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Hundred Leaves Knotted BBQ Meat at Shanghai Cafe

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AubWah Oct 6, 2010 02:46 PM

I see this dish on the generously translated menu. Has anyone ordered it here?

  1. Brian S Oct 19, 2010 08:34 AM

    I enjoyed this dish years ago at Joe's Shanghai, where it's called "Stewed Pork with Bean Curd Skin" on the English menu; the Chinese (百叶结烤肉) is almost the same.

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      AubWah Oct 7, 2010 04:04 PM

      the braised pork shoulder to me just crosses the line of being TOO rich. I used to order it, and I loved the fat, but it became too much. I like the hundred leaves dish much better. Also--had the spicy cabbage cold appetizer today and thought it was terrific.

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        AubWah Oct 7, 2010 02:07 PM

        Many thanks to chowhounders. The hundered leaves dish was fantastic. I loved it.

        1 Reply
        1. re: AubWah
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          wew Oct 7, 2010 02:24 PM

          I would have either this knots or the braised pork (# 3 on Chinese menu) even for a party of five -too much overlap. Both are great, the former has a has cassia star anise notes while the latter is pork to the max.

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          AubWah Oct 7, 2010 09:09 AM

          anyone tried "kaiyang tianjin cabbage"?

          1. a
            AubWah Oct 7, 2010 06:59 AM

            i love chowhound i would never eat such exotic food without it

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              bworm42 Oct 7, 2010 06:40 AM

              I ordered this dish a few weeks ago. It was definitely one of the high points of the meal. The "knotted leaves" were bean curd skin, almost reminiscent of tangled pappardelle. The meat was large cubes of pork belly, cooked until the fat was melting and the meat falling apart. The whole dish was lightly dressed in a smoky typical Shanghainese brown sauce. I've never had a dish quite like it before, and the memories of it have haunted me ever since. Strongly recommended.

              7 Replies
              1. re: bworm42
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                AubWah Oct 7, 2010 06:45 AM

                thanks i think ill get t today. i wonder if its best to try to say this in english or just point to menu

                1. re: AubWah
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                  bworm42 Oct 7, 2010 06:52 AM

                  I printed out the list of translated specials here

                  http://chowhound.chow.com/topics/7323...

                  and brought it with me. Simplified everything. Thank you scoopG!

                  1. re: AubWah
                    erica Oct 7, 2010 07:47 AM

                    This dish looks great! I saw it at a neighboring table. Here is my recent report, in case you want to try other dishes, too (see post 9/15):

                    http://chowhound.chow.com/topics/732329

                    1. re: erica
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                      AubWah Oct 7, 2010 08:54 AM

                      Erica I think your mention of this dish is the first time I heard about it! Now I'm going to take my mom for her first time eating Shanghai style

                      1. re: AubWah
                        erica Oct 8, 2010 07:48 AM

                        Let us know how you like it..I am SO sorry I saw it after we had finished our meal. It sounds like it is worth returning for!

                        1. re: erica
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                          AubWah Oct 8, 2010 08:24 AM

                          I loved it. Each piece of meat was so succulent, most with just a tiny bit of fat attached to make for the perfect bite. The bean curd skins were delicious as well, wonderful texture very exotic. And the brown sauce that tied it all together was far from ordinary

                          1. re: AubWah
                            erica Oct 8, 2010 11:16 AM

                            YAY!! Your comments will draw me back soon. Thank you.

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