For appetizers, any of the three dumplings are a great warm up for your taste buds. Although their monochromatic gray color blended into the white plate, the steamed pork dumplings simplistic arrival was overlooked by their fresh taste and doughy casing. The pork was marinated with sesame oil and a burst of lemongrass which added a sharp tang of flavor.
Next, the appetizers boast a selection of traditional classics, Chengdu popular taste dishes, and vegetarian, meat and noodle dishes. The most interesting arrival came with the sizzling chicken and black bean dish, which held true to its title by making its appearance in a crackling charcoal black plate. The chicken was sauteed in a heavy black bean sauce and surrounded by nicely cooked broccoli, bell peppers, mushrooms, and onion. This dish had potential, but it ended up being the most traditional American style Chinese entree.
A classic staple for any Chinese restaurant, the pork fried rice at Shu was delicate yet flavorful. The fried rice was beautifully cooked and sprinkled with candy sized pieces of pork belly, which tasted more like crispy bacon. To top it off, thinly sliced leeks layered the rice and pork adding a smoky flavor to the aromatic dish.