Xiao Long Bao: the signature dish. It is Shanghai's national dish and the succulent meat filling is soaked in a broth. The soft skin holds these two within. One must be careful when eating it, as the broth will spew out upon biting it. It was so good that we ordered 2 portions.
Crispy Eel as a cold dish: it felt hard but had a crispy texture. Unfortunately, it tasted fishy. The eel wasn't fresh. I had to eat it with the ginger to mask the taste. No wonder lots of it was given!
Beef with Asparagus: the beef was tender. :) That's the most important component.
Kong Pao Chicken: it tasted sweet and not spicy at all despite the dried chillies. I reckon sweet onions had been used in the dish?
Glutinous Rice in Sweet Wine: tried the rice pieces, and they were soft and chewy. :)
Glutinous Rice Balls in Ginger Soup: the soup tasted rather strange; it didn't have that authentic ginger taste.
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