Chinese food at Rui’s Shanghai Bistro in Redlands is among the IE’s best
In a small strip mall on West Lugonia in Redlands is what might be the Inland Empire’s first Chinese restaurant serving the richly sauced regional cuisine of Shanghai and its environs.To get more news about
special dishes of china, you can visit shine news official website.
The food of Shanghai is sweet and savory with braising being the most common cooking technique. Assorted sugar and soy sauces are used to enhance various pork, beef and chicken dishes.
Because of Shanghai’s proximity to the sea, assorted seafoods (crab, whole fish, lobster, etc.) are also prominently displayed. This is also the land of soup dumplings filled with pork and broth.
Shanghainese food is one of the seven great regional cuisines of China, and I’d recommend sampling it in depth.Rui’s is a family affair, owned by Sam Zhu and his wife, Masha Gao. Sam’s father is also involved. In China, he used to prepare and sell street food in Shanghai.
The restaurant has been open since April and is providing a unique experience to the east valley.
During a recent visit, we began with a couple of cold appetizers. Wasabi fungus incorporates wood ear mushrooms, black vinegar, soy and wasabi, providing a pungent, nostril-clearing array of distinctive flavors.Cold braised duck is a dish I’ve not had previously. A sliced half-duck is served in its braising sauce consisting of three different sugars, vinegar, anise and a drift of five-spice powder.The flavors explode on the palate, but watch out for bones as the duck is hacked into individual pieces — a marvelous combination of richness, acidity and sweetness.
The soup dumplings come as an order of eight. It’s imperative to let them cool to where they are no longer hot to the touch, if you don’t want to sear your upper palate.
Dip them into the ginger-strewn black vinegar sauce and pop the whole dumpling into your mouth. Bite into it and let the intensity of the broth flow through your mouth, while slowly chewing the pork and the dumpling skin. It’s one of the most memorable Chinese food experiences.
Next came a bubbling bowl of Westlake soup, which hails from an area south of Shanghai and is also known for an array of fresh fish. Allow the soup to cool and then enjoy the corn starch infused broth which provides a slick, slightly viscous texture in which chopped bamboo shoots, shredded eggs, beef and wood ear mushrooms serenely float.
Another don’t miss item is the Shanghai style thick noodles (definitely slurp worthy!), which are perfectly coated with a slightly salty, sweet soy sauce blend, then tossed with chopped pork and baby bok choy. A dollop of spicy mustard adds to the allure.
Lamb dishes abound on the menu. We opted for the Chef’s Special Lamb which in addition to diced red chiles, had numerous rings of jalapenos throughout, making for a rather spicy, persistent glow on the palate.On a subsequent trip, I’d probably go for one of the more authentic lamb dishes such as toothpick lamb with cumin or stir-fry lamb with scallions.
Lamb tends to be a staple in northeastern and north central China where a large Muslim population exists.The final two items we sampled are classic dishes found throughout Shanghai and its environs.
The first was Shanghai-style rice cakes — white rice finely pressed into oblong small cakes which have a glutinous texture. They are stir-fried with pork and bok choy, resulting in an array of complimentary textures. Drizzle some chili oil in to light up your taste buds.