Once in a while, my family and I like to go for Shanghai
food. Kirma (my mama) suggested Chen’s Shanghai Kitchen (post here) again but I
protested since we go there every time we want Shanghai food. I made the wrong
decision to suggest Spicy Szechuan
Restaurant (as you will see later) and now, I realize I should have never
fixed anything that is not broken. If the restaurant we always go to
consistently serves us the best Shanghai food in Richmond, we should never
gone anywhere elsewhere. Lesson learned, Kirby…lesson learned.
So anyways, we ended up at Spicy Szechuan Restaurant located
on Anderson Road across from Richmond Center.
I always like to judge how good the Shanghai restaurant is
based on how delicious their salty soy milk is. In this case, their Salty Soy Milk ($1.95) was not to any
of my family’s liking. The soy milk was too thick and the flavour lacked depth.
Chen’s Shanghai Kitchen’s salty soy milk is still my favourite and is a world
of difference from this soy milk. We left most of this untouched. 🙁
This was my biggest disappointment because it was a featured
dish on their wall and cost nearly double the price of any other dishes. It was
called Stir Fried Noodle with Shredded
Pork and Chives ($12.50) and as you can see, there are barely any toppings.
It consisted of mainly bland noodles that I could have cooked myself. Fail.
I enjoyed the Pancake
Wrapped Beef ($6.95) as the skin was flaky yet doughy at the same time. The
beef wasn’t overly tough which was great as it is usually what I encounter when
order this item.
This dish I enjoyed but no one else in my family did. Maybe
it’s because I have a soft spot for deep fried tofu. This one was called Deep Fried Tofu with Pepper Salt ($7.50) and
it provided a nice spicy crunch on the outside while maintaining a soft
interior. Kirma thought they over fried it but I guess it is up to your own
personal preference. I thought it was fried perfectly. 😛
Xiao Long Baos (Mini Pork Bun) ($6.75).
It’s a little pricier than other xlbs but it is one of the
better ones I’ve tasted. The skin was quite thin but still held in the meat when
we picked it up.
courtesy of http://memegenerator.net/instance/20716249