Shanghai Dining: Anyone for mogu?

by Aimee Groom
Posted: July 21st, 2010 | Updated: July 22nd, 2010 | Comments
Questionable hygiene standards at local restaurants barely raise an eyebrow with me these days but occasionally you see something that warrants a chuckle and this sight at my local Hunan joint the other day was one of 'em. This impressive crop of mushrooms, growing with merry abandon behind the air-con sparked a momentary concern; if this was the dining room, what the heck was going on in the kitchen? Bah, what doesn't kill you only makes you stronger right? And their ribs are worth the risk any day of the week. Spicy cumin and chili ribs (zirang paigu) a la Di Shui Dong, these bad boys are meatier, more succulent and far cheaper at only RMB 38 a dish. If the mini mushroom farm doesn't put you off, it's really a decent little place with an English menu translated with varying degrees of success, the aforementioned excellent ribs and an equally outstanding la zi ji ding (deep-fried chili chicken) and tu dou si (who knew grated potato could be so good?). There's no English name as far as I know but wander east down Yongjia Lu from Shaanxi Lu and it's No. 108 on the right before you hit Jiashan—just don't order the mushrooms.
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