I love Shanghai. It's very cosmopolitan and has indeed come a long way in the past 10 years. Although the environment isn't very ideal for visiting during this time of the year (think hot and wet - not good conditions for weather), I was here and I intend to make the best use of it.
This place has alot of signs which may set off the alarm bells ringing "tourist trap" but the food here is really quite good. Whenever I'm in Shanghai, I try to find some time to visit (the orginal) Nanxiang xiao long pao restaurant in Yu Yuan.
We started off with a cold dish of braised beef. Quite flavorsome although just a little too tough.
The other cold dish of drunken chicken was done just right. Fragrant and succulent, cold dishes are a great way to cool off from the summer heat.
The fried crab ball with soup is like a fried variation of xiao long pao.
Minced crab flesh coated with croutons before deepfried, these little crisp balls contain quite a substantial core of tasty broth.
But this is what we really here for.
The xiao long paos here knock the socks off any of the chains in Singapore. The skin is thin and soft and the filling bursting with soupy flavor. It won't be far off to say that these are some of the best I've tasted (Joe's Shanghai in New York comes close).D
2 comments:
Hi! I'm a new poster here, but just to let you know, when you go to Nanxiang in Shanghai to eat, do remain on the 2nd level. Slightly more touristy in terms of price, but the quality of the food is better. Level 1 seems to be more populated by locals popping by for a cheap meal - the xiaolongbaos there have a thicker skin and alot less broth.
Apprreciate this blog post
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