Shanghai Cuisine

Getting Shanghai cuisine just right is no easy trick. The flavors are subtle and the preparations require the freshest ingredients. Although this restaurant deserves applause for serving authentic dishes like a sherry-soaked appetizer of pig stomach, pork tongue and chicken feet, it doesn’t always live up to the demands of its moniker. Fried yellow fish in sweet-and-sour sauce should have arrived shaped like a squirrel (it’s a pun on the dish’s Chinese name); this version also tasted shapeless—too sweet and bland. Ask for off-the-menu salted-pork-and-bok-choy fried rice, a slow-simmered dish with vegetable and meat juices that the kitchen does very well.