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New Shanghai - chow-lunch report (1/08)

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New Shanghai - chow-lunch report (1/08)

beetlebug | Jan 7, 2008 05:06 PM

A bunch of hounds descended on New Shanghai for a new year's brunch. It was a fabulous meal composed of faux meats, real meats (pork, of course), fish, tofu and rice cakes. This was my first visit to New Shanghai and I was extremely impressed with the level of cooking. Here is a brief summary of our lunch.

sour and sour spare ribs - my least favorite dish of the bunch. But, then again, I'm not into sweet and sour anything.

kaofu aka gluten with black fungus and peanuts - this was good and I especially liked the fungus. I was surprised that this was gluten, I initially thought it was dried tofu skin.

shen jian bao, the pan fried cousin of xlb - the dumpling skins were too thick. Wangs and Qingdao have no competition here.

chive dumplings - same as above
fish with black fungus, bamboo shoots in a wine sauce - this was excellent. The fish fillets were delicately braised in this mild sauce. Once you started eating the dish, all the flavors began to slowly come out with each bite.

braised pork - one of the specials. This was essentially braised chinese bacon. Can't go wrong here.

sliced bean curd in a broth with ham, mushrooms, shrimp - one of my faves and I found this to be completely addicting. The sliced bean curd is a misnomer. This is more reminscent of soy bean noodles (gan si which is often served at Northern dim sum).

rice cakes with pork and wild vegetables - I love rice cakes and insisted on this dish. Soft and chewy with a slight bite, the rice cakes themselves were perfectly prepared. I would have preferred a bit more sauce to complement the flavor, but this didn't stop me from finishing the plate.

stir fried pea greens - perfect rendition here.

mock chicken with soy beans and bamboo tips - oddly enough, this was also one of my favorites. A lot of flavor from the fresh bamboo and the sauce it was cooked in.

It seems to me, that New Shanghai excels at delicate sauces that bring out the flavors of all the components of the dish. Service was excellent with waiters filling up water glasses and the copious dishes to be cleared away. This was a great way to start the new year.

http://www.newshanghaiboston.com/

(warning: the web site has music to it).

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