However, I will never regret to know the owner of ShangHai Restaurant, Feng. Cuz if you have chance to taste the dishes he carefully cooks, you will know what is “Wonderful”.
One day, my friend Frank Ju, who is the great gourmand author, we had dinner in ShangHai restaurant, suddenly I came out an idea to ask Feng makes some Szechuan dishes, cuz I know he can make it. After my “bagging” yet “asking” He promised to make some Szechuan dishes.
Therefore, here they are
Couple’s Deli
The story began in Szechuan, An young couple created this dish, by mixing beef and beef stomach, because it is red and white, looks colorful.
"Water-boiled" Snapper
It is not real boiled by water. In fact, this is a very spicy dish. Usually this was done by cooking fish fillets with red chili oil, but Feng made it with whole red snapper! A fresh snapper carefully de-boned, just keep the flash and head. Very delicate work.
Drunken Crab
This is a famous ShangHai dish, by marinating live crab into rice wine….make it drunk!
Crab with Eggs "Flower"
"Chi" lettuce and Bamboo Shoot
Sea Cucumber Stewed with Shrimp Roe
Chinese Alcohol
“Water boiled” Beef
I think this dish can be added more Szechuan pepper to enhance the flavor
Dried Eel Cooked with Pork Intestine and Chicken
Small Taro
Crisp Pastry with Daikon Filling
Fish Belly
Different than Cantonese style, Shanghai style is to reconstitute dried fish belly with oil, whic provide more texture for sauce attachment
Those are dishes specially cooked for friends, No one can buy it or taste it anywhere else, because, friendship is priceless.
Bravo Feng! It is so WONDERFUL to have a great chef as my friend.
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