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Paigu niangao?

Gary Soup | Oct 21, 200204:45 PM

There have been a number of comments on niangao in Shanghainese restaurants. This usually turns out to be the popular dish of niangao stir-fried with napa cabbage and small slivers of pork. My wife loves it, but I'm never excited about it, primarily because I don't like the mushy texture of cooked napa cabbage.

"Small food" restaurants in Shanghai often offer a version more suited to us carnivores, paigu niangao. Paigu niangao consists of niangao and red-cooked pork ribs (xiao paigu) or pork chops (paigu). Sometimes it's SMOTHERED in pork chops, and usually has plenty of "red" sauce in the dish; it's a real real meat and "potatoes" kind of dish, Shanghai style.

I've only come across a couple of token versions of "paigu niangao", nothing that makes me feel like the the guy in that "Don't bother me, I'm eating!" commercial.

Has anyone come across what I'm talking about?

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