Northshore Magazine

Northshore March 2019

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

Issue link:

Contents of this Issue


Page 17 of 147

NORTHSHOREMAG.COM 16 MARCH 2019 Want to try something truly exotic? Order Shanghai tofu with crabmeat at Feng Shui in Burlington. It looks humble: cubes of tofu coated in a golden sauce. But try one spoonful of this dish and it may be your new favorite comfort food. Silky and rich, the crab lends a light flavor to the dish, highlighted with ginger and a slight sweetness from Shaoxing rice wine. It's not a recipe you see very often, if ever, especially in the suburbs. But the owners of Feng Shui, which opened late last year, wanted to bring some of the influences of eastern Chi- na—the area around Shanghai—to Burlington. While Cantonese (which favors stir-frying and steaming) and Szechuan (with its tongue- tingling spices) are familiar styles around here, the slow braises and complex flavors of Shang- hai's cuisine are relatively unfamiliar. Feng Shui calls out these special dishes in a section of the menu labeled Chinese Home- town Highlights; they were created under the guidance of chef Johnson Ping Zhu, who trained in Shanghai at the historic Park Hotel, working his way from apprentice to chef. Now he dishes up Shanghai smoked fish with bone, Croaker Soup with Sea Cucumber, and a roast- ed duck that is so popular it often sells out. e foodie discoveries on that menu are many, but one Shanghai dish is quite well- known—Steamed Juicy Pork Bao. is dump- ling filled with ground pork actually comes THE MENU Steamed Juicy Pork Bao $9, Tuna Wasabi Dumpling $12, Feng Shui Fried Rice $18, Chilean Roll $19, Braised Pork Belly $19, Shanghai Tofu w/ Crabmeat $18 Cocktail Black Dragon Margarita $12 Dessert Exotic Bomba $10 with instructions for devouring, but they are easily followed and totally worthwhile. Scoop one of the dumplings onto a soup spoon, nib- ble a hole in the top, and then pour in some of the savory vinegar-ginger sauce. Using a spoon saves you from missing out on any of the liquid within—and from squirting it all over your clothes. In addition to soup dumplings, Shanghai is also known for long, slow cooking, and the Clockwise from top, Tuna wasabi dumplings, tuna and salmon avocado roll, the sushi bar, and dish of beef with broccoli. E AT + D R I N K

Articles in this issue

Links on this page

Archives of this issue

view archives of Northshore Magazine - Northshore March 2019