Since moving into the city about half a year ago, I’ve explored my fair share of Chinese restaurants, including a bunch in the Chinatown area (there are hidden gems there, you just have to look!) and in the more neighborhood-like Richmond and Sunset districts. However, I haven’t had the chance to try out a specific type of Chinese food – Shanghainese food, until tonight. Shanghai House is a quaint restaurant located in the Richmond district right across the street from Purple Kow, and the food did not disappoint.
We promptly ordered their xiao long baos (Shanghai steamed pork dumplings, aka XLB) and dry fried chicken wings, since we’d heard some good stuff about those dishes. Both dishes came pretty quickly, and I was overall very happy with the taste. The xiao long baos were flavorful, but not too soupy or pretty a la Ding Tai Fung. But that’s okay because taste is what’s important, and these passed my taste test! The pleasant surprise were the dry fried chicken wings. I’d tried so many times to eat at the famed San Tung (home of THE Chinese dry fried chicken wings), but these weren’t too bad and came without the ridiculous two-hour wait. Covered with sweet glaze, these wings could’ve used a bit more flavor beneath the skin, but were still crispy, tangy, and satisfying.
The cherry on top? Walking about twenty steps across the street after dinner for some boba milk tea dessert at Purple Kow!
XLB and wings at www.TheFoodSpotlight.com.
List of 100 amazing dishes around Berkeley at The Food Spotlight 100!