Last night, we ordered Pa's favorite 肚襠 and 蹄膀。The food was traditional Shanghai 本邦菜 with heavy sauces 濃油赤醬 which my stomach couldn't hold for more than an hour or two. It was very tasty though, and I didn't detect any MSG and it really didn't need any. 肚襠 is belly of a large fish, normally it calls for a common fish in China 青魚. According to the cook, after much mis-communication because he couldn't pronounce 鯇, 青魚 is just 鯇魚, or buffalo carp. Allegedly, and obviously not in ours, home cooking Shanghai style could be light and delicate, Shanghai-nese don't use chili and heavy spices such as garlic and star anise, even ginger is used sparingly.
I brought my camera to take pictures of the food but was too busy eating, I could barely keep pace with the octogenarians in the feeding frenzy. This is the only picture I took after the carnage:
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