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2013-05-10
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Visit: http://dairycream.blogspot.sg/2013/04/nanxiang-steamed-bun-restaurant.html for full review and pics!As with my previous try, the crab soup broth was robust with a subtle taste of crab roe. But this time, I plucked off the bun (pic below) to taste it out of curiosity even though one should not eat it because the buns are made thicker just to hold the soup. Indeed, the bun tasted bland and extremely tough, but certainly edible.Their Signature Crab Roe Xiao Long Bao ($13.80 for 6) might not
As with my previous try, the crab soup broth was robust with a subtle taste of crab roe. But this time, I plucked off the bun (pic below) to taste it out of curiosity even though one should not eat it because the buns are made thicker just to hold the soup. Indeed, the bun tasted bland and extremely tough, but certainly edible.
Their Signature Crab Roe Xiao Long Bao ($13.80 for 6) might not offer the thinnest skin but the pork and crab filling was juicy and soft to each bite. The wooden plate named with that particular flavor of XLB is useful to help differentiate between the varieties of XLB there.
Braised lion head: I like the version of lion head as it contains water chestnuts and carrots that inserted a delightful crunch to an otherwise dull lump of meat. Also, the gravy is likely to be toned down in terms of richness and savouriness for local palates.
I wondered if it is because of the popular Shanghai Hairy crab that explains why Nanxiang uses crab roe in many dishes such as The Stir fried Crab Roe Green Bean Noodle above ($12.80) and the Crab Roe Mee Sua below ($12.80). Both types of carbohydrates, drowned in a neutral-tasting stock, are best savoured with splashes of black vinegar. The springy fen tiao that went down the throat smoothly reminded me of the Japanese konnyaku noodles.
The revisit here has changed my impression of Shanghai fare that are typically characterized by the use of heavy and highly-flavored sauce. Thankfully, they are also not too greasy, saving one from an churning stomach after the meal.Somehow, there is a frequent use of crab roe, isn't it? But I'm not complaining ;)
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