Features
Wednesday, 13 January 2010 06:01
Written by Hailey Meng

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Mei cai kou rou inspires a vicious culinary rivalry between two major port cities. Both Guangdong and Ningbo claim to have invented it. Perhaps no one will ever agree on the provenance of this dish. At least we can reach consensus on one thing: streaky, fatty pork belly is downright yummy when it’s boiled, deep-fried, steamed, sliced, sauced and served over a bed of preserved mustard greens. Here are some of the best places in town to grab a bite…

People On The Water 水上人¼“
RMB58
Offers authentic Ningbo-style mei cai kou rou. The thinly sliced pork belly is extremely rich and suffused with flavorful meicai juice. Absolutely de-lic-ious.
Daily 11.30am-10.30pm. All cards. B/1, Hilton Shanghai, 250 Huashan Lu, by Yan’an Xi Lu (6248 7777 1830). 华山路250号希尔顿酒店B/1楼, 近Ñ”安西路

Xiangyang Gongshe 向阳公社
RMB38
This farmhouse-style restaurant offers a less fancy version of Ningbo-style pork belly. The meat is tender, juicy and not greasy at all.
Daily 10am-10pm. No cards. 1/F, 358 Yan’an Xi Lu, by Zhenning Lu (5118 2979). Ñ”安西路358号1楼,近镇宁路

Cha’s 查餐厅
RMB36
As with everything else at this place, the presentation is a touch sloppy. But take one bite and that’ll no longer matter. By the way, you’ll need a spoon. The meat is so tender it falls apart with the slightest nudge of your chopsticks.

Daily 11am-2am. All cards. Block2, 30-32 Sinan Lu, by Huaihai Zhong Lu (6093 2062) 思南路30-32号南幢2号店,近淮海中路

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