YU GARDEN DUMPLING HOUSE: SHANGHAI CHEF SHOWS YOU HOW SHE MAKES SOUP DUMPLINGS

[OUTSIDE]

When’s the last time you got to see a Shanghainese chef (shīfù, or 师傅/師傅), make your soup dumplings batches right before your eyes?*

[JENNY AT WORK]

On Wednesday 2/11/2015, Flushing Food arrived shortly before 5:00 P.M. at Yu Garden Dumpling House. Light walls and floor tiles popped against an intimate espresso canvas. While Adam and Blake bickered as usual on a rerun of The Voice on the front television, friendly staff communicated in more chipper Shanghainese dialect.

[PAINTING]

[INSIDE]

While watching Shīfù Jenny knead together our batch of crab and pork soup dumplings, Flushing Food started munching on a $6.95 plate of Shaoxing drunken chicken.

[SHAOXING DRUNKEN CHICKEN] 

This cold appetizer dish may be a bit on the rare side for many American palates. The bone marrow is more deep red than brown, and the taste is “drunken” (with rice wine) and not cooked anywhere close to well-done:

[CHICKEN CLOSE UP]

On the bright side, you’ll know you’re trying something truly international, in that the recipe remains geared towards Shanghai palates!**

Our $5.95 steamer basket of six crab and pork soup dumplings. These succulent babies are larger than at other top Flushing XLB haunts, with a noticeably lighter (qīngdàn, or清淡) taste. The skin is very, very pretty, even if not quite translucent:

[CRAB AND PORK SOUP DUMPLINGS]

We overheard other guests asking for turnip and red bean puffs, so we followed suit. The puff skins were as delicate as some of the freshest croissants you’ve ever had—the skin eagerly flaked into your mouth with each bite. We highly recommend the sweeter red bean version (pictured on left) over the turnip (on right):

[PUFFS COLLAGE] 

In conclusion? Try out Yu Garden Dumpling House to see how the Shanghainese really prefer their dishes. Here at Yu Garden, you’ll know your chef pleased many a discerning Shanghai palate before serving yours.

May Flushing Food suggest: visiting during an off-hour to observe Jenny honing her craft:

[MORE DESSERTS]

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* Shīfù Jenny’s thirty years of experience span across the Atlantic. Jenny earned her culinary chops as a born-and-bred Shanghainese who was head chef at a restaurant in Shanghai’s Red Light District.
** Phone interview with a Shanghainese friend, 2/11/2015.

Media credits: Helen Y.
Gadget: Nikon® Coolpix™ AW110
Software: fotor, imgflip