[Shanghai] Nan Xing Yuan 南興園 - Sichuan Restaurant by Chef Deng

Rating: 5/5

One of the best meals we had in Shanghai was at Nan Xing Yuan 南興園 - a Sichuan restaurant by Chef Deng Huadong! People in Hong Kong will be familiar with Chef Deng as he has two Deng G 鄧記 restaurants in the city. The common misconception about Sichuan food is that it must be spicy, but spiciness is just a few of the 24 flavor profiles in traditional Sichuan cuisine. At Nan Xing Yuan, Chef Deng is presenting elevated banquet style dishes with a focus on heat control and knife skills. Our meal started with an impressive 9-colored lacquer cold dish box (九色攢盒) to whet our appetite, followed by highlights such as sliced pork belly with garlic (蒜泥白肉), stir-fry ganba mushroom with shark’s fin (干巴菌炒翅), clear soup with “birds nest” made from winter melon (清湯冬瓜燕), and more. The finale with the classic Sichuan sweet dish - steamed pork belly with red bean paste (甜燒白) - was the perfect ending to our glorious meal!

九色攢盒
9-Colored Lacquer Cold Dish Box

蒜泥白肉
Sliced Pork Belly with Garlic Sauce

干巴菌炒翅
Stir-Fry Ganba Mushrooms with Shark Fin

鍋貼豆腐拼腰果鴨方
Pan-Fried Tofu with Cashew & Duck

清湯冬瓜燕
Clear Broth with Winter Melon “Bird’s Nest”

宮保雞丁
Kung Pao Chicken

蔥末肝片
Pig Liver with Scallion

牛肉煎包
Pan-Fried Bun with Beef

魚香水晶蝦
Crystal Prawn with Yuxiang Sauce

粉蒸鱔魚
Steamed Eel with Rice Flour

雙椒炒牛肝菌拼菜心
Stir-Fry Porcini with Pepper & Choy Sum

青椒肉絲
Shredded Pork with Green Pepper

玫瑰鍋炸
Fried Egg & Flour with Rose Syrup

甜燒白
Steamed Pork Belly with Red Bean Paste & Glutinous Rice

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