HOME CENTRAL TAIWAN DINING

COMPASS MAGAZINE December 2012
　

	Shanghai Food represents its hometown perfectly By May Chen Translated by Angel Pu 537, GongYi Rd, Sec 2, Nantun District (04) 2258-6111 Hours: 11 am-8:30 pm Credit cards not accepted. No service charge. Owner Chun-ko came to Taiwan from Shanghai almost a decade ago. After settling down here, he attempted tried to find the delicious Sheng Jian Bao pan-fried buns that reminded him of his grandfather, a skilled Shanghai chef. However, he failed in his search. He therefore decided to become his 90-year-old grandfather's pupil and present Taiwanese diners with an authentic taste from home. With his outstanding talent and love for his hometown, Chun-ko has successfully made Shanghai Food one of Taichung's most popular Shanghai restaurants, to the point that some patrons even compare it to the world-famous Din Tai Fung chain. From Monday to Friday between 11 a.m. and 2 p.m., the food here can be enjoyed here via six set meals de
	The filling for the Pork/Feitsui Sheng Jian Bao (medium/8 buns, NT$110) is made with pork, ham and chicken. The combination of a crispy outer shell and juicy, flavorful filling makes it one of the most popular menu choices. "Feitsui" means "emerald" in Chinese and refers to the chopped green onions sprinkled on the Feitsui Sheng Jian Bao buns, which contain baby bok choy greens that have a unique aroma and taste.
	Every Xiao Long Bao dumpling (8 for NT$100) has 27 folds, requiring the skills of an experienced chef. The restaurant also has "rules for eating Xiao Long Bao", designed to enhance the flavors that diners experience as they enjoy these treats.
	The stuffing for the Shrimp and Chicken Shumai (8 for NT$160) is made with chicken breasts and plump shrimp. The Glutinous Rice Shumai (8 for NT$120) uses thin sheets of dough, wrapped around glutinous rice that tastes like Taiwanese glutinous oil rice. These two items are very popular among diners that love shumai dumplings.
	The delicious, comforting flavors of the Curry Beef Soup (NT$125) can be credited to the high-quality, tender Australian beef used in this dish.