简单介绍
New Shanghai Restaurant... specializes in Beijing and Szechwan cuisines. New Shanghai has gone through multiple incarnations over the years. So when owners Andy Chen, Frank Xing and Andy Xu purchased the business in fall 2008, they retained the English name so as to not confuse longtime customers. But the restaurant's Chinese name, Jing Chuan, is more reflective of the menu, which is remarkable for its duality.
Two chefs share the kitchen. Yu Shihe hails from Tianjin, about 40 minutes from Beijing by high-speed train. Zhuo Bangxian is from Sichuan. They have very different styles of cooking. "Beijing style food is a little bit heavy..." Yu said. "We like our food spicier," Zhuo said. "We use a lot of pepper." Indeed, in Beijing, with its dry, hot summers and cold winters, residents favor hearty fare, and dumplings, noodles and pancakes. While in humid Sichuan, chilies are a popular ingredient because they're believed to counteract the region's dampness. Not that all of Zhuo's dishes are hot and spicy. He makes a tea-smoked duck that he rubs with salt and powdered cinnamon, grills and finally smokes over black tea leaves in a covered wok. You won't taste a trace of pepper. And Yu makes a dish he calls "numbing hot shredded bamboo shoots" with fresh bamboo shoots and fiery chili oil. It is an adequate description.
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地址
3082 Landess Ave.San Jose, CA 95132
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