Haven’t eaten at Xiao Nan Guo for some time. My office moved to Causeway Bay, so I started to go to their restaurant at the Times Square again. Wow, looking at the menu, I noticed great inflation. If you notice something new or being upgraded, there are high chances that you have to pay more. No wonder I had new table clothes, new cutleries, new menu and of course new prices. My bill ended up to be HK$150 per person, which was 50% higher than a year ago.
Enough complaints. Let’s take a look at my favourite drunk chicken. The gojiberries were believed to be good for the eyes and work exceptionally well with wine. So we always find it served together with drunk chicken. The soup was really delicious though it made me drunk for a few moments.
Dan Dan Noodle is my other favourite dish. Shanghainese dan dan noodle differs from those from Chengdu in SiChuan, but equally delicious.
Shanghai Dan Dan Noodle 担担面
The pan fried juicy bun did have a lot of juice inside. We had to take extra care in order not to waste any juice. The way they do it was to cook some meat and had them frozen. The meat then became jelly like and was inserted into the bun. When the buns were pan fried, the meat jelly melt and became a juicy stuffing. (Notice the new embriodered table cloth?)
Pan Fried Juicy Buns 生煎包
Lunch date: May 28, 2011
Occasion: Casual lunch
Number of People: Two
Cost: HK$284 (US$36.4), inclusive of 10% service charge
Restaurant name: Shanghai Xiao Nan Guo
Restaurant address: 12/F Time Square, Causeway Bay, Hong Kong
Restaurant telephone: 852-2874-8899
Hong Kong Food Blog - Shanghainese Drunk Chicken