Ex-coworker and fellow foodie SM told me that Nanxiang Steamed Bun Restaurant was a must-try for its xiao long bao (steamed pork dumplings), so off we went to the old part of Shanghai after a long day of work. But alas, we arrived too late—the place had shut down at 8 pm, and we'd arrived close to 9 ... who knew?
Oh well, after a few minutes of whinging and moaning, we got over it and went across the square to what seemed to be the only restaurant still left open.
What we found was a huge variety dishes, some like sauce-cooked buck's tongue and spicy flavor membrand of soft shelled turtle soy that we quickly passed on, while others like the steamed pork buns and the chive dumplings that we ordered tout suite.
We also picked up a few more super tasty mains like the crisp-tender baby bokchoy with mushrooms and the fried noodles and veggies along with a huge plate of tender greens sauteed in chicken broth that our Chinese colleague could not translate for us as she says she's never seen this veg in the States.
No matter. It was a promising start to the week's good eats in China ...
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