Shanghai 1930

Name: Shanghai 1930
Address: 133 Steuart St., 94105, CA, 94105
Telephone: 415-896-5600

133 Steuart St., San Francisco, CA 94105, US

• Monday: 11:30AM-11:00PM •Tuesday: 11:30AM-11:00PM •Wednesday: 11:30AM-11:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 5:30PM-11:00PM •

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Details

Cuisine: Dim Sum
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Set Lunch Menu Price Fixed

Appetizer

Nanking Spring Rolls

Or

Neptune’s Hot & Sour Soup

Selection of One Entrée

Chicken Lily

Twin Mushroom Chicken

Firecracker Chicken (Hot)

Crispy-Chewy Szechwan Beef (Spicy)

“Old Man” Sweet and Sour Pork

Jinjiang “Mushu” Pork

Salt & Pepper Pork Ribs

Twice Cooked Pork (Spicy)

Orange Peel Beef

Buddha’s Vegetarian Delight

Selection of Vegetable & Rice Dish

Fresh Vegetable and choice of steamed or Fried Rice

DINNER

APPETIZERS (HOT)

Seafood Custard with Osetra Caviar

Savory custard with crab, seasoned conpoy scallops, and seafood essence steamed in an eggshell with a dollop of Osetra caviar

Minced Duck in Lettuce Petals

Roasted duck with water chestnuts, celery, Kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce

Nanking Spring Rolls

Delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet & sour sauce and hot mustard

“Yiubao” Prawns

Crackling prawns with edible shells, wok-tossed with ginger, scallions and Shaoxing rice wine

Yangtze River Lite Fry

Tender white fish lightly wrapped in river grass flash-fried to golden crispness and served with ginger aioli, black vinegar and Sichuan pepper-salt

Sweeten-Glazed Short Ribs

Pork ribs wok-glazed in a tangy Chiangkiang sauce with sprinkle of sesame seeds and lemon zest

Pork & Shrimp Potstickers

Made fresh daily; pan seared and served along with chili-vinegar dipping sauce

Dumplings in Chili Broth

Wonton style pork and ginger dumplings poached and bathed in a Sichuan chili-wine broth

Chili-Encrusted Fried Calamari

Gently scored squid lightly fried with Anaheim peppers, served with spicy plum sauce

Shrimp & Chestnut Custard Rolls

Crispy shrimp rolls served with a lettuce cup, Chinese fivespice, fleur de sel, and hot Chinese mustard

APPETIZERS (COLD)

Traditional Caviar Service

Osetra caviar, served with chopped eggs, chives and finely diced onions on toast points, with a clean vodka shooter or champagne

Five-Temple Chicken Salad

Grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing

“Drunken” Chicken

Traditional style “Yellow Skin” chicken poached and marinated with Shaoxing wine and Fen Shiu liquor

Eel Crisp & Celery Sticks

Thin crispy glazed eel threads tossed with shaved celery and shredded pickled ginger

DIM SUM

Triple Steamer

Three stacked baskets of dim sum favorites; har gaw, daizi- jiao, and shaolung bao with assorted dipping sauces

Steamed “Shaolung Bao”

Double basket of World Famous Shanghai steamed dumpling filled with juicy broth, served with ginger vinegar

“SHIAO TSAI” APPETIZERS (VEGETARIAN)

Babaolajian

Edible basket of eight traditional ingredients

Pressed spinach

Served hot with chopped bean cakes

“Sichuan Sisters”

Spicy ginger cucumbers with pickled cabbage hearts

“Mock Goose & Kalfu”

Large Tree and braised black mushrooms

SOUP (PER PERSON)

Neptune’s Hot & Sour Soup

Spicy seafood consommé with shrimp, scallops, savory vegetables, eggs and cilantro-red pepper sprinkle

Bamboo Steamed Chicken & Winter Melon

Perfectly cooked chicken breast segments, black mushroom and winter melon steamed in a bamboo tube

Three Precious

Steamed "upside-down" bowl of ham, chicken, and bamboo shoots, in pork stock

POULTRY

“Firecracker” Chicken

Sichuan dry-wok fired (or “Kung Pao”) method of cooking generous portions of dried chili peppers, chive buds, and fried garlic with seared chicken

Lemon Chicken DeLuxe

Grilled breast laced with a tangy lemon sauce

Cindy’s Clay Pot Chicken

Slow-flame cooked chicken in the pot with Shiitake mushrooms, Lopcheung sausage, ginger, garlic and onions, home style

Chicken “Lily” Black Bean Sauce

Tender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce

The Original General Tso's Chicken

Lightly breaded and wok-braised chicken with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce

Tea Smoked Squab

Chengdu technique of smoking over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce

Beggar’s Chicken

A whole chicken stuffed with seasonal spices and ingredients wrapped in clay flour and slow baked for several hours. The clay seals in all the juices and is broken tableside before the bird is carved | **please call ahead 24 hours for this dish**

“Jin Jiang” Peking Duck

Roast Peking duck served with crisped skin. Accompanied by cucumber, scallion flower and Plum-Hoisin sauce in paper-thin crepes or lotus buns-prepared tableside

BEEF

Crispy-Chewy Sichuan Beef

Multiple-seared beef strips wok tossed with julienne of carrots and celery in Sichuan peppercorn sauce

Black Pepper Steak “Kow”

Wok-seared tenderloin Filet Mignon of steak with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce

“Manchurian” Filet of Beef

Filet Steak grilled over a julienne of potatoes, peppers in a Japanese influenced Chinese “Tonkatsu” sauce

Tangerine Beef with Celery Hearts

Sliced tender beef seasoned with dry tangerine peels, star anise, and Sichuan peppercorns wok-tossed with celery hearts

PORK

Spicy Salt & Pepper Short Ribs

Double-wok tossed with red chili, scallions, and a classic pepper-salt seasoning

Braised Five Spice Shank

Whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, ginger and rock sugar served with sugar pea shoots

Twice-Cooked

Thinly sliced steamed pork belly, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce

Hunan Smoked “LaRou”

Hunan style cured smoked pork belly with Lop Cheong Sausage wok fired with leeks, and roasted garlic

“The Lion King”

Giant fluffy pork and tofu meat ball “lions-heads”, slow-cooked in a mung bean noodle “mane”. Served with a demi-glace and bok choy

Chairman Mao’s Red Cooked Pork Pot

Slow “Red Cooked” lean pork with roasted garlic presented in an earthen casserole and served with lotus buns

Glazed Pork Belly on Red Rice Wine Lees

Slow braised and finely rendered, simmered in fermented red-rice lees and served in a traditional fashion with sautéed spinach

LAMB

Five Spice Mongolian Lamb Chops

Five spices marinated, grilled lamb chops with roasted whole chestnuts

Xian Peppercorn Lamb Tenderloin

Wok-fired lamb with leeks and peppercorn sauce

Islamic Spiced Lamb In Clay Pot

Xia Jiang provincial version of braised lamb with exotic Indian Kari spices

SEAFOOD

Old Shanghai Lobster Trap

Whole New England lobster cooked to order-please ask for today’s preparations

Fish on a “Vine”

Filet of fish formed and served in a red wine verjus-soya reduction garnished with vine segments and grapes

“Zhao Liew” Fish Pillows

Tender sliced filet of cod cooked in rice sherry with “yinyang” black and silver tree-ear mushrooms

“Dragonwell” Shrimp

Delicately sautéed white shrimp with green Dragonwell tea leaves and essence, served with traditional black vinegar

Red Chili Prawns

Cooked in spicy sesame-chili sauce on a bed of wok-fired leeks

Kung Pao Prawns

Classic dry-wok fired prawns with Sichuan chili, roasted peanuts and scallion flower

Garlic Prawns “Chinoise”

Large wok-seared prawns with cracked pepper and minced garlic atop house-made noodles

“Three Coins in a Fountain”

Medallions of sea scallops with zucchini discs in a Sa-te sauce, a rich seafaring sauce created by legendary Ming Dynasty Chef Tia Chieu

Fresh Crab

Ginger-Scallion, Roasted Garlic, XO, Salt & Pepper, or Steamed

“Buddha Jumps Over the Wall” (MINIMUM 72 HRS NOTICE)

A “Chiu Chow” specialoccasion dish of braised sun-dried abalone, superior shark's fin, preserved scallops, oysters, and black skin chicken, slow-steamed in lotus leaves with superior double-boiled broth in an earthen wine jug

FRESH WHOLE FISH

Whole “Squirrel” Filet Fish

Squirrel-cut and boneless selection in piquant sweet & sour glaze with lychee fruit, yellow squash and black mushrooms, and finished with toasted pine nuts

Steamed Whole Fish

Our selection of the day on top of bamboo pith- wrapped scallions, steamed over ginger and topped with sizzling shaved black mushrooms

Sichuan Braised Chili Fish (available also as filet)

Fresh daily selection slow-cooked in a spicy chili bean paste-a spicy dish!

Wok Roasted Catfish

Braised with black mushrooms, young bamboo shoots, and roasted garlic in classic Chinese brown sauce, served tableside

VEGETABLES

Buddha’s Golden Picnic Basket

Eight delicious Asian vegetables individually cooked and collected in a golden-woven taro basket

“Jade & Ebony”

Braised "Ebony Black" mushrooms surrounded by tender jade green Shanghai baby bok choy hearts

Nanking “Yuxiang” Garlic Eggplant

Strips of Japanese Eggplant wok-braised in a tangy garlic sauce with classic "Yuxiang" fragrance

Sichuan Green Beans

Flash-cooked with garlic, shallots and pickled radish

Pea Shoot Delight

Gently wokked sugar-pea shoots in famous “Kaoliang” liquor

“MaPo” Tofu

"Pockmarked" Grandma's famous recipe of silken bean curd with minced pork and Sichuan peppercorns

“Family” Style Tofu Delight

Lightly wokked cooked firm bean curd in a casserole with eight vegetarian selections-a little spicy