My Vancouver grandma knows that both my dad and I love Shanghainese food, and she was excited to share her new find in Richmond.
We had gone to Ningbo, and used to go to Shanghai River; and this time we checked out Suhang.
The restaurant space was not big, but it was certainly busy.
The menu looked great and authentic, we were eager.
We had three appetizers to share.
The cold meat was flavored well, tender and tasty, salted just right — the closest way to describe it was a tenderer, very thick cut prosciutto.
A dish called “Ma Lan Tou”, 馬蘭頭 , a mix of this vegetables that tasted like a cross of celery and spinach, with shredded tofu.
Top: ma lan tou — L: kor-fu — R: cold pork
The dish was delicious enough, but I wish for higher vegetables to tofu ratio.
Another quintessential Shanghainese appetizer was, “kor-fu” in Shanghainese, a soy sauce braised gluten.
The gluten were spongy, and soaked up sauce of sweet soy sauce and black Chinese mushrooms that they were cooked in, the way it ought to be.
