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Shanghainese Food

Shanghainese Food

Featuring Xiang Yuan Ji Shanghai Pan Fried Dumpling, Ding Tele
Veronica Chen
Veronica Chen

This is every shanghaied staple which might look rather plain and simple but don't let that fool you. The scallion noodles actually packs a punch and for those who have fiery tastebuds; do consider adding some chilli oil to this for some added spice. This dish can also be eaten together with some popular Shanghainese sides.


I have to say I was rather disappointed with this dish as I remembered the batter to be much thinner and crispier on the outside. The current version is a lot thicker and the taste of the flour seems to overwhelm that of the egg.

Looks like Ding tele has revamped their menu by adding a few hot favourites on their menu. One of which caught my eyes has to be the one with crab roe. The addition of crab essence in XLB managed to add an additional layer of depth in the broth as it's not too oily and has a umami taste to it.

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Better known as the cousin of the famous xiao long bao, sheng jian can be considered a fried version of the soup based pork dumpling. Being a born and breed Shanghainese, I have once gone a spree to find out the best Shanghainese eats in Singapore and I am confident to conclude that Ding tele is one of those few eateries where most of the dishes came close to the childhood taste I have in mind. In particular, the sheng jian is a must eat because the the rich soup of the pork bun overwhelms you at first bite but it gets even better when you reach the pan fried base. It's so addictive that I can polish off an entire plate by myself!

I have to say that I felt like I was transported back to those days where I was still living in Shanghai when I took a bite of the nian gao. For those who are wondering what Shanghaiese cuisine constitutes, do make a trip there. You will be surprised that it's more than just xiao long bao.

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I went there specially for sheng jian but was told that it was not available that day. I decided to go for the wantan soup instead. As a true blood Shanghainese, I can testify that the wantan were really super authentic. It would have been better if it weren't as salty although Shanghainese cuisine is well known for being sour and salty.

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