Bund Shanghai - San Francisco

Hands down the best Shanghai cuisine you can have in the US. The Shanghai eel is a quintessential Shanghai cuisine and you have to have it done within a min with high temp oil to keep the tenderness and juice of eel slice. They nailed it. Absolute goosebump when I had first taste. The tofu noodle soup is a quintessential cuisine in Yangzhou, Jiangsu. Again they nailed it with perfected cut tofu slice, with great umami taste in their soup base. Tofu noodles are at the perfect balance of tender and chewy. 5/5. No doubt.

The place itself was very simple. The service wasn't friendly, but efficient. The food was simple, homey and authentic-tasting. An unassuming but satisfying amount of flavor and heat on both the Mongolian beef and Kung Pao chicken. The hot and sour soup was the highlight of the meal.

We had a pretty decent dinner here. It was super hard to find a place to dine in, but finally we found this place. We had the Shanghai thick Chow Mein, Kung Pao Chicken and some dumplings. Everything was tasty.

Extensive menu, flavorful food and quick service. Like anywhere else, the prices have creeped up since 2020. I still recommend it for the quality.

We went only for to go Shanghai (soup) dumplings, based on other reviews. The dough was thick and the dumplings were laking juice. Other places don't even have soup inside but the maximum I can give is 3 stars.