Four Seasons Dumpling King 东北四季饺子王
1791 Huaihai Zhong Lu,
Xuhui
near Wanping Lu
淮海中路1791号
近宛平路
6433-0349
Open 10:30am-10:30pm
Price Less than Y99 per couple
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- City Weekend says
This small eatery has a great selection of dumplings and Dongbei-style hotpots, an array of dry stone hot pots perched over a sizzling flame. For dessert, don't miss the sticky sweet potato stir fry: tender chunks of potato encrusted in a crispy, melt-in-your-mouth sugar casing.
- Contributor Description
The sweet potatoes and hot pot at the Four Seasons Dongbei Restaurant are a good introduction to northeast Chinese cuisine (dongbei cai). Most popular are t he dumplings (饺子, jiaozi)–plump, bite-sized delicacies that come with a variety of fillings ( ¥ 4 -5 for six). The restaurant also features an array of dry stone hot pots perched over a sizzling flame; our colorful pork bone, corn and green bean combination (老式一锅出, laoshi yiguochu, ¥35) came decorated with corn pancakes. Afterwards try the sticky sweet potato stir fry: tender chunks of potato encrusted in a crispy, melt-in-your-mouth sugar casing (拔丝地瓜, basi digua, ¥16). ■ Leslie Yeh
Reviews
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This isn't the best restaurant in Shanghai but it does dongbei cai better than anyone else in Shanghai and the prices are right. The disanxian (eggplant, potato, and pepper vegetable dish) is the stuff that dreams are made of and I adore the basi dessert dishes - fried and carmelized bananas or apples which taste so good. As expected, the service is curt and rude at best and downright terrifying at worst.
I dropped in on this busy little restaurant on a Friday night at about seven o'clock; busy does not even begin to describe. The restaurant was full of locals (and one large table of laowai) and after waiting for about 15 minutes (standing awkwardly in whatever space we could find) my friend and I were seated at a table with a local couple about to leave. The instant they left, they were replaced with a trio of young Chinese guys. Every time a dish arrived the waiter was obliged to inquire as to who it was actually meant for -- a small hassle but worth it for the flavour.
While I am on the topic of service: we found the waiter very frustrating. After greeting us in English he then proceeded to speak in rapid unclear Mandarin and was quite short with us when we ordered (using our limited but passable Mandarin). Another interesting problem: acquiring reasonable quantities of dumplings. We requested 6 of one type and 6 of another and received a plate of at least 30. We were willing to blame it on language barriers until we realized that everyone (even the Chinese) were looking in surprise at humongous platters of dumplings.
As to flavours: the dumplings were delicious, the garlicky broccoli was fresh and savoury, the fried eggplant was crispy and light, and the sweet and sour pork was perfection (a little more sour than usual which for us was ideal). The prices were also very reasonable.
Summary: if you want affordable Dongbei and are up for an adventure, check this place out! If you really don't want to deal with chaos, go some where else or avoid mealtimes.
The mushroom bok choy dumplings here (RMB4/6) are my favorite. I dream about them.
this is solid dongbei food. while some of the meat dishes are iffy, my favorites here are vegetarian - kung pao tofu, a wide variety of fresh dongbei salads, the di san xian is also a good mix (at lesser dongbei places, it is usually all potatoes and wilting pepper). the basi dessert is delish, though its hard to fuck up the deep-fried caramelized food group. side note: while this place has always been expatty, lately its gotten a bit dominated by summer program laowai studenty types, probably from nearby jiaotong.