As Souperman and others have discussed on Chowhound and on SF Gate, the Inner Richmond now has a Jiangnan-style restaurant. Jiangnan refers to the area south of the Yangtze River, and the cuisine is usually lumped together under Shanghainese label. There has been a general decline in Shanghainese restaurants in the Bay Area, so it’s good to see the emergence of a restaurant with both good food and a focus that distinguishes itself from all-purpose Shanghainese restaurants.
An appetizer of fried buns is a must-order. The outsides had some marshmallow-y flavors and they paired well with the dip of sweetened condensed milk.
The server assured me the “steamed bean curd roll” was a form of tofu, but the texture and taste were a dead ringer for wheat gluten. Frozen tofu becomes a bit gluten-like, but I’m pretty sure this was gluten. Whatever it was, this was a quality starter and the only local rival I can think of in terms of freshness and uniform structure is Jai Yun’s gluten.
The braised pork belly was delicious. The intense sauce could coat the back of a spoon, and avoided being too sweet.
We tried the tomato and egg noodle dish, and found the noodles soggy. As an alternative, I hope to soon try Gourmet Noodle House, a Shanghai-style noodle place Melanie Wong recently noticed on Geary.