A menu of mostly Shanghainese, and also Sichuan dishes, but also spots of Hunan and other regional Chinese.
Kao3 fu1, cubes of wheat gluten in a sweetish sauce with a light hint of dark clovey spices, with peanuts and bites of crunchy wood ear fungus, is fairly well made, the minor weakness being that the wheat gluten could be a bit more tender.
Xiao3 long2 bao1, the steamed broth-filled dumplings were decent. The filling was nicely seasoned and savoury, the stiff skins on the thick side, very similar to the rendition at Red Sun in Marylebone, much less delicate than the superlative version I experienced at Min Jiang.
Potstickers aka guo1 tie4, were nice, golden brown in crispy on one side from pan frying, the skins resiliently al dente (similar to the xlb, but perhaps more appropriate here). One or two were more charred than they should be, but otherwise tasty.
Several other Shanghainese dishes here. Would probably be back to try the Lion's Head meatballs, the smoked fish and the stir fried rice cakes, among other things.