上海點心

Conclusion: Generally good, the fried rice has wok hei.

2024/08/11 (Sunday) 15:30 Dine-in
No wait/80% of seats available

Recently, I’ve watched many "Chinese videos" introducing Hu cuisine (Shanghai cuisine). While watching, I began searching to see if there were restaurants in Taiwan offering dishes like lamb drunkard soup, stir-fried thick oil red sauce, Benbang cuisine, and three shrimp or five shrimp noodles. Holding the mindset that many people from military families who came to Taiwan back in the day must have brought culinary skills with them, I found the star of this outing: "Shanghai Dim Sum."
Because it's a small restaurant, there’s not much information updated on Google Maps. Driven by the desire to try something new and my hunger for Hu cuisine, I braved the downpour to visit.

🍚 Shredded Pork Fried Rice:
This dish instantly met my expectations for the restaurant. The soul of fried rice is the wok hei. Good fried rice is usually very simple; the Maillard reaction is applied by heating the iron wok and stir-frying at high heat. As long as you incorporate air and oil into it, the fried rice becomes distinct in each grain. Moreover, the shredded pork and eggs contribute significantly to the texture and flavor layering—definitely recommended!

🥟 Chive Xiao Long Bao:
Standard and good, but nothing special; it doesn’t have that burning sensation on the tongue. Other than that, I don’t have much of an impression—didn’t even remember if there were chives in it.

🍜 Spicy Beef Noodles:
After eating so many dishes, I’ve slowly developed a discerning palate for food. Whether it’s delicious or not can often be determined just by its appearance and scent. "Adding pickled vegetables to the soup before serving beef noodles usually diminishes its tastiness." I believe this is true, regardless of where it’s applied. Furthermore, chives are also something I think should not be added until after savoring the broth first. Additionally, "spicy" beef noodles usually have a fragrant chili oil and a hint of Sichuan peppercorn flavor, but unfortunately, this bowl did not. However, as a Taiwanese take on ramen, I actually find the wide noodles quite satisfying—this bowl can be subjective.

🥤 Soy Milk:
I highly recommend the soy milk; it's rare to see such a large cup of soy milk sold for just 10 NTD. Plus, the bean aroma is robust, but it’s a pity that sugar is pre-added.

As an aside:
Next time, I'll remember to see what others are ordering before figuring out what’s good.

Thanks for reading; this will also be posted on Google Maps.