A Culinary Adventure at Shanghai Sandi Cup Restaurant

Last Saturday at seven, I pushed open the narrow wooden door of Sanbai Cup for the first time, treading on the creaky shadows of the sycamores along Yongjia Road. There was no sign at the entrance, just a handwritten blackboard saying, "Today’s homemade rice wine is in stock." I came for the internet-famous name, and after devouring twelve dishes, I felt like a bottomless jug of water. Here’s my red-black list, written in the order I picked up my chopsticks. Anyone heading to Shanghai Sanbai Cup can just copy my homework.

My On-Site Review

Red Crab: Cheap and Tasty Raw Crab Experience

The first bite hit hard. The crab chunk was barely bigger than my fingernail, dipped in some soy sauce and rice vinegar, slid down icy smooth, leaving me shivering from the freshness. For 98 yuan, you get raw crab, which is half the price compared to soy sauce crab, but the crab roe is tiny, and my Chongqing dining companions tapped out. I, on the other hand, managed to grab three pieces; the price-performance ratio is pretty solid for raw marinated in Shanghai.

Spicy Sweet Shrimp: A Burst of Flavor from the Shrimp Head

The shrimp heads were stuffed with bright orange roe, and when you bite into them, it pops with a tangy juice, like giving your taste buds a little bubble bath. Just a heads up: if you don’t eat roe, be careful ordering, they all come with roe, and you can’t pick it out.

Sake Liver: Creamy Delight Like Ice Cream

The liver soaked in sake looks plump and cute, and the texture genuinely mimics ice cream. The first two bites were a wow moment, but by the third bite, it started to coat my throat. I paired it with the restaurant's hot oolong tea, just to help ease the richness. Sharing this dish between two people is recommended; eating it solo might feel like you’re growing a fatty liver on the spot.

Smelly Tofu Stir-Fried Edamame: A Challenge for the Brave

As soon as the dish hit the table, the foreign guests at the next table were already covering their noses. It really is stinky, reminding me of the stronger versions of stinky tofu stalls in Shanghai's alleyways. It’s salty and fresh in taste, but the texture reminds you of vomit mixed with edamame. I bravely swallowed two spoonfuls, respect to myself for being such a trooper.

Oil-Simmered Belt Fish: Plain and Unremarkable

The belt fish pieces were fried and then soaked in oil, filled with more bones than a fish bone convention, and it tasted only like oil. I took a bite and gave up, watching my friend pick out bones was more entertaining than eating crab.

Clams: A Giant Freshness Delight

The clams were bigger than my thumb, stir-fried with garlic and fermented black beans. When you cracked open the shell, the meat pops out, making a “crunch” sound. I single-handedly polished off half a plate, almost considered calling the boss for more.

Pork Belly and Eel Skewers: Highly Recommended

Fatty pork belly rolled around eel, the skin crispy and the meat tender, the eel skin giving it a slightly gelatinous texture, delivering a combined burst of oiliness and ocean taste when bitten into. If you don’t eat fish skin, remember to ask for it to be removed, I crown it the MVP of the meal, even if it means I’ll have to run two kilometers afterward.

White Pomfret: Perfectly Cooked Tender Fish

The pomfret was steamed just right; when I nudged it with my chopsticks, the meat easily detached from the bone. The texture was silky, like having seafood juice mixed into tofu pudding. It was paired with snow vegetables, edamame, and a hint of lard, rich yet not greasy. The only downside is the tiny bones; if you eat too fast, you might choke.

Duck Tongue: A Must-Order Bar Snack

The duck tongues were marinated well, and that little crispy bone in the middle snapped when you bit into it, paired with rice wine, it was perfection. I counted as I nibbled—there were twenty on the plate, and I devoured fifteen, with the last five spirited away by my friends.

Shrimp Oil Rice: Carb Experience on a Bed of Oil

When it was served, it sizzled; the crispy rice danced in the shrimp oil. The first spoonful was divine, but by the second, the oil began to float, and the third spoon was like eating rice mixed with oil. I stirred it around, a layer of orange-red oil film formed on the surface, ladies who are avoiding carbs should be warned off immediately.

Homemade Rice Wine: Sweet Alcohol Enjoyment for Non-Sugar Drinkers

The rice wine came in an enamel jar, sweet enough to make me question my life choices, one cup sent my blood sugar levels soaring. I eventually mixed half a cup of ice water just to finish it. If you're serious about drinking, try the “Manly Beer,” a giant 1L mug that feels like lifting weights in your hand; after finishing it, you won't need to hit the gym.

Practical Tips, Just Copy to Avoid Pitfalls

My Timeline (You Can Copy Directly)

• 17:20 Arrived at Yongjia Road, the entrance was empty, took number A08 right away
• 17:40 Went to Anfu Road %Arabica to buy an iced latte, strolled into a local shop on the way
• 18:50 Returned to Sanbai Cup, just in time for my number to be called
• 19:00-20:30 The twelve dishes arrived one after another; cleaned out the red list, half of the black list remained
• 20:45 Checked out, walked back to Hengshan Road metro station, stopped at a convenience store for some unsweetened oolong tea to cleanse my palate

Hidden Easter Eggs

1. The restaurant only accepts cash or Alipay; WeChat sometimes acts up, so be sure to have cash handy.
2. The boss looks like Li Zongsheng, wearing a floral shirt, and after drinking the rice wine, he’ll offer you a small cup of “boss’s special,” it’s free, but potent, so don’t overdo it.
3. Under the sycamore tree at the entrance, there’s an orange cat named “Sanbai,” if you try to feed it eel skin, it’ll give you a dirty look, it only accepts shrimp meat.

One-Sentence Summary

Shanghai Sanbai Cup is a classic example of “great taste with the chance of bombs,” just follow my red-black list for ordering, spend the same amount, and max out the joy factor, leaving some room in your stomach for ice cream on Anfu Road next door.