"Twisted Small Intestines Simmered in Sauce, Crispy Roast Duck Sizzling" – Classic Shanghai Cuisine Gets a Trendy Makeover

▲Shanghai Cuisine with Roast Duck? Classic Dishes Get a Trendy Twist. (Photo / Reporter Chen Mingren)

Reported by Chen Ziying / Taipei

Veterans of Jiangsu-Zhejiang cuisine must vividly recall the glory days of "Revival Garden" in Taipei. As for the classic authenticity of "Chunshen Mansion," it’s rooted in its connection to Revival Garden:the executive chef at Chunshen Mansion is none other than the legendary industry figure "Little Chef Li" – Li Qingxing, who was also the only apprentice to formally kneel and pledge to Master Tang Yongchang, known as "Master A-Tang" from Revival Garden,and now, back to crafting Shanghai dishes, his 40 years of refined skills retain the authenticity of the cuisine while infusing it with new elements, offering a refreshing twist. Shanghai river delicacies, rarely seen in Taiwan, can also be enjoyed here at Chunshen Mansion.

"Our specialty lies in the side dishes." At first hearing, it might be surprising – when serving what’s commonly known as "Shanghai fine dining," the highlight is in the side dishes? After an explanation from Chef Li, it becomes clear: at Chunshen Mansion, the side dishes are made to order and served fresh, which reveals the restaurant’s dedication to culinary excellence, where even the sides are treated with the utmost care. Chef Li also mentioned that every Shanghai dish is simmered, braised, stewed, sautéed, or steamed to perfection. The dishes usually arrive at the table in deep hues, often sweet or salty, but many Taiwanese diners don’t favor such intense flavors, so he puts much thought into balancing tradition with modern taste preferences.

Let’s start with the meticulous preparation of the side dishes. "Ningbo-Style Smoked Fish" uses fresh (not frozen) mackerel fillets, which are first deep-fried, then carefully deboned. When ordered, they’re flash-fried a second time until extra crispy. The result is an exterior that’s crisp, the interior tender, never overcooked, fully preserving the fish's texture. The hot side dish also whets the appetite and satisfies. "Mustard Celery" is made with raw celery hand-torn, paired with a pre-mixed mustard and peanut sauce. The specially prepared sauce has a distinct peanut aroma, and the crisp celery even brings out a subtle sweetness in the mouth. "Scallion Oil Jellyfish Head" is first blanched in hot water and thinly sliced. Scallions and oil enhance the texture, offering both a crisp bite and a silky smoothness. Eaten plain to enjoy the freshness and crunch, or with added shrimp paste for a bold, salty kick – it’s equally delicious.


▲Chunshen Mansion’s side dishes are made to order and served fresh – not even the sides are overlooked. (Photo / Reporter Chen Mingren)

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Next up is theHanging Oven Cherry Duck, where Chef Lin Wenquan demonstrates his knife skills live, swiftly slicing through the crispy duck skin with a satisfying "crackle" that instantly makes everyone’s mouths water. Chef Li explains that traditional Shanghai cuisine actually pairs well with roast duck, but because preparing roast duck is labor-intensive and requires a dedicated specialist, it had been dropped from many menus for some time and gradually forgotten — people no longer associated Shanghai cuisine with roast duck. But Chef Li hopes to revive this classic pairing in a new way. Each cherry duck at Chunshen Mansion weighs about 3 kilograms, and maltose is used to enhance the color and crispiness of the skin – the level of crisp is beyond what the word "crispy" alone can describe. One duck can be enjoyed in multiple ways, making it a favorite and a must-order dish for foodies.


 
▲The tradition of eating Shanghai cuisine with roast duck had been forgotten for a while, but now one duck can be savored in two or even three delicious ways. (Photo / Reporter Chen Mingren)