San Francisco Restaurants » Shanghai 1930 Menu
Shanghai 1930
Tel: (415) 896-5600
Address: 133 Steuart St, San Francisco CA
Cuisine: Chinese
Average Price: $$ ($11 to $30)
Hours:
Mon-Thu 11:30am-2:30pm
5:30pm-10pm
Fri 11:30am-2:30pm
5:30pm-11pm
Sat 5:30pm-11pm
Features:
Dim Sum
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Appetizers
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Chili- Encrusted Fried CalamariGently scored squid lightly fried with Anaheim peppers, served with spicy plum sauce
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Drunken ChickenTraditional style Yellow Skin chicken poached and marinated with Shaoxing wine and Fen Shiu liquor
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Dumplings In Chili BrothWonton style pork and ginger dumplings poached and bathed in a Szechuan chili-wine broth
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Eel Crisp & Celery SticksThin crispy glazed eel threads tossed with shaved celery and shredded pickled ginger
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Five- Temple Chicken SaladGrilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing
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Minced Duck In Lettuce Petals*Roasted duck with water chestnuts, celery, Kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce
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Nanking Spring Rolls*Delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet & sour sauce and hot mustard
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Pork & Shrimp PotstickersMade fresh daily; pan seared and served along with chili-vinegar dipping sauce
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Seafood Custard With Osetra CaviarSavory custard with crab, seasoned conpoy scallops, and seafood essence steamed in an eggshell with a dollop of Osetra caviar
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Shrimp & Chestnut Custard Rolls*Crispy shrimp rolls served with a lettuce cup, Chinese fivespice, fleur de sel, and hot Chinese mustard
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Sweeten- Glazed Short RibsPork ribs wok-glazed in a tangy Chiangkiang sauce with sprinkle of sesame seeds and lemon zest
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Traditional Caviar ServiceOsetra caviar, served with chopped eggs, chives and finely diced onions on toast points, with a clean vodka shooter or champagne
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Yangtze River Lite Fry*Tender white fish lightly wrapped in river grass flash-fried to golden crispness and served with ginger aioli, black vinegar and Szechuan pepper-salt
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Yiubao Prawns*Crackling prawns with edible shells, wok-tossed with ginger, scallions and Shaoxing rice wine
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Beef
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Black Pepper Steak Kow*Wok-seared tenderloin Filet Mignon of steak with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce
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Crispy- Chewy Szechuan Beef*Multiple-seared beef strips wok tossed with julienne of carrots and celery in Szechuan peppercorn sauce
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Manchurian Filet Of BeefFilet Steak grilled over a julienne of potatoes, peppers in a Japanese influenced Chinese Tonkatsu sauce
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Tangerine Beef With Celery HeartsSliced tender beef seasoned with dry tangerine peels, star anise, and Szechuan peppercorns wok-tossed with celery hearts
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Dim Sum
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Steamed Shaolung BaoDouble basket of World Famous Shanghai steamed dumpling filled with juicy broth, served with ginger vinegar
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Triple Steamer*Three stacked baskets of dim sum favorites; har gaw, daizi- jiao, and shaolung bao with assorted dipping sauces
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Fresh Whole Fish
Priced Daily Based On Market | ||
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Steamed Whole FishOur selection of the day on top of bamboo pith- wrapped scallions, steamed over ginger and topped with sizzling shaved black mushrooms
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Szechuan Braised Chili Fish ( Available Also As Filet)*Fresh daily selection slow-cooked in a spicy chili bean paste-a spicy dish!
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Whole Squirrel Filet FishSquirrel-cut and boneless selection in piquant sweet & sour glaze with lychee fruit, yellow squash and black mushrooms, and finished with toasted pine nuts
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Wok Roasted Catfish*Braised with black mushrooms, young bamboo shoots, and roasted garlic in classic Chinese brown sauce, served tableside
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Lamb
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Five Spice Mongolian Lamb Chops*Five spices marinated, grilled lamb chops with roasted whole chestnuts
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Islamic Spiced Lamb In Clay PotXia Jiang provincial version of braised lamb with exotic Indian Kari spices
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Xian Peppercorn Lamb TenderloinWok-fired lamb with leeks and peppercorn sauce
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Pork
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Braised Five Spice Shank*Whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, ginger and rock sugar served with sugar pea shoots
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Chairman Maos Red Cooked Pork PotSlow Red Cooked lean pork with roasted garlic presented in an earthen casserole and served with lotus buns
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Glazed Pork Belly On Red Rice Wine Lees*Slow braised and finely rendered, simmered in fermented red-rice lees and served in a traditional fashion with sautéed spinach
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Hunan Smoked LarouHunan style cured smoked pork belly with Lop Cheong Sausage wok fired with leeks, and roasted garlic
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Spicy Salt & Pepper Short RibsDouble-wok tossed with red chili, scallions, and a classic pepper-salt seasoning
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The Lion KingGiant fluffy pork and tofu meat ball lions-heads, slow-cooked in a mung bean noodle mane. Served with a demi-glace and bok choy
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Twice- CookedThinly sliced steamed pork belly, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce
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Poultry
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Beggars Chicken*A whole chicken stuffed with seasonal spices and ingredients wrapped in clay flour and slow baked for several hours. The clay seals in all the juices and is broken tableside before the bird is carved. **please call ahead 24 hours for this dish**
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Chicken Lily Black Bean SauceTender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce
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Cindys Clay Pot ChickenSlow-flame cooked chicken in the pot with Shiitake mushrooms, Lopcheung sausage, ginger, garlic and onions, home style
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Firecracker Chicken*Szechuan dry-wok fired (or Kung Pao) method of cooking generous portions of dried chili peppers, chive buds, and fried garlic with seared chicken
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Jin Jiang Peking DuckRoast Peking duck served with crisped skin. Accompanied by cucumber, scallion flower and Plum-Hoisin sauce in paper-thin crepes or lotus buns-prepared tableside
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Lemon Chicken DeluxeGrilled breast laced with a tangy lemon sauce
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Tea Smoked SquabChengdu technique of smoking over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce
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The Original General Tsos ChickenLightly breaded and wok-braised chicken with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce
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Rice & Noodles
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Beijing Thousand Layer Bread ( Steamed Or Fried) Two Rolls |
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Chefs Choice Lo Mein |
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Garlic Noodles |
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Steamed Rice |
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Vegetable Rice With Cured Chinese Sausage |
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Yang Chow Fried Rice |
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Seafood
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Dragonwell Shrimp*Delicately sautéed white shrimp with green Dragonwell tea leaves and essence, served with traditional black vinegar
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Fish On A Vine*Filet of fish formed and served in a red wine verjus-soya reduction garnished with vine segments and grapes
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Fresh CrabGinger-Scallion, Roasted Garlic, XO, Salt & Pepper, or Steamed
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Garlic Prawns ChinoiseLarge wok-seared prawns with cracked pepper and minced garlic atop house-made noodles
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Kung Pao PrawnsClassic dry-wok fired prawns with Szechuan chili, roasted peanuts and scallion flower
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Old Shanghai Lobster TrapWhole New England lobster cooked to order-please ask for todays preparations
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Red Chili Prawns*Cooked in spicy sesame-chili sauce on a bed of wok-fired leeks
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Three Coins In A FountainMedallions of sea scallops with zucchini discs in a Sa-te sauce, a rich seafaring sauce created by legendary Ming Dynasty Chef Tia Chieu
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Zhao Liew Fish Pillows*Tender sliced filet of cod cooked in rice sherry with yinyang black and silver tree-ear mushrooms
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Shiao Tsai Appetizers ( Vegetarian)
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BabaolajianEdible basket of eight traditional ingredients
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Mock Goose & Kalfu*Large Tree and braised black mushrooms
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Pressed SpinachServed hot with chopped bean cakes
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Szechuan SistersSpicy ginger cucumbers with pickled cabbage hearts
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Soup
Per Person ( 7.00) (* Asterisk Denotes Highly Recommended Signature Dishes) | ||
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Bamboo Steamed Chicken & Winter MelonPerfectly cooked chicken breast segments, black mushroom and winter melon steamed in a bamboo tube
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Neptunes Hot & Sour Soup*Spicy seafood consommé with shrimp, scallops, savory vegetables, eggs and cilantro-red pepper sprinkle
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Three Precious*Steamed upside-down bowl of ham, chicken, and bamboo shoots, in pork stock
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Vegetables
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Buddhas Golden Picnic Basket*Eight delicious Asian vegetables individually cooked and collected in a golden-woven taro basket
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Family Style Tofu DelightLightly wokked cooked firm bean curd in a casserole with eight vegetarian selections-a little spicy
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Jade & EbonyBraised Ebony Black mushrooms surrounded by tender jade green Shanghai baby bok choy hearts
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Mapo TofuPockmarked Grandmas famous recipe of silken bean curd with minced pork and Szechuan peppercorns
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Nanking Yuxiang Garlic EggplantStrips of Japanese Eggplant wok-braised in a tangy garlic sauce with classic Yuxiang fragrance
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Pea Shoot DelightGently wokked sugar-pea shoots in famous Kaoliang liquor
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Szechuan Green Beans*Flash-cooked with garlic, shallots and pickled radish
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