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Favorite dishes at Little Shanghai, San Mateo?


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Favorite dishes at Little Shanghai, San Mateo?

bbulkow | Aug 8, 2010 01:49 PM

I had dinner (previously lunch only) at Little Shanghai last night, and felt a little at sea with their menu. The english translations seemed even shorter than usual.

What do people like there?
We had:
- 5 spice fried fish, which were little anchovy-like critters crispy fried in 5 spice. Yum.
- xlb, pretty good but not great
- "braised meatballs" , which I guess were lion's head. I prefer them in clay pot, but this version was tasty, light, lots of ginger.

And specificly from their menu:

- there are a lot of "casseroles" in the soup menu. What's that? There's a seperate "claypot" section, so it's not that. Because they have "meatball casserole", and if that's meatball in claypot, I'm ordering it next time.

- there are two separate items "dong po pork" and "pork knuckle". Another table got "dong po pork" and it was in this unusual clay contraption taller than a standard clay pot. What exactly is dong po style?

- what is "jian nan reminiscent dishes"? These look more sichuan. Any point in ordering them here?

- there are a number of eel dishes. Are these the large flat eel as is native in north america, and served in sushi as unagi, or is it those funny worm-like small eels I've had in other chinese dishes. What is a shanghai eel?

- how do Shanghai spare ribs differ from Wuxi ribs, given that they have wuxi eel so must know wuxi style?

- the claypot section has a lot of dishes that seem challenging, like #1 pork tendon w/sea cumber in clay pot. Some seem just odd, like crab curry, or cabbage beef stew (irish?!?!). Are any of these particularly recommendable?

I should scan the menu so folks can see the chinese.
Here, at least, is the english version of the menu.

Any hints appreciated. Really liked the place and want to dig a little deeper.

Little Shanghai
17 E 25th Ave, San Mateo, CA 94403

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