Dongjiang Twenty Private Banquet (Tangqiao Binjiang Branch)

April 2021, a journey through the culinary and cultural heart of Shanghai with friends, an explorati[...]

April 2021, a journey through the culinary and cultural heart of Shanghai with friends, an exploration of local flavors and the essence of petite bourgeoisie. This is a tale of gastronomy and camaraderie, captured in the following pages.

In the bustling city of Shanghai, a true native would be hard-pressed to find a reason not to fall in love with the authentic local cuisine. I am particularly fond of the private dishes that, while not opulent in setting or ostentatious in presentation, are rich in the unique flavors of Shanghai. One such gem is Dongjiang Twenty·Private Banquet (Tangqiao Binjiang Branch), nestled on the 1st Floor, No. 78 Tangqiao Xin Road, just left of the Tangqiao Ferry.

Open from Monday to Sunday, from 10:00 to 22:00, this restaurant is a mere 820-meter walk from Exit 3 of Tangqiao Station on Metro Line 4. For those who prefer driving, the restaurant offers a generous 10 free parking spots. Surrounded by the picturesque Pudong Pujiang River and adjacent to Tomson Yipin, the restaurant resides in a four-story red building, with its operations on the first floor.

The environment is serene and tranquil, with a strong Chinese aesthetic. The backdrop wall is adorned with landscape paintings, lake blue curtains, ergonomically designed leather chairs, and crystal chandeliers that harmoniously blend with the overall atmosphere, reflecting a traditional cultural vibe. For those seeking privacy or a quiet gathering, the restaurant boasts three private rooms, a tea-drinking area, and a mahjong room. The hostess’s laid-back personality adds to the relaxed ambiance.

The service is considerate and appropriately intimate, with staff who are not only attentive but also aesthetically pleasing to the eye. The culinary journey begins with Dried Fish Peanuts, a fragrant, crispy, and fresh delight from Suizhou, Hubei, perfect for snacking with drinks or as a pre-meal chat companion.

The Cold Plate Smoked Fish is a standout, with cod smoked to perfection and infused with the aroma of Hua Diao wine. The fish skin, once fried, becomes crispy and wrinkled, with a bright red hue that is visually appealing. It offers a balance of braised and sweet and sour flavors, making it a refreshing and delicious appetizer.

For those seeking a hearty and healthful option, the Health Porridge with Watercress and Arctic Scallops is a must-try. Made from chicken head rice and tender Arctic scallops stewed for a day, enhanced with celery and onions, and served with Hunan’s soft yet crisp loofah, this porridge is a perfect blend of flavors and textures.

The Ancient Method Abalone Emperor Half Portion is a testament to culinary excellence, featuring a 1-pound Australian abalone stewed with over ten specified brands of ingredients for a day to create the soup base. The final product is a tender, fresh, and flavorful abalone, served with a rich soup that has been reduced to its essence.

The Stir-fried White Asparagus with Conch Slices is a crisp, tender, and refreshing dish, while the Farmhouse Soy Sauce Steamed Barramundi offers a surprising harmony of Hubei farmhouse soy sauce with the delicate fish. Lastly, the Japanese Scallop with Beef Ribs is a dish that stirs the soul, with tender scallops and rich, chewy beef ribs that are marinated to perfection.

This culinary adventure, shared with friends amidst the backdrop of Shanghai’s rich culture and history, is a testament to the city’s enduring charm and the joy of sharing good food and company.There are three private rooms, a tea drinking area, and a mahjong room. If you don’t want to be disturbed or want a quiet environment for a meal, you can choose to eat here. The proprietress has a very Buddhist personality, and you will feel extremely relaxed.

Service: Thoughtful, appropriate, with a sense of distance and flexibility. By the way, the staff here are very good-looking.

Now let’s take a look at the delicious dishes.
#Dried fish and peanuts# Peanuts from Suizhou, Hubei have a crispy and fresh taste with a strong peanut flavor. They are very suitable as a side dish for drinking or as a small snack for chatting before a meal, a perfect cure for boredom.
#Cold smoked fish# Smoked fish made of cod. The domineering fishy smell gradually disappears under the aroma of Huadiao wine. After frying, the fish skin is fried until wrinkled and has a bright red color. It looks very tempting. When bitten, it is crispy on the outside and tender on the inside, full of juice and rich in taste. It has both the salty freshness of braised dishes and the sweet and sour taste of sweet and sour dishes. It is appetizing and delicious.
#Health-preserving porridge with boiled arctic scallops# Porridge cooked for a day with Euryale ferox and tender arctic scallops, then seasoned with celery and scallions to enhance the freshness. Paired with the soft and crispy towel gourd from Hunan. The porridge that is like water but extremely thick completely absorbs the delicious soup of shellfish. The perfect combination. After having a bowl of porridge, the lips and tongue no longer conflict, and the aftertaste is extremely delicious. I personally super like this porridge.
#Half ancient-style abalone king# Using one-pound Australian abalone and more than ten kinds of ingredients of specified brands to simmer the soup stock for a day. Add the soaked abalone and simmer for dozens of hours or even several days. Finally, discard all the ingredients and only pour the soup on the abalone simmered until soft and glutinous. At this point, an ancient-style abalone that can win over any gourmet is completed. The meat is tender, fresh but not greasy, and clear with a strong flavor. No wonder Su Dongpo wrote a poem highly praising abalone that ‘one abalone is worth more than a thousand ounces of gold’. Full marks.
#Fried conch slices with white asparagus# Crisp, tender, smooth and refreshing, with a touch of umami in lightness. A health-preserving dish.
#Steamed shellfish with Hubei rural flour paste# The collision of Hubei rural flour paste and shellfish seems like an unlikely combination. Those who have tasted it are full of praise. The meat is tender, soft and has a long aftertaste.
#Japanese scallops and beef short ribs# The scallops are so tender that one bite is soul-stirring. So satisfying. The beef short ribs are marinated, making the meat beside the bones fat and tendon-rich, juicy and chewy.
#Scallion oil noodles# Pick up chopsticks and put the delicate Su-style noodles into your mouth. There is a strong scallion fragrance. The minced meat is soaked in scallion fragrance and extremely delicious. It would be even more perfect if dried shrimps are added.
#Quicksand buns, peach gum# The outer skin of the quicksand buns is crispy, the filling is soft and glutinous, and the taste is sweet. There is also a strong wheat fragrance. The filling like golden sand is still a bit lacking. The beautiful nourishing and beautifying ingredient like amber is light in taste but has a bit of fragrance. The texture is like jelly, tender, smooth and refreshing. Therefore, it is the best match with the’sweet’ quicksand buns.