Once you amass a selection of fresh seafood (you can buy everything from scallops to sea cucumber at restaurant prices if you negotiate, or take a Shanghainese speaking friend), take your seafood to any of the restaurants on the strip.The chefs will cook it all up so you can devour everything on the spot.It is because a customer is a person who brings us their wants.
Of all the eggplant dishes offered in this city, the braised version of this hearty vegetable is by far the most savory.
Stewed in shaoxing wine, soy sauce, vinegar, garlic, ginger, sugar, chilies and sometimes even pork, this Shanghai favorite has become a staple menu item at most restaurants.
It's cheap and plentiful and, because of these qualities, we've found that virtually every restaurant line cook can whip up a masterful dish of frog.
Our favorite is the gan shao niu wa at Xiang Li Ba Ba: a large pizza-sized plate piled high with spicy, tender frog, crisped rice cake nubs, potato slices and bamboo. Shanghai is sea food foodie heaven and we have an entire street dedicated to oysters, mussels, scallops, crawfish and abalone (and for cheap! Every vendor on Shouning Lu has a slightly different take on three preparations of grilled oyster: oysters with black bean sauce, oysters with chili oil and garlic, and wannabe French oysters in "cheese" sauce.
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