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Nov 5, 2012 12:51 PM

Shanghai Stir Fried Rice Cake

Hi all --

Looking for Shanghai stir fried rice cake in Los Angeles. See photo for clarification (I do not own the photo). Preferably a place west of the 5, but any suggestions in San Gabriel and Monterey Park would be great.

I'm looking for other options because I had it at Emperor Noodle and loved it.

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  1. Mei Long Village
    Din Tai Fung
    JIn Jiang
    Shanghai No. 1 Seafood
    Giang Nan
    Mama's Lu
    Chang's Garden

    ... take your pick.

    (There's probably ten others I'm forgetting right now.)

    8 Replies
    1. re: ipsedixit

      年糕 (Nian Gao)!

      My top 2 vote-getters go to Mei Long Village and Din Tai Fung as well.

      1. re: J.L.

        My wife and I went to Mei Long Village today and the rice cakes were delicious.

        Thanks for the recommendations, everyone!

        1. re: thisisrichard

          Thanks for reporting back! While you're at Mei Long Village, get the "lion's head" pork meatballs as well.

          1. re: J.L.

            Beg to differ.

            Get the pork pump instead.

      2. re: ipsedixit

        How about Mrs. Lu's version at Dean Sin World?

        1. re: JThur01

          I rarely get it there, if ever. Better options abound.

          1. re: ipsedixit

            Roger. Giang Nan still open?

      3. The original comment has been removed
        1. West of the 5 - ROC Star Dumpling has what sounds lke SRC on the menu...see picture below

          1. You can find this dish pretty much in any Shanghai-style restaurant. Ipsedixit has a pretty good list of some restaurants.

            1. With the disclaimer that I last visited in 2009, I thought the one at Shanghai Restaurant in Focus Plaza 2nd floor was excellent, and had the best texture of almost any of the places I've been (other food was good, but this dish in particular stood out here). You could also try Shanghai Yu Yuan (Yu Garden) on Valley. In Shanghai, niangao can be purchased freshly cut (using a guillotine type device). As best I know, none of the places here use freshly cut niangao, but I'd be interested if someone has information saying otherwise. Even so, the texture is very important - it shouldn't be either too mushy or too hard, and I think it shouldn't be too chalky either. I think Din Tai Fung gets the flavor right, but not so much the texture.

              In addition to the style that's pictured above, I also recommend trying the version with jìcài (荠菜; shepherd's purse), which usually has pork strips and / or bamboo shoots in it. Jicai is very common in Shanghainese cooking, and even though it isn't usually easily available fresh here, this is a variant I like quite a bit (even ordered vegetarian, without the meat). Some places, like Chang's Garden, do this version with xuecai instead of jicai. I don't know where has a good rendition, but I also like it in a soup with napa cabbage.