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COMPASS MAGAZINE > February 2010

Flavors from Shanghai--Su Hang Restaurant, Lan Lao Lao Shanghainese Cuisine Restaurant, Tung Hua Shun Hakka Home Cooking, Gourmet Cuisine Restaurant

By Niang Chen
Translated by Naomi Lai


Su Hang Restaurant


Su Hang Restaurant

268, Jinhua Rd (opposite Li Xing Elementary School)
(04) 2360-9856
Hours: 11 am-2 pm, 5-9 pm
(closed Mondays)
Credit card not accepted.
No service charge.

When it comes to Shanghai cuisine in Taichung, Su Hang Restaurant is one place that both local residents and visitors from other parts of the country just can't get enough of. Opened for nearly 20 years, the restaurant wins over its diners with its authentic Shanghai snacks, steamed pork dumplings and various other courses.

A: Located under a red-and-white sign, this tiny restaurant is a grand Shanghai surprise awaiting your discovery.
B: Stir-Fried Eel (NT$300) features eels quickly stir-fried with oil, soy sauce, sugar, ginger and rice wine before being served with cilantro, chopped scallions, ginger and boiling oil to bring out the sweetness and smoothness of the fish meat.
C: Braised Carp with Scallions (small NT$120, large NT$150) uses carp braised for five to six hours with scallions, soy sauce and seasoning over a slow fire until the fish is soft enough to be eaten whole. Shepherd's Purse (Chinese Spinach) and Bamboo (NT$180) is a delightful combination. The shepherd's purse herb is a typical Shanghai ingredient not often seen in Taiwan markets, and autumn and winter are the best seasons to taste its fat, tender leaves, also offered in Shepherd's Purse Wonton Soup (NT$80). Steamed Pork Dumpling (NT$100)--These famous Shanghai dumplings are made by wrapping fresh ground pork in a thin pastry, then steaming it until the juices from the meat fill the dumpling.

蘇杭小館 蘇杭小館




Lan Lao Lao Shanghainese Cuisine Restaurant

262, DaTong St (near DaDun 11th St)
moved to: 56, LiuChuan West Rd, Sec. 2, West Dist.
(04) 2376-2522
Hours: 11 am-2 pm, 5-9 pm
(closed Mondays, open over Chinese New Year)
10% service charge. Parking available.
Credit cards not accepted.

After several changes of location, the Lan Lao Lao Shanghainese Cuisine Restaurant has finally settled itself on DaTong Street. The restaurant has been around for over 20 years, carrying on the Shanghai traditions well-known among various eateries on Taipei's YongKang Street. Today, Lan Lao Lao still serves authentic Shanghai cuisine to its loyal customers. "We are very touched by everyone's support," says owner Wu. Packed with regular patrons, the restaurant connects people through its delicious cooking and decades of history.

A: Moving from WuQuan Road and WuQuan 5th Street to its current location on DaTong Street, Lan Lao Lao continues to provide diners with authentic Shanghai cuisine.
B: The Braised Yellow Croaker with Garlic (NT$380) consists of fresh yellow croaker braised in a sauce of fried garlic and millet wine until the fish is soft and saturated with the sauce. In the Chicken Soup Noodles (NT$90), chicken and pig bones are slowly stewed to create the rich broth which accompanies the soft, but not mushy, noodles.
C: In the Tofu with Crab Roe (NT$220), every piece of tofu is coated with the mild fragrance of crab meat and grilled salty eggs. The Braised Pork Balls (NT$220) are made with ground pork, ginger, scallions and egg, and braised in a brown sauce with pak choi vegetable until the meat is tender and filled with the sweet, aromatic sauce. Other dishes include Fried String Beans (NT$60) and Bitter Gourd with Crystal Sugar (NT$60).

蘭姥姥私房料理 蘭姥姥私房料理


1924 Shanghai Restaurant

1924 Shanghai Restaurant

95, WuQuan W 3rd St
moved to: 123, WuQuan W 3rd St
(04) 2378-3181

The colorful lights, retro-style decorations and packed-out ambaince here give diners the chance to not only enjoy delightful Shanghai cuisine, but also to experience the vibe of that famed city itself.

A: This 1930s Shanghai-themed restaurant sits on the popular Art Museum Parkway.
B: Dong-Puo Style Stewed Pork (NT$320) and Braised Fish Chin with Soy Sauce (NT$120-150 per piece)--The keys to making great Dong-Puo Stewed Pork are slow heating and reduction of liquids. The pork belly is boiled and then stewed for four hours with soy sauce, crystal sugar and red yeast rice before being served with seasonal vegetables. The Braised Fish Chin with Soy Sauce uses fresh grass carp chin braised in a sauce made from soy sauce, crystal sugar, scallions and garlic. The resulting sweet and salty flavor is an ideal combination with the gelatinous fish chin.
C: The House Special Hotpot (NT$1,200-1,500, "Hu Die Pu Quan") is a creative course designed by Executive Chef Su Mao-chang and suitable for groups of eight to 10. It is served with thinly-sliced grass carp pieces, squid, raw beef, shrimp, Shanghai pak choi vegetable, deep-fried glass noodles, enoki (golden needle mushroom) and clams. The broth is made with mustard greens, Chinese cabbage and bamboo shoots. All you need to do is dip the sliced meat into the boiling broth and enjoy the sweet flavors of the fresh ingredients. The broth becomes increasingly flavorful as the sweetness of the mustard greens is released in the heat and you are sure to enjoy this hotpot to the very last drop. (One day pre-order necessary.)

新月梧桐 新月梧桐


Gourmet Cuisine Restaurant

Gourmet Cuisine Restaurant

(04) 2322-5858
170, DaLong Rd
Hours: 11:30 am-2:30 pm,
5-9:30 pm (closed second, fourth Tuesdays each month)
No service charge.
Credit cards not accepted.

The menu here is written on a blackboard by the entrance. Meal sets range from NT$300/person set to NT$900 for a two-person set to a full table set. No matter how big your group is, this is a great dining option. Owner Lee learned his cooking skills from his mother as a child and creates authentic, delicious dishes from memory. Whether it's the Braised Pork Ball (NT$160), Steamed Lotus Root Stuffed with Sweet Sticky Rice (NT$320), Shanghai-Style Salted & Fresh Pork Clay Pot, or Shanghai-Style Smoked Fish, Lee offers diners the best from his family kitchen.

A: The decor at Gourmet Cuisine Restaurant is simple, but the food is authentic and delicious.
B: The Stewed Pork with Red Bean Curd Sauce (NT$180) has fresh pork chunks that are boiled, stewed in a sauce of red bean curd and millet wine for one and half hours, and steamed for two hours before serving. The pork chunks are soft and juicy, melting right in your mouth, and the sauce is a great companion with rice.
C: Shanghai-Style Baked Spongy Gluten (NT$240) is baked spongy gluten stewed over a slow fire with mushrooms, beans and bamboo shoots. The spongy texture soaks up the sweet and salty sauce, spreading the fragrance of the vegetables in your mouth with every bite.

Gourmet Cuisine Restaurant Gourmet Cuisine Restaurant


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