Click on images below to enlarge:
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| Dinner at ramen joint in Jing'an Temple Mall on March 21, 2010
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Upon returning from Hong Kong, I had dinner before heading home at the
ramen place I've previously visited (1,2)in the
basement of the Jing'an Temple mall. This time I learned that one
shouldn't order dry rice dishes at a place that specializes in bowls of
soup with noodles.
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| Breakfast on Urumqi Road on March 22, 2010
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| Di Yin and I brought Di Yin's Harvard friend P, Di Yin and my old
friend J to Urumqi Road for breakfast. Here's P and I.
| J buys thousand-layer bread.
| Us by one steamed bun stand, and the worried-looking (?) Chinese man who
works at the shop.
| P and J enjoying their breakfast.
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| P buys fried dumplings from another shocked-looking Chinese man.
A jian bing is in the foreground in the process of being made.
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| Dinner at How Way on March 22, 2010
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Our group: Di Yin, I, Di Yin's Harvard friend P, Di Yin and my old
friend J, and two of Di Yin's academic compatriots in Shanghai
I and M. We ordered the usual (hence I didn't take pictures
of these dishes): tea-smoked duck (delicious as always),
cabbage and Sichuan black
beans in a clay pot (also remarkably good--literally, people did
remark on it (as with the duck)), fish in hot chili oil, Beijing-style pancakes made
with pork (good, especially the bean sauce, but I still wish there
were more cucumbers and chives), and assorted mushrooms. We also got one
new (to me) dish; see the next picture.
| Kung pao shrimp. One reason we ordered this is because M pointed
out, rightly, this is one of the few shrimp dishes one can order in
Shanghai and get de-shelled shrimp. It was another good dish. The shrimp
were heavily battered and pressed into balls, but I didn't mind.
| The menu entry for the kung pao shrimp. Literally, they're gong bao
shrimp balls (gong1 bao3 xia1 qui2).
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| Dessert at Charmant on March 22, 2010
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| We (M, I, Di Yin, I, P, J) went to Charmant
for dessert. This shows us with our desserts: a tall shaved ice dessert
and a mango pudding.
| Ditto.
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| Dinner at Bo Do One - Hong-Kong Style Chinese Cuisine on March 23, 2010
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| "Diced chicken, salted fish, and eggplant in casserole", actually served
in a clay pot accompanied with rice. Very good, with exactly the ratio of
ingredients I was hoping for (mostly eggplant, a little diced chicken, and
the rare, impossible-to-spot tiny salty bursts of fish), all cooked in a
tasty sauce.
| The menu entry for my casserole / clay pot: salted (xian2) fish (yu2)
chicken (ji1) granules (li4) eggplant (qui2 zi) boiled/hot/pot (bao1).
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| Dinner at Di Shui Dong on March 24, 2010
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| J, Di Yin, I, and our food at Di Shui Dong, a Hunanese restaurant.
| Ditto.
| Eel. The same greatness as
before. It too bad there weren't more eels hidden among the peppers,
green onions, cloves of garlic, and slices of ginger.
| Cumin ribs. Even better than the toothsome dish we had
before. Juicy ribs covered under a blizzard of spices. The blizzards
wasn't the painful (yet irresistible) sandstorm from last time that made
our tongues burn; this was just as flavorful and intense, but less
painful.
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| Mapo tofu. Good/respectable. J really ate this up (not that he
didn't do so on the other dishes too).
| The straightforward menu entry for the mapo tofu.
| "Fried Preserved Pork with Pickled Green Bean." The fried pork was good,
though there were way too many pickled green beans and too sour. We took
the massive amount of leftover beans home with plans to scramble it with
eggs.
| The menu entry for the fried pork: suan1 (sour) dou4 jiao3 (together means
beans) la4 (preserved (meat)) rou4 (meat).
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| "Fried bamboo shoots." This didn't look anything like what we were
expecting. Yes, all the brown is bamboo shoots. The shoots had been
smoked before being fried. J and I didn't appreciate it, but Di
Yin did.
| The menu entry for the bamboo shoots: you2 (oil) men4 (stewed) yan1
(smoky) sun3 (bamboo shoots).
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| Lunch at Bo Do One - Hong-Kong Style Chinese Cuisine on March 28, 2010
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| My dish of squid sauteed with loofah (it's a fruit that looks kind of like
a cucumber but is more spongy), mushrooms (something like wood ear),
peppers, and onions. I liked the ingredients and the flavor of the dish,
though found the squid too chewy.
| The menu entry for my squid: shrimp-paste (xia1 jiang1) loofah (si1 gua1)
saute (chao3) fresh/tasty (xian1) cuttlefish (you2).
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