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More than hot fish
(Shanghai Daily)
Updated: 2004-01-16 11:23
The newly opened Sunflower Restaurant breaks the oily image of traditional shui zhu yu (water-boiled fish) restaurants. Instead, it's more like a fancy bar.
A renovated period factory on Kaixuan Road, Sunflower proudly reveals its exposed beams and water pipes.
Gray brick walls are the backdrop for black-glass tables and giant ceiling lamps shaped like scarlet cane balls. Jazz and blues swing in the air - hardly the usual type of a place to sell hot fish in large basins instead of cool sherry cocktails.
Most dishes here are hot, prepared in a variety of styles that include Sichuan, Hunan, Guizhou and Shaanxi.
Bai qie yangrou (lamb slices) is a rare mildly flavored dish. Served with tasty sesame sauce, the thinly sliced lamb has a natural yet plain flavor.
Gan bian tudou (stir-fried potato) is a creative dish, looking lovely wrapped in tin foil and served in a small basket. The potato cubes are stir-fried with pepper and minced spring onions, which creates a unique and fragrantly spicy taste.
Ganguo xiangla ji (fragrant and spicy chicken in a pot) is a dish that becomes tastier over the course of the meal. The fiery pot is a melange of mushroom, bamboo shoots, chestnuts, dried toufu, spring onion, pepper and, of course, chicken. The restaurant offers bamboo spoons for diners to stir up the ingredients, dramatically turning the dish even more fragrant.
As star of the menu, the water-boiled fish features an appetizing rainbow of white fish slices, red pepper, yellow bean sprouts and green spring onions - hot, savory and tender. In the depths of winter, this basin of hot fish brings great joy.
Opening hours: 11am-2pm, 5-10pm
Address: 1415 Kaixuan Rd (between Anshun and Hongqiao roads)
Tel: 6294-9700
Price: 100 yuan for two
No English menu available
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