Melanie Wong | May 20, 200210:52 PM     27

This is a continuation of today's discussion of Chinese menu translations.

Jim, the two times I've had this dish in local Shanghainese restaurants, it was not served with buns ala NY's New Green Bo. Linked below is a discussion of its origins from last January on this board.

Anyone have a favorite restaurant for this dish?

Link: http://www.chowhound.com/topics/show/...

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