Last night I paid a third visit to Shanghai Taste Delight in Mountain View and expanded the range of dishes to recommend. Once again, I relied on Samo's translation of the Chinese-only menu to experiment.
First was one old favorite, preserved mustard greens with tofu strips and fresh soy beans(xue3 cai4 bai3 ye4 mao2 dou4), $6.50, which was as good as the previous two outings albeit saltier than it should be.
Then two new ones - meat and vegetable big wontons in sandpot (sha1 guo1 cai4 rou4 ta4 hun2 tun2), $5.55, that featured 10 big dumplings stuffed with a light and airy filling of minced pork, tofu and mustard greens in a very delicate clear broth with some dried seaweed. The wonton wrappers were firmer and thicker than I like, but the subtle seasoning and texture of the filling was so enjoyable. The broth didn't have much character and too much MSG, yet I'd order this again just to fish out and consume those delicious wontons.
Wuxi spareribs (wu2 xi1 pai2 gu3), $7.95, was the star of the night. My friend was wild for the anise-flavored brown sauce and the tender, yet toothsome, braised pork ribs. These were cut into sorta 1.5" cubes from the cartilagenous small end of the side and layered with fat. Yes, part of the authentic Shanghai taste comes from a healthy dose of oil and fatty meats. A bed of steamed fresh spinach captured all the dark, slightly sweet sauce. I reheated this today at the office and had folks poking their heads into the kitchen wondering what smelled so good!
This set us back $28 with tax and tip, and I had plenty left over for today's lunch. I hope other chowhounds will check out this place and report back. There are still over 70 items on the Chinese menu yet to taste!
Here's a link to Tinting's earlier post.
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.