Lu Yang Cun

> Location : Shop P401-403, World Trade Centre, 280 Gloucester Rd.,
Causeway Bay, Hong Kong
> Cuisine : Shanghainese (Chinese)
> Tel. # : (check website)
> Website : HERE

Shanghainese cusine or more often people say northern chinese food tends to be more spicy, heavier, etc. but that doesn't mean it's bad, that's just the style. there can be lighter food too, but that's just how people tend to describe it. so today, i hit up a shanghainese restaurant with my sis in law, bro, dad and niece felicity at the world trade centre in causeway bay. the place is called, Lu Yang Cun. it was like a brunch meal around 11 am and the place was pretty empty when we got there 'cause it was pretty early. service wise, i recieve no bad vibes from all of the waiter/waitress' so that's a plus. they all served well. now moving on, there are six notable dishes i'll like to share. 1) sweet and sour pork spare ribs: now try not to think of sweet and sour as of in the typical 'fried rice, 2 items chinese places in america,' the sweetness to this dish (pictured in the top left) is just right. this means, it's not so sweet where it'll give u tooth aches. the sourness to it is light and the texture of the pork is perfect. u bite into it, goes into it easily, sweet, a tint of sourness, a good siu sik (look up a previous review for a definition of siu sik) if u like chinese style spare ribs! 2) minced indian kalimena herb and dried bean curd in seame oil (pictured top right): this dish is very similar to the one i ate at ifc the other day. but the vegetable used is different and it's more minced and delicate. it's a very interesting dish 'cause every spoon full of it, the sesame oil along with the herb stands out the most respectively. it's more of a room temperature/cold dish. it's not a strong dish (taste wise) but it's a definite healthy (to most extent) chinese delicacy. 3) drunken chicken (pictured middle left): some of u might wonder, drunken? did the chicken have a shot of 151 before it got its head chopped off? well, not exactly, pretty much, it's another cold dish where the chicken is cooked along with chinese rice wine. no frying involved, just all steamming. in the end of the process, dependin' on the cook, they will cool it down and somehow keep the chicken slightly cold but not too cold. it seems weird at first, but if u taste it, it's the greatest food with alkie besides chocolate with rum filling! 4) shanghai spring onion pancake (pictured middle right): when i was lookin' at the menu, i coulda swore i knew what it was going to taste like or maybe some of u people are thinkin' about that too, but when i bite into that thing, it was kinda like a crusty texture from a pie's crust. but when u look at it, it seems doughy but then again it's like kinda in between doughy and crusty. along with the onions in between, it was a unique onion pancake experience. 'cause throughout china, this dish is made differently. and i am sure some of u people can think of some now. the taste was just right, not too salty. thumbs up mos def. 5) xiao long bao (pictured buttom left): so, i have comparisons now! compared to the xiao long bao i had at ifc tower, the skin was a bit thicker. i'm not sure why, but either the skin was really thicker or i think steamming it just a little bit more coulda get rid of that mentality. meaning, a lot of xiao long bao skin are the same but steammin' it less could make it tougher/thicker. but just judging by what i ate, the thickness was a slight minus but that's like 1-2 pts out of 10 difference. i gotta give the plus to the place at ifc. but take nothing away from this place, everything else about the xiao long bao was very good still! 6) lastly with the last picture, we have the gluttious rice (sticky rice) with spare rib wrapped with lotus leaf: this is just a twist to typical cantonese dim sum. there's a dim sum dish called chicken with sticky rice. pretty much the same thing but with chicken, mushrooms and a few minor parts. but the one here was very simple. the spare rib here wasn't as strong in taste as the spare rib described above, but the most important factor was that the spare rib flavor is reflected upon the sticky rice and i believe they cooked it with the sauce they cooked the spare rib in. a sweetish, soy saucy sauce. which gives the sticky rice a dark brown color to it.

so yeah, wow, that took awhile to type! we ordered two other things, but they were more individual plates so i didn't really get to try much to type anything here. so there u have it, more food coma from me thru reading. haha. thanks for readin' and hope it was helpful! so afterwards, don't ask me why, i ended up literally 10 minutes later, in another restaurant. it's a place my family goes to very often in central. but i'll save that for next time. haha.

like always, until next time, take care and good luck ~

< 4 out of 5 >