The best of the west

• Source: Global Times
• [10:01 September 02 2010]
• Comments

Stewed lamb with asparagus beans.

Pan-fried pumpkin filled dumpling.

By Shen Sijia

From ever-popular roadside vendors selling cheap late-night snacks, to upscale chic eateries catering to more discerning food lovers, Xinjiang food in Shanghai has an increasingly diverse presence. The Global Times took a tour around the city in search of the best food from China's most westerly province.  

Genuine tastes

Yashari on Nandan Road East is perhaps best known for its classic da pan ji, a spicy concoction of chicken, potatoes and flat noodles. For drink, try the kitchen's home-made Xinjiang yoghurt topped off with fresh rasins. 

Our top recommendation, however, is the ground lamb mixed with diced vegetables and pancakes. In comparison, the grilled lamb leg, although well seasoned, is a little on the tough side. For dessert, try the ba si ping guo (apple in caramel) or ba si zi shu (taro in caramel).

The interior design may not exactly be tasteful - especially if you are more used to dining out on the Bund or the former French concession - but there is a rustic homeliness to the simple wooden chairs, hanging vines and walls painted with images of Xinjiang dancing girls and boys. There are four Yershari restaurants in Shanghai. If you're thinking of visiting the Nandan Road branch for dinner time, be sure to call ahead and make a reservation.

Yershari Restaurant

Add: 106 Nandan Road, East. Close to Tianyaoqiao Road.

Tel: 6468 6079

Price: 50 yuan per person

Recommended: yoghurt, da pan ji, ground lamb mixed with diced vegetables

Date for two

The newly opened Xibo restaurant on Changshu Road brings an unprecedented level of  modern styling to the Xinjiang dining experience in Shanghai. Unlike the usually spicy and rich Xinjiang food, Xibo presents much lighter and delicate fare. And there are many examples of dishes specific to the Xibo people, an ethnic group from Xinjiang.

The high quality meats and some hard-to-locate vegetables are flown to Shanghai directly from Xinjiang and the northwestern farmlands of China to ensure a truly authentic dining experience. The Xinjiang classic dishes like lamb skewers and da pan ji are tastefully presented in large portions. Flavor-wise, they have been adapted to suit the Shanghainese palate; they use less oil and are slightly less spicy.

The cold dishes such as pumpkin dumpling (15 yuan or $2.20) and eggplant with peppers (30 yuan) are refreshing and typical of Xibo food, which generally uses lots of pumpkin, eggplant, and asparagus beans. Each cold dish costs between 12 yuan and 30 yuan.

The dining area is fitted out in minimalist decor, complemented by Xinjiang paraphernalia, hand-made ethnic hats, outfits, vases and bowls. 

And while the whole dining experience is upscale and obviously expat-oriented, the average price of around 50 yuan per person is accessible to all.