Posted by Kanga. Please do not reblog.
We went back to the South Bund Soft-Spinning Material Market to pick up DaddyBird’s new shirts. He looks very dapper in the black linen traditional Chinese tunic.
Across the street from the South Bund Soft-Spinning Material Market is the Shanghai Zhongfu Soft-Spinning Material Mall. I was curious to see how they compare. So, in we went.
Compared to the hustle and bustle of the South Bund market, this was the opposite end of the spectrum. Very few customers. Much more pleasant to walk down the aisles without having your personal space violated constantly. The clothes of the first floor were quite formal – tuxes, gowns, suits, traditional Chinese dresses (qipao).
Next, it was time to eat, so we just dropped in here.
The menu English translations were quite entertaining. So, we ordered some “slobber beef.” The Chinese characters are “mouth water beef meat.” We suspect that it was tongue or maybe it is just mouth wateringly good beef. (Also pictured – jellyfish in vinegar, fried jellyfish, a chicken goose, local guild roast duck, wine ??? little yellow croaker)
“Cuts the mutton in vain”
“The palace explodes the shrimp ball”
“Grandmother red-roasted pork”
“The salty egg yolk stir fries before stewing the taro”
When we approached the restaurant I noticed that there were plastic crates of dirty dishes on the sidewalk. The dish sets come like this on the table. I assume this means that instead of washing the dishes in house, they use a service that picks up the dirty dishes and delivers clean sets all wrapped up in plastic and ready to go. We have seen this at other restaurants as well.
Over our table was a painting with “happy trees.”
A couple of tall beers and we are ready for the slobber beef.
First to arrive was the “pork burgers.”
We are not certain how to eat this, but we decided the most likely plan of action was to fill the hollow underside of the bun with the meat and veggies. The buns are different colors due to slightly different ingredients, but the taste was not significantly different.
Then came the slobber beef and the salted egg taro. The slobber beef turned out to be wickedly spicy, so I used the rather bland taro to put out the fire on my tongue.