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TAIWAN FUN MAGAZINE, August, 2006.

DALI SHANGHAI RESTAURANT

(02) 2511-3171
111, LinSen North Road
Hours:11 am-2 pm, 5 pm-4 am
Credit cards accepted. 10% service charge.

--By Josie Wu, translated by C. Donovan Smith

Hsiao Fu Chia restaurant, which opened last year, and Chef Steven Liu were widely praised for artistry in the kitchen. Two months ago, Liu also opened Dali Shanghai Restaurant, adding a new range of small dishes to his authentic Shangainese menu and living up to the Chinese expression, "I myself like to eat what I sell here." The menu includes many original creations that still taste like home cooking. Among the many offerings worth noting are the Sauteed Rice Cake with Shredded Pork and Preserved Vegetables, cooked in a slow cooker; the 30-Hour-Stewed Noodle with Scallion in Chicken Broth (NT$180); and Braised Egg Bean Curd with Seafood and Crab Roe in Casserole (NT$380). Six private rooms are also available. Lunchtime snacks are discounted 30 percent. Even better for night owls, this spot is open really late!

A. Shanghainese food is famous for being thick, oily, crispy and saucy. Braised Pork Belly in Shao Hsing Wine (NT$280) is a typical dish.

B. Deep-Fried Duck Steamed served with Lotus Bun (NT$700), a classic dish, requires a long process to bring out the fragrant, crispy flavors

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