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Manchurian Special Flavor Jiaozi Restaurant (Shanghai, China)
||No. 1 South Shanxi Road,|
Reviewed by: Jacqueline M. Newman
Fall Volume: 2009 Issue: 16(3) page: 27 and 28
Going to this Manchurian Special Flavor Jiaozi Restaurant was a special treat organized by Mr. Shao Jinghua, sub-editor of Hotel Yummy. He edits this fancy full-color monthly that boasts forty thousand paying customers each month among the twenty-plus million folk who live and work in Shanghai.
This magazine touts many of the forty thousand restaurants in this city. Mr. Shao tells us some ten percent of his readers spend three hundred or more RMB for an average meal, twenty percent spend about half of that, and seventy percent spend even more for each restaurant meal that they eat. Clearly his readers are upscale fancy folk with money to spare.
You may recall that Tony Ta-Tung Wang and Lenny Abelman wrote about the Dongbei Cookery eaten at a branch of this restaurant. Their article was in Flavor and Fortune's Volume 14 (2) on pages 5 and 14. We were thrilled to get a chance to do likewise in this branch of the same restaurant. There are more than two dozen branches in China, six in Shanghai alone.
We ate all dishes written about in that previous issue and many more; twenty-one in all. With them we had Hot Soy Milk made with wheat, corn, and black rice, also lots of Barley Tea, We came away amazed that every dish in that previous article was terrific. Menus and locations can be found at the restaurant's website, which is: www.dongbeiren.com.cn
This red, green, yellow, and white place had an amazing array of salads, pickled vegetables, soups, and stews. Their Dongbei food is different, delicious, and delightful.