This corner restaurant, a long, narrow room with pleasant but unprepossessing decor, offers the exciting cooking of Shanghai, mostly long-cooked braises and stews rather than quick stir-fries. Start with the characteristic cold appetizer platters, including wine chicken (delicate poached chicken marinated in Shaoxing wine sauce), smoked fish (slices glazed with sweet ginger sauce), five-spice beef, and poached chilled duck with peppercorns. Continue with clay pot dishes such as the Shanghai p... More »
