Cuisine:

• Chinese

Giang Nan Description:
This Shanghai-style restaurant's décor is limited to a wall of large mirrors, a fish tank and two Buddha statuettes. Start your meal with juicy steamed buns filled with crab and pork or a gigantic meatball with a duck egg yolk center. Hot braised eggplant slices are practically spreadable, oily but flavorful. Springy disk-shaped rice cakes are tossed with squiggles of pork, or better yet, heaped with a messy tangle of deconstructed braised crab, overcooked but moist. Stay underwater for fried seaweed with yellow fish, a dynamic take on fish 'n' chips with strands of seaweed in the batter, served with a dish of dipping salt. The top hot-pot contains on-the-bone nubs of dark meat chicken and whole chestnuts in a rich brown sauce. If you can't decide what you want, order the mixed platter with ba-bao hot sauce. Ba-bao means "good stuff" in Mandarin, and the plate holds diced pork, beef, tofu, peanuts, soybeans, green peppers and sautéed shrimp. There are no desserts, but expect a complimentary plate of orange slices with the check.


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