Shanghai, B.C. - most authentic dishes in chinese restaurant

As we waited for the winner of the 2010 Chinese Restaurant Awards to be announced next month, I decided to make a firmer commitment to better understand Richmond.
This is a regrettable unexplored city for the Zeschky team and I swear to fix this.
But for the newcomers, Richmond seems a bit hard to understand.
At least physically, until the recent construction of the Canadian line, this is the case for anyone without a car.
Now, you can glide south from downtown Vancouver to Lulu Island in less than half an hour.
There seems to be no excuse not to explore now.
But from the food point of view, where do you start?
There are restaurants everywhere you look, there are lots of East-
Change in Asia.
Confused mind, blow the fuse and then try to get you to a safer place (if less-exciting)bet.
Hopefully the attached new 2010 CRA guide will eliminate many of the fears of outsiders planning to sample at the Richmond restaurant.
It would be better if you had a local guide.
Thankfully one of our friends-I'll call her M in a mysterious place, code fashion a la James Bond-she lives in Richmond most of the time and is more than happy to show us the bright lights, the crowded rooms and tables creaked, with the most authentic Chinese food in addition to the motherland.
M's family is a wonderful loyal customer in Shanghai, very convenient near Lansdowne station on the Canadian line, this is where my good wife and I dated M on Friday night, her sister and her sister's boyfriend
The restaurant consists of a medium-sized restaurant
The size of the room was hit: eight, ten, twelve parties, and even more people sat around the big round table and selected rich pickets in the middle,
More than a dozen people crowded at the door, waiting for a table.
It's definitely a good idea to book in advance here.
This is authentic Shanghai, according to M.
You may be out of the city, and she thinks most of the diners here tonight are actually from Shanghai.
A few seconds later, I felt incredibly white, but then I realized that there was no one here who had a clear idea of this kind of thing and that we were all sitting at a comfortable booth behind the room.
Again, I indicated to M that we were in her hands completely and that she had to order.
This is the same, because the menu is dazzling in scope, and the English translation may not be as descriptive as the intense dinner.
But hey, no one really knows what's in the Big Mac, right?
We give M the conditions for one or two orders or tell her we will do the best.
The first dish is jellyfish.
This is not one of our conditions.
Maybe it should be.
But since exploration was a theme for the evening, we poked our chopsticks into the shaking pile and picked a few pale straps.
GLW and I haven't tried jellyfish before, so we took a bit of a bite nervously.
It's spiritual to eat so much.
When you try jellyfish for the first time, what you can never do is connect it to alien spots baked on the summer beach;
When you are 9 years old, you are frightened and see a person swimming in the sea beside you;
Especially the box jellyfish in the Australian ocean, one of the most toxic creatures on Earth.
Because, otherwise, you won't bite, let alone swallow it.
So, with a blank face, I chom's mouth: At first, there was a soft squeaking sound, and then chewing; a slight sea-
Salty, but the most striking thing is the subtle seasoning of sesame oil, which I think is rice --wine vinegar.
Actually not bad, I picked a little more soon.
GLW, she's struggling with a bite for the first time (
Blank Mind, Blank Mind), follows suit.
The jellyfish themselves lack any delicacy and seem to be mostly about the texture and the carrier used as a seasoning.
We all admit that we will continue to pick more dishes if they do not show up.
The next dish is also new to us, although it is a bit familiar with duck meat.
It seems to be marinated with mixed spices and is cold.
However, I don't like the taste and temperature very much and go back to the other jellyfish.
Next is a basket full of delicious little dragon treasures, steamed buns with pork stuffing, and a rich and sweet broth.
M's sister showed us tips for eating these foods to keep your mouth from burning on the hot liquid inside.
Despite my clumsy, failed attempt not to lose any of the delicious broth, I could have happily practiced all night.
A huge pork belly cube-Wu xijianfang-then took the center stage on the table.
This fat meat is cooked in cherry sauce. the taste is soft, juicy, sweet and delicious, and addictive.
I'm full.
There's soup!
The vegetarian hot and sour soup is filled with vegetables and interesting mushrooms, and combines the spicy warmth.
Then we put a special food under our nose, and its noodles hide a lot of ingredients: scallops, squid, shrimp, fish, pork, color dishes, mushrooms.
Obviously there is not much intense seasoning, but this makes each ingredient have its own story in both taste and texture.
At last, half of the table
On the plate we finished, our stomachs were so overwhelmed, three baseball-
The size of Rob O spin, the ball of turnipy
The taste reminds me and GLW of the good Kaspersky-
Quality Russian pastry (
If it's not too much contradiction).
Nevertheless, we are violent drinkers of punishment (
Okay, just big country)
Order dessert in 5 minutes, we can't help but want something to eat.
What's the light, the edema is deep-
Fried doughnuts with stuffing.
We hardly have to force them.
If this is the restaurant in Richmond then I can repeat it many times.
I'm certainly glad that five of us gave us an overview of the food at the table, but the big party seems to be the thing to do.
There is a truly happy atmosphere in places like Shanghai where people share food while sharing stories.
I even saw a baby around a table in the first week just past, with different hands to hold.
I think it's a sense of community.
During the first few months in East Vancouver, it impressed me when we went to the nearest bar for a beer or two: The bar was full of white people and all Asians were in the restaurant.
I wouldn't say it's industrial in a sense, but it's definitely a cultural difference.
This restaurant is a local bar for a lot of people and it is their community center and I think it is a very good thing.
Of course, like on Friday night in East Vancouver, Richmond's restaurant seems to be packed.
What's more, the actual food in Shanghai so far is very good.
In addition to being known as standard Chinese food in Europe, it may also come from another planet.
Somehow it seems to challenge different areas of taste.
The taste is simple and bold, and the taste is rich and varied.
Even modern Chinese food in places like Wild rice seems to cater to Western tastes (
Still, as I found out, in the case of Wild m, in an excellent way).
I think this is a tribute to the authenticity of Shanghai cuisine. I found that the food is very . . . . . . Well, I think it's foreign.
This is by no means a bad thing.
In fact, it's a great thing when you consider that there is a different world at our doorstep-creating a different world-gourmet.
So explore.
Either find yourself a great local guide like M-you may already know-or wait for a CRA guide early next year.
You don't even have to start with jellyfish.
Wonderful Hotel Shanghai, 8380, Richmond, 604-278-
8829 jzeschky @ theprovince.