Deng Ji Chuan Cai
定西路373号
近安顺路
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Beneath the colorful rainbow of peppers and chilis, these Sichuan dishes exude a myriad of flavors that add depth to what would otherwise be a run-of-the-mill experience elsewhere. From piquant shrimp to mouthwatering shuizhu niurou (water-boiled beef laden with huaojiao), there is a spicy adventure here just waiting to be had.
More than Spicy
Even though Shanghai has plenty of Sichuan restaurants to choose from, Deng Jia Chuan Cai stands out from standard Sichuan joints for its variety of dishes and depth of flavor. While Deng Jia Chuan Cai serves up the food nice and spicy, you will find hearty and intricate flavors laced into the mala. Excellent renditions of traditional fare like suanni bairou (YY26), easily the best sliced lean pork with garlic in Shanghai, and shuizhu niurou (YY38), beef cooked in water with a serious mala kick, really got us started and we were eager to try some dishes we hadn't tried before. Particularly of note were a dish of piquant fried shrimp, yuxiang xiaqiu (YY88), and zhutong kourou (YY38), sticky rice and pork baked in a bamboo shaft. By far the most delectable part of the meal was a flavorful crab soup, laotanzi rouxie (price contingent on the size of the crab). After we had devoured the crab, the staff added vermicelli noodles to the broth. It was the perfect end to an entirely delicious meal. --Lisa Weir
