We had Shengjian Bao, (生煎饅頭). According to my mom, the name came from the method it's being cooked. The closest description is that you put the bread down to fry on low heat, then let the heat cook the rest of the bread. And you know it's cooked when the bottom is all golden. Of course, they also need to make sure that the pork inside is cooked as well. Alot of times, Chinese family cooking, usually cooked the filling before putting them into bread, unless you're pros where you know your meat and know that it'll cook well.
The next thing we both missed was the Shanghai fried noodle. This one has sweet and sour spare ribs in it. It's a bit unusual because it's not the usual thick noodle that we're used to in Shanghainese cuisine. These thick noodles, as a matter of fact is the Korean type. It's funny, isn't it? Borrowing it from another culture that is entirely different. But according to the cook, it's easier to cook, and people find it less likely for them to stick together and thus have a hard time eating it. Hate to say it, was our least favorite dish.Lastly, we ordered the wonton. These were wrapped in a thinner 'skin' (aka noodle paper) than say the Cantonese style. The meat filling is also very different. The true difference to me, is the soup based. It is much thinner, clearer, and soaked the flavor into the dumplings, and it's very delightful. In the soup, is also some bok choy, seaweed, and some egg in strips form.
Looks like they have a lunch buffet, and if you were to go, go early to get fresh food. Otherwise, go in the evening where you order off the menu. If you go in super off time, say 3-ish, the place is super quiet. Since it's off the beaten path, traffic are less likely to go that way unless you know the place. Either way, it's worth you checking it out. If anything get the bao and the wonton. Definitely worth going back for snacks!
E Cafe
6348 E Corporate Dr.
Houston, TX
1 comment:
Oh man. Now I have a craving!!!
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