain separate and not clumped together. The soy beans were firm and buttery, not overcooked and mushy. The mustard greens were fresh-tasting and not oversalted.
1291 Parkside Dr.