$1000 Seafood Challenge in Shanghai, China!! I got Gout!!

Shanghai Seafood Challenge: A Detailed Breakdown

Key Concepts:

• Squirrel-shaped Mandarin Fish (松鼠鳜鱼 - Sōngshǔ guìyú): A visually striking Chinese dish where a fish is prepared to resemble a squirrel, featuring intricate scoring and a sweet and sour sauce.
• Hairy Crab (大闸蟹 - Dàzháxiè): A local specialty in Shanghai, known for its hairy shell and rich, flavorful meat, often served in multiple preparations.
• Mantis Prawn (皮皮虾 - Pípíxiā): A type of shrimp known for its powerful claws and often challenging to eat due to its shell structure.
• Yellow Croaker (黄鱼 - Huángyú): A popular Chinese fish known for its delicate flavor and tender texture.
• Tai Zhou Cuisine (台州菜 - Táizhōu cài): A regional Chinese cuisine emphasizing fresh seafood and refined presentation, exemplified by Shin Rong Ji restaurant.
• Michelin Star: A prestigious rating awarded to restaurants of exceptional quality.

1. The Challenge & Initial Seafood – Cheap Eats ($15.30)

The video documents an attempt to spend over $1,000 on seafood in Shanghai, China, adhering to two rules: only seafood can be consumed, and each location must exceed the previous in cost. The first stop focuses on affordable seafood, with “cheap” in Shanghai meaning over $20. The featured dishes are brazed eel ($15.30) and the signature squirrel-shaped mandarin fish.

Chef Chen demonstrates the complex preparation of the squirrel-shaped mandarin fish. This involves filleting the fish while keeping the tail connected, scoring the fillets in a lattice pattern, and deep-frying it to achieve a puffed-up, squirrel-like appearance. The fish is then coated in a sweet and savory ketchup-based sauce and garnished with peas. The presenter describes the finished dish as resembling a hedgehog more than a squirrel, noting the intricate “inside-out” presentation. He praises the crispy exterior and the sweet, waffle-like sauce.

2. Mid-Range Seafood – Crab King Garden ($125)

The second location, Crab King Garden, specializes in local hairy crabs. The restaurant showcases a labor-intensive process of breaking down 40 crabs to create a platter featuring various crab parts – body meat, leg meat, claw meat, roe, and crab fat. The presenter emphasizes the artistry and effort involved, comparing it to how kings might have dined in the past.

The $125 platter is sampled, with each component tasted individually. The body meat is described as rich and buttery, the leg meat as having more texture, and the claw meat as coarser. The roe and crab fat are noted for their unique, creamy, and slightly gritty textures. The presenter ultimately combines all the components with rice and vinegar, declaring the dish a “real winner.”

3. Stepping Up the Price – Live Seafood & Lobster ($350)

The third location features a live seafood tank with species flown in from around the world, including sharks and crabs from Norway, Russia, and Australia. The presenter highlights the “United Nations” theme of the restaurant’s seafood selection. Two dishes are chosen: spotted shrimp from Canada ($50 each) and Australian red lobster ($200).

The spotted shrimp is served raw, peeled, deveined, and with wasabi. Despite being a typically disliked shrimp for the presenter, the preparation is praised for its firm texture and the enhancement provided by soy sauce. The lobster is prepared through a multi-step process involving blanching, cutting, seasoning, and deep-frying. The final dish is a stir-fry featuring lobster tail and legs in a flavorful sauce. The presenter describes the lobster as tender, flavorful, and well-executed, despite the presence of bones.

4. Michelin-Starred Opulence – Shin Rong Ji ($222 + $236)

The final location, Shin Rong Ji, is a Michelin-starred restaurant specializing in Tai Zhou cuisine. The presenter is presented with a yellow croaker and a mantis prawn before they are cooked. The mantis prawn, costing $222, is prepared as “soft center drunken fortune prawn,” with the meat stuffed with crab paste. The presenter, despite typically disliking mantis prawns, is impressed by the preparation, noting the firm texture and flavorful crab paste.

The yellow croaker, costing $236, is served as a fish steak with a sticky rice cake and a rich sauce. The presenter praises the fish’s delicate flavor and tender texture, but notes the presence of bones.

5. Total Expenditure & Final Thoughts

The total expenditure for the day amounted to $971, falling short of the $1,000 goal. The presenter identifies the ketchup squirrelfish and the mantis prawn as the highlights of the day. He concludes that while the expensive dishes were well-prepared and presented, the simpler, more flavorful options were ultimately more satisfying.

Notable Quotes:

• “What you see here is how I imagine kings from the past used to eat.” – Describing the elaborate crab platter.
• “This is the kind of ketchup that you can put over waffles or on a pancake. It is that sweet.” – On the sauce accompanying the squirrel-shaped mandarin fish.
• “This chef, not only can he talk the talk, he can walk the walk.” – Praising the chef at Shin Rong Ji.

Data & Statistics:

• Brazed Eel: $15.30
• Squirrel-shaped Mandarin Fish: (Price not explicitly stated, implied to be around $30-40)
• Hairy Crab Platter (40 crabs): $125
• Spotted Shrimp (per shrimp): $50
• Australian Red Lobster: $200
• Mantis Prawn: $222
• Yellow Croaker: $236
• Total Expenditure: $971

Synthesis/Conclusion:

The video provides a fascinating exploration of Shanghai’s diverse seafood scene, ranging from affordable local dishes to high-end Michelin-starred cuisine. It highlights the artistry and labor involved in preparing many of these dishes, as well as the significant cost associated with importing premium ingredients. While the $1,000 goal wasn’t quite reached, the presenter’s journey offers valuable insights into the culinary landscape of Shanghai and the unique flavors and experiences it has to offer. The video demonstrates that price doesn’t always equate to enjoyment, and that sometimes the simplest, most flavorful dishes are the most memorable.