Shanghai 1930

133 Steuart Street, San Francisco CA 94105

$$ Chinese

This venue is no longer open.

Reservations

Shanghai 1930 Reservations

415-896-5600

Date

Time

Party Size

Business Info

Address: 133 Steuart Street, San Francisco CA 94105
Cross Street: Mission Street
Location: Alameda County
Cuisine: Asian | Chinese |
Cost: | Inexpensive
Category: Fine Dining
Star Rating:
Reservations: Unknown
Dress Code: Business Casual
Meals Served: Lunch | Dinner |
Parking: Street | Valet Parking |
Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
Corkage Fee: N/A
Website: http://www.shanghai1930.com/
Phone: 415-896-5600
Features: None,
Occasion: None,

Photos

Business Hours

Reservations Available

Monday: 11:30 AM - 2:30 PM; 5:30 PM - 10:00 PM; 5:00 PM - 7:00 PM
Tuesday: 11:30 AM - 2:30 PM; 5:30 PM - 10:00 PM; 5:00 PM - 7:00 PM
Wednesday: 11:30 AM - 2:30 PM; 5:30 PM - 10:00 PM; 5:00 PM - 7:00 PM
Thursday: 11:30 AM - 2:30 PM; 5:30 PM - 10:00 PM; 5:00 PM - 7:00 PM
Friday: 11:30 AM - 2:30 PM; 5:30 PM - 11:00 PM; 5:00 PM - 7:00 PM
Saturday: 5:30 PM - 11:00 PM
Sunday

Menus

Dinner

Appetizers (Hot)

Minced Duck in Lettuce Petals 13.00: minced roast duck with water chestnuts, celery, kalamata olives and black mushrooms served on chilled lettuce leaves with house-made plum sauce
Nanking Spring Rolls 9.00: delicate and crispy petite spring rolls stuffed with julienne of fish, sprouts, and chives served with sweet & sour sauce and hot mustard
"Yiubao" Prawns 15.00: crackling prawns (shelled or traditional), wok-tossed with ginger, scallions and shaoxing rice wine
Yangtze River Lite Fry 16.00: tender white fish lightly wrapped in river grass, batter fried to golden crispness, served with ginger aioli, black vinegar and sichuan pepper-salt
Sweeten-Glazed Short Ribs 15.00: tender pork riblets wok-glazed in a tangy chiangkiang sauce with sprinkle of sesame seeds and lemon zest
Pork & Shrimp Potstickers 9.00: mom's recipe! plump and juicy, served with chili-vinegar
Dumplings in Chili Broth 10.00: wonton style pork and ginger dumpling bathed in a sichuan chili-wine broth
Chili-Encrusted Fried Calamari 9.00: tender scored squid lightly fried with chilis and peppers, spicy plum sauce
Shrimp & Chestnut Custard Rolls 16.00: crispy shrimp rolls served with five-spice, "fleur de sel" and hot chinese mustard in a chilled lettuce cup
Seafood Custard with Osetra Caviar 20.00: custard of crab, seasoned conpoy scallops, and lobster essence steamed in an eggshell with a dollop of Osetra caviar

Appetizers (Cold)

Five Temple Chicken Salad 12.00: grilled chicken breast tossed with julienne of greens, rice noodles in a ginger sesame dressing
"Thousand Year Old" Egg with Roasted Peppers 8.00: traditional "aged" eggs with silken tofu, roasted peppers and sprinkle of pickles
Eel Crisp & Celery Sticks 10.00: thin crispy glazed eel threads tossed with shaved celery with shredded pickled ginger shards

"Xiao Tsai" Appetizers (Vegetarian)

"Babaolajian" 13.00: of eight traditional ingredients
Pressed Spinach with Chopped Bean Cakes 7.00
"Sichuan Sisters" 8.00: spicy ginger cucumbers with pickled cabbage hearts
"Mock Goose & Kalfu" 8.00: tree mushroom, braised black mushrooms

Dim Sum Selection

Triple Steamer 15.00: three stacked baskets of dim sum favorites; har gaw, daizi guo, and shaolung bao with three dipping sauces
Steamed "Shaolung Bao" 13.00: double basket of world famous shanghai steamed pork dumplings filled with juicy broth, served with ginger vinegar
Buddha's Vege-Baskets 13.00: three stacked baskets of veggie favorites; mushroom purse, jade pockets and Buddha buns with three dipping sauces

Soup (Per Person)

Neptune's Hot & Sour Soup 7.00: spicy seafood consomme with shrimp, scallops, savory vegetables, eggs and cilantro red pepper sprinkle
Bamboo Steamed Chicken & Winter Melon 7.00: chicken breast tenders, black mushroom, winter melon steamed in a bamboo tube
Three Precious 8.00: steamed "upside down" bowl of ham, chicken, snow peas, and fresh bamboo shoots, in pork stock

Poultry

"Firecracker" Chicken 16.00: sichuan dry-wok fired or "Kung Pao" method with dried chili peppers, chive buds, and fried garlic. lots of chilis in a hot dry-wok so the natural oils from the chilis flavor the seared chicken
Lemon Chicken 16.00: 1/2 chicken, lightly breaded and fried, with zesty tangy lemon sauce
Sizzling "Spring" Chicken 16.00: crispy 1/2 chicken, laced with a sizzling ginger/garlic roux
Cindy's Claypot Chicken 16.00: tender chicken slow cooked in earthen claypot with shitake mushrooms, lopcheung sausage, ginger, garlic and onions, home style
Chicken "Lily" Black Bean 16.00: tender, sliced breast of chicken cooked with fresh sweet lily bulbs in a fermented black bean sauce
The Original General Tso's Chicken 16.00: lightly breaded chicken wok-braised with celery, peppers, onions, loads of garlic in a tangy spicy-sour sauce
Tea Smoked Squab 16.00: chengdu method of smoke over camphor and tea leaves, served with lotus buns, pepper-salt and sour plum sauce
Beggar's Chicken (24hrs notice) 38.00: whole chicken stuffed with seasonal herbs, spices wrapped in clay flour and slow baked for 4hrs. the clay seals in all the juices and the clay mold is broken down tableside and carved
"Jin Jiang" Peking Duck 38.00: famous recipe roast peking duck served crispy skinned with cucumber, scallion flower and plum-bean sauce in paper thin crepes, or lotus buns. served tableside

Beef

Crispy-Chewy Sichuan Beef 18.00: multiple-seared beef strips wok tossed with julienne of carrots and celery in sichuan peppercorn sauce
Black Pepper Steak "Kow" 24.00: wok-seared tenderloin of filet mignon with fresh brown button, oyster mushrooms and snow peas in a coarse black pepper sauce
"Manchurian" Filet of Beef 24.00: filet tenderloin steak grilled over a julienne of potatoes, peppers in a manchu-chinese "Tonkatsu" sauce
Tangerine Beef with Celery Hearts 17.00: sliced tender beef seasoned with dry tangerine peels, star anise, and sichuan peppercorns wok-tossed with tender celery
Tangerine Beef with Celery Hearts 17.00: sliced tender beef seasoned with dry tangerine peels, star anise, and sichuan peppercorns wok-tossed with tender celery

Pork

Spicy Salt & Pepper Short Ribs 16.00: pork ribs double wok-tossed with chilis, scallions, and classic pepper-salt preparation
Braised Five Spice Pork Shank with Pea Shoots 25.00: whole pork shank braised in rich soya, star anise, cloves, cassia, fennel, cloves and rock sugar served with sugar pea shoots
Twice-Cooked Pork 16.00: thinly sliced sichuan pork, wok tossed with bell peppers, pressed bean cakes and leeks in a spicy bean sauce, served with steamed pancakes
"The Lion King" 17.00: giant fluffy pork and tofu meat balls "lions-heads" and slow-cooked with cellophane noodle "mane" with bok choy in a slow simmered rich brown sauce
Chairman Mao's Red Cooked Pork Casserole Pot 17.00: slow "red cooked" pork with rice wine, rich soya, roasted garlic in earthen casserole served with lotus buns
"Fragrant Harbor" Shredded Hunan Pork 16.00: thinly cut pork wok tossed with celery, tree mushrooms, bamboo shoots, water chestnuts, in a spicy garlic with a "seafaring" flavor

Lamb

Five Spice Mongolian Lamb Chops 26.00: five spices marinated, grilled lamb chops with roasted whole chestnuts
Shanxi Peppercorn Lamb Tenderloin 19.00: cuts of tender lamb loin fired wok with leeks in a green peppercorn sauce
Islamic Spiced Lamb in Claypot 19.00: far-western china's version of braised lamb with eggplant, exotic middle-eastern spices

Seafood

"Zhao Liew" Sliced Fish Pillows 19.00: tender sliced filets of cod cooked in rice sherry with "yinyang" black and silver "wood ear" mushrooms
"Dragonwell" Shrimp 19.00: delicately sauteed white shrimp with green dragonwell tea leaves and essence, served with traditional black vinegar dip
Red Chili Prawns 19.00: prawns cooked in spicy "secret" chili sauce over wok-fired leeks
Kung Pao Prawns 19.00: classic dry-wok fired prawns with sichuan chilis, roasted peanuts and scallion flower
Fish on a "Vine" 19.00: fliet of whole white fish scored like a grape bunch served in our red wine, verjus and soya vinegar reduction garnished with vine and red seedless grapes
Wok-Seared Garlic Prawns "Marco Polo" & Noodles 24.00: wok-seared prawns with cracked pepper and house made garlic noodles
"Three Coins in a Fountain" Scallops 19.00: medallions of sea scallops with zucchini discs in a sa-te sauce, a rich seafaring sauce created by famed Ming Dynasty Chef, Tia Chieu served in a "noodle fountain"
Fresh Crab 0.00: seasonal preparations
Old Shanghai Lobster Trap 0.00: whole new england lobster cooked to your way
"Buddha Jumps Over the Wall" (minimum 72hrs notice) 88.00: (price is per person-2 person minimum) special occasion dish of braised sun-dried abalone, superior whole 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 Selection

Whole "Squirrel" Filet Fish 0.00: squirrel shaped boneless whole fish in piquant sweet and sour glaze, lichee fruit, green apples, black mushrooms, yellow squash and toasted pine nuts
Steamed Whole Fish 0.00: whole fish of the day steamed over ginger, bamboo pith wrapped scallions, and topped with sizzling oil over shaved black mushrooms
Sichuan Braised Chili Fish (available in filet style) 0.00: fresh catch of the day slow cooked in a fermented sweet rice, spicy chili bean paste, HOT!
Wok Roasted Catfish 0.00: wok roasted whole catfish braised with black mushrooms, young shoots, and roasted garlic in classic chinese "brown" sauce, served whole or fillet tableside

Vegetables

Buddha's Golden Picnic Basket 14.00: eight delicious asian vegetables cooked three different ways collected in a golden woven-taro basket
"Jade & Ebony" 13.00: braised "ebony black" mushrooms surrounded by tender shanghai "jade green" baby cabbage hearts
Nanking Garlic Eggplant 12.00: strips of japanese eggplant wok braised in a tangy garlic sauce with a savory sweet fragrance
Sichuan Green Beans 11.00: famous blistered green beans with garlic and shallots
Pea Shoot Delight 13.00: gently woked pea shoots in famous "kaoliang" liquor
"Mapo" Tofu 11.00: "pockmarked" grandma's famous recipe of silken bean curd with minced pork and sichuan peppercorns (meatless available)
"Family" Style Tofu Delight 13.00: lightly woked firm bean curd in a casserole with eight family vegetarian delights, a little spicy

Rice & Noodles

Vegetable Rice with Cured Chinese Sausage 11.00
Yang Chow Fried Rice 14.00
Signature "Eggwhite" Fried Rice 12.00
Chef's Choice Chow Mein 15.00
Garlic Tossed Noodles 10.00
Beijing "Thousand Layer" Bread (steamed or fried) 10.00: two rolls
Steam Rice 2.25

Customer Reviews & Ratings

4.5 out of 5 stars based on 1 votes

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