"The curious will be rewarded"
A review of Jinling Noodle Bar by Cambridge epicure - Tuesday 19th of June 2007
Although much of the menu is somewhat forgettable (the same hardy perennials served in British Chinese restaurants since the 1950s all make appearances, and they are generally rendered poorly), those prepared to expand their gastronomic horizons will be well rewarded by scrutinising the small list of 'Shanghai dishes', which, in addition to some representative Shanghainese dishes (crystal prawns, slow-braised 'red-cooked' duck, pork knuckle casserole) also includes Sichuanese classics (ma po tofu, served here with minced pork, fish fragrant aubergines etc.) and two varieties of Chinese vegetables (choose from the bitter, savoury cai xin or the sweeter, crunchy kongxincai).
The most interesting dishes are, as is so frustratingly often the case, sequestered away on a separate menu which only Chinese customers usually get to see. It is however, printed in English, and, if you persist, staff will bring it for you (ask for the chef's recommendations or the Chinese specials). Here you'll find hearty, restorative Hakka style pork, prawns with ginger, garlic and honey, braised duck stuffed with preserved meats, lamb with fermented bean curd and chilli, and Sichuan long beans with white pepper, together with much else. Happy browsing, fellow epicures.
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