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Postcards from Shanghai

February 5th, 2010

My lovely and gracious hosts in Shanghai treated me to many meals but one unexpected "find" was the lunch at the Islamic restuarant, Hong Chang Xing. The food was outstanding and the menu was a source of great entertainment. 

Favorite menu translations (these are not made up):
French fries – "Explodes the Earth Thick Wire"
Papaya hollowed out and filled with crushed ice – "The Chinese Flo wearing quince cooks the snow clam."
Seafood Dishes –  "Diligent Right Eyed Fish" and "Thermal Explosion Milk Shrimp"

My personal favorites – "Bad  Chicken Feet" (as it turns out this is a dish that is chicken feet which are preserved in alcohol) followed by "Sea Hibernation of Insect Head".  Oh My!  Clearly one should not order by translation.

I felt bad about how much humor I found in these translations especially when the hostess came over and implored my hosts that I not remove the menu from the restaurant. I assured her that I thought the food was excellent, which it was, but that the translations were just very "charming."

Another incredible meal was enjoyed at a "farmer’s-style" restaurant just outside of Shanghai proper in Chuan Sha. The restaurant is actually on a farm and the food was some of the best I’ve  had anywhere.

Here we feasted and I feel truly blessed to been the company of locals so that they could order for me. The people of China take cuisine (basic and regional) very seriously. 

 

 

 

These soy sauce pickled turnips were outstanding.

 

 

 

 

The broth on this shrimp soup was incredible and the crispy sauteed greens (that I forgot to photograph) along with an herbacious grain style salad (I think it was buckwheat but no one could confirm) were some of the best things I ate on the trip.

 

 

By far the most beautiful restaurant I got to experience was South Beauty. The food did not disappoint as our hostess knew how to order. The interior of this old French Colonial home was renovated by an American architect named Phillip Stein. The atmosphere was terrific.

 

 

       

One highlight was the dessert shown below which was supposed to represent a calligrapher’s table. You dip the cookie tip of the brush into the sauce and "write" on the sheets. The black sesame cakes (which were excellent) and the brown sesame cakes represent the paper weights. A lovely presentation and the perfect ending to a fabulous meal.

Entry Filed under: Travel Food