Sunday, February 19, 2012

Qingpu (Shanghai): Xiao Ge Lou

I realize I haven't posted in about 1.5 months - my apologies!  Block 3 has been busier than Block 2, and block exams are approaching once more, but I decided this evening that "blog post" had been on my to-do list for far too long.

As a result of my blogging break, there is quite a backlog of food photos for me to work through, starting with meals from my winter break trip to Shanghai with my mom.  I was there for a little less than a week, spending time in both Shanghai proper and in Qingpu, on the outskirts.  The first family meal I photographed was at a restaurant called Xiao Ge Lou, which translates to "Little Attic," but comically underplays the restaurant's size and decor.  Details will be lacking since I neglected to add helpful captions for myself when I originally imported these photos into Picasa, but rest assured that, as with nearly every meal I have in Shanghai, this dinner was delicious.

Smoked fish (rear), duck tongue, and pressed ham (I think).  The highlighting of duck tongue as a delicacy is something I simply don't understand.

Another kind of smoked fish, with some black bean sauce/garnish:

Tripe and jellyfish, or something similar.  Note the pretty botanical sauce garnish at the lower right edge of the plate.

"Bai zan" chicken:

Bok choy with enoki mushrooms:


Spare ribs with some sweet-and-sour flavoring:

Chicken soup:

Wheat gluten with vegetables:

Steamed shrimp:


Scallops with garlic and mung bean noodles.

Lotus root with chewy, chickpea-sized "ji tou mi," which I can't identify in English.  The texture was very much like firm tapioca.

Whole fish:

Braised eel with garlic cloves:

I'm not really a fan of duck tongue or smoked fish, but definitely enjoyed all the other dishes.  I'll have one more Shanghai post (on my favorite steamed dumplings), and then I'll get to stateside meals from January and February.