Clear, quivering, chewy sheets of mung been noodles, wet with savoury bits of minced pork, chopped green leafed pickles, and moderately potent bits of red and green (probably bird) chilli, like bites from a little tiger.
Always thought these noodles to be from slightly more Northern parts of China than the region covered by what's considered Shanghainese (Zhejiang and Jiangsu) but the dish was pretty defty rendered.
I'm keen to eat more Shanghainese, and would like to organize a dinner at Wing's in January to try more of their dishes. I'm aiming for a group of 8-10. Details:
23 Hudson Street (across from Ginza)
Jan 8, 2004, Thursday, 7:30pm
Email me at firstname.lastname@example.org if you would like to come.