Winter Warming Fish Noodle Soup at Lan Gui Fang
The name suggests a connection to Hong Kong’s infamous drinking quarter, but this noodle shop is in fact a Shanghai lao zi hao (an established local brand). The simple but well-kept premises convey a sense of pride, which is no doubt bolstered by the fame of the house specialty–the noodle soup with simmered mustard greens and yellow croaker (雪菜黄鱼煨面, xuecai huangyu wei mian, RMB36). The noodles themselves are ordinary, just a conveyance for a creamy, sublime broth. When still, this rich fish stock resembles some semi-precious stone, with its flecks of mustard greens. The greens aren’t just for looks though, as they are known to relieve fever and swelling. The real draw lies in the few lumps of steamed croaker which top the noodles. They’re mild and firm with an exquisitely smooth texture but so fragile they are divided by a mere touch.
DETAILS
Where: 417 Loushanguan Lu 娄山关路417号
Tel: 6274-0084
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Hi Eddie. The pan-fried pork chops are really popular. Every table seems to have an order of this. They're reasonably tasty if you don't mind a heavy hongshao soy flavor. The clam noodles (蛤蜊拌面) are supposed to be good, but I haven't tried them. One thing that is curious about this place is that the house condiment is 'Shanghai Worcestershire sauce' which has pretty unique flavor and tastes great on the pork chop.
Hi bill, agree with you that noodles here are good. Tasted the "Shanghai Worcestershire" sauce, it is good/delicious with pan fried food, though it seems to be more of a "Ngo Hiong" (五香 - lit. 5 spices) coat on said pork chop, then hongshao to my taste buds that evening. [HTML_REMOVED] Though for me, I'm still a fan of old Lea&Perrin brand of (India) "Bengali Jiangyu". ;-)
eddie - you're right, it is 5 spice not hongshao
Hi Bill, just came across this review of yours. Any additional notes on what else is delicious at this restaurant (besides the yellow croacker noodle)? :-) Cheers.