East Village's CheLi Champions Shanghai Cuisine Beyond Soup Dumplings
Though Shanghai restaurants have been around the city since at least 1970, they really grabbed the spotlight when Joe’s Shanghai introduced soup dumplings in the ’90s, squirting dense, wonderfully oily broth onto innumerable shirtfronts. Other delectable Shanghai classics became readily available around the same time, including soy-braised pork shoulder, vinegar-drenched drunken crab, lion’s mane meatballs, elliptical rice cakes with pickled mustard greens and shredded pork, and vegetarian mock duck. CheLi’s entrance up a metal stairway on the second floor. One of CheLi’s objets d...
Source: eater.com