Great dinner in Taipei last week at Zhe Ning Fang Jia Restaurant. The Shanghai diaspora transported their great Shangahinese cuisine to the island, we enjoyed some of the best Shanghainese we’ve had outside of the Mainland.
A well balanced meal of perfectly cooked and beautifully presented dishes, service was attentive, timely and inobtrusive. A bottle of Tamnavulin Speyside Single Malt, Sherry Cash Edition, lubricated the conversation and went well with the meal.
Small plates of Peanuts and Bitter Melon to start, a simple foil to the Scotch. Drunken Chicken soon appeared. Tender with snappy skin, hit of good Shanghai Wine.
JellyFish, lightly dressed with vinegar, Soy Sauce. Celery and Red Peppers added a crisp and colour touch. These were ragged pieces, not like the slivers usually served in the Cantonese style.
Eel with Yellow Chives. The Eel is boiled, served atop wok fried Yellow Chives. The server tossed finished the dish with Hot Oil and their Special House Sauce. Vibrant and fragrant, succulent tender Fish with the snappy Fresh Chives.
One of my favorite breads, the Silver Thread Buns. Crispy buttery outside, soft fluffy bread inside with noodle-like threads.
A fantastic Dong Po Pork Belly in Shanghai Baos. Not the Gua Bao so famous in Taiwan, which is dressed with accoutrements. The Shangahai Baos were naked, save for the savory braising juice from the Pork Belly.
Menu says Curry Beef with Rice Noodles. Seemed more like Beef Brisket in Clay Pot to me, quite tasty.
Thorny Sea Cucumber braised with Shrimp Roe and Shitake in Clay Pot. Extravagant.
Steamed Whole Fish, finished with Hot Oil and Aromatics. Can’t name the fish, best guess is Carp. Very flaky and tender, was quickly stripped to the bone.
Tofu Skin (Yuba) with Pickled Mustard. Comfort food at its finest.
Spring Bamboo Shoots and Pea Sprouts (Dou Miu). Spring is here!!! Beautiful simple dish.
Pork Bacon, Bamboo Shoots Casserole. I’ve always thought this more souplike, and love it. Cured Pork, Bamboo Shoots, Yuba and Shanghai Bok Choy. A super rendition, warm and comforting.
Just a little room left for dessert.
Peanut Tong Yuan, Ground Peanut dusted Mochi Balls.
Seeded Yellow Watermelon, seen all over the street markets, fruit stalls and supermarkets. In season and delicious.
A superb meal!! Looking forward to the next time.
