#crab roe

[c98sancturary]

Chiikawa 蟹黄饭团 -- chiikawa edible-sticker decorated rice balls with soft inner crab gravy F2U. source: you又又见 on wechat

[brattylikestoeat]

[mayadawn]

~Seafood Fried Rice~

Recipe by: 'Ginger & Sea Salt'

[eataku]

Xie Huang Yu, Shanghai

Urban development continues at a record breaking pace here in Shanghai, and many of the old school mom & pop restaurants are closing up shop as their property is getting bought up by hotel and mall developers. Over the last 12 months since we moved here, I’ve seen two of my favorite noodle shops and two of my favorite dumpling makers shut their doors in Xintiandi. All on the same block! So the affordable, and authentic, lunch options near our office are dwindling. But yesterday, my friend Snowing told me about Xie Huang Yu, a local restaurant only a few blocks away that recently renovated and upgraded (and raised their prices) but still offers classic Shanghainese dishes without breaking the bank...

Xie Huang Yu is a cozy space where communal seating is encouraged. You must order at the counter before finding a table though, where a new picture-filled electronic menu board now offers English translations! Pay, take a number and find a seat. Your food arrives in about five minutes...

The deep-fried pork chop is one of the house specialties here and not to be missed...

Cost: 15 rmb or about $2.00 US.

The spicy pork over noodles was excellent...

Cost: 32 rmb or about $4.50 US.

Chinese cabbage fried in vinegar...

Cost: 18 rmb or about $2.50 US.

And one of Xie Huang Yu’s other house specialties, as they’re known for their seafood, crab and crab roe over noodles...

Cost: Their priciest dish at 58 rmb or about $8.50 US.

Sure, it’s not the two buck bowls of noodles we used to get a few months back, but a tasty local lunch for two like this for under twenty dollars I can still deal with.

Xie Huang Yu just became a weekly stop on my lunch circuit!

XIE HUANG YU

(Right next to The Brewer)

202 Taicang Road

Shanghai

[the-canteen-auntie]

8 flavours of 小笼包 from Paradise Dynasty, Singapore. They recommend eating the flavours according to the order listed. I couldn't really taste the ginseng, and the cheese one was a little weird. I liked the rest though! The foie gras one matched in a weird way, and the szechuan chilli one packed a nice punch. IMO, Din Tai Fung is still better in terms of skin, crab roe, and truffle, but this is a way to eat lots of xiao long bao without getting bored of the taste.

[the-canteen-auntie]

Prawns (you can't see any) stir-fried with celery, topped with crab roe in a fried vermicelli bowl. It's definitely a way to make celery-haters eat it.

[fieriframes]

[LET'S DO THE CRAB ROE. SPRINKLE THAT.]

[spressnet]

After an abnormal death, the best crab in the West decreased by 100,000 VND / kg

After an abnormal death, the best crab in the West decreased by 100,000 VND / kg

The most delicious sea crabs in the West on the occasion of Tiet Thanh minh all increase in price, but this year it has decreased by over and under 100,000 VND / kg. (more…)

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