In addition to Bund and Z&Y which now sports lines like Golden Gate Bakery in SF Chinatown at times, there are the following non Cantonese Chinese in the area
House of Xian Dumpling (near House of Nanking)
Hunan Homes
Little Szechuan
Spicy King
Chong Qing Xiao Mian
Wow! I haven’t been to Bund Shanghai is a year or two. Glad to see them that popular.
Don’t forget:
Hanlin
Hunan House
Boiling Shrimp
Kobe Bento (which isn’t Japanese)
Oolong Noodle (quasi Chinese, certainly not Cantonese)
What about Fortune Gourmet Kitchen?
You are correct. My article says the last restaurant opening was four years ago, and that was Fortune Gourmet Kitchen.
Don’t think so. I’d say it’s more widespread Cantonese with a ton of variations. Sometime in the last 2 years there was a small fad in Hong Kong where one restaurant offered a super pricey rendition of steamed pork patty with razor clams (Scotland or Ireland)…a waste basically of fresh imported seafood.
The “country bumpkin” style renditions (whether home or cooked by Toishanese chefs) are likely to be more rustic in flavor and arguably a bit less refined in the preparations (the minced pork not chopped as fine [double cleaver technique] and/or hand mixed/tossed in the bowl to create that needed texture).
Some patty porn:
A rare rendition containing chopped squid:
A rendition with dried scallops, water chesnuts, and mushroom (classic)
A super refined minced beef with a lot of material, but more importantly, with aged dried orange peel
I’m not sure any one region in China can lay claim to 蒸肉餅 as being theirs. It’s just so ubiquitous a dish.
I mean, seriously, it’s essentially a flat meatball, or what American call “meatloaf”
Great pix, brought me back to my childhood, when no Chinese restaurant would serve this rural dish largely because of its foreign smell. Now, while not common, it and its accompaniment, salted fish, can be found in many Canto restaurants, particularly in fried rice.
embassy kitchen offers 2 variants in their lunch special menu. they’re both pretty good. as a matter of fact we ordered BOTH for the same meal because we liked them so much.
and 20 years ago, wing hing deli at the corner of third & valley in alhambra would make one with chinese sausage if you asked but it wasn’t on the menu. i went there about once a week back then and would polish off massive amounts of rice with one of those.
It’s a well known Cantonese dish.
It’s also a well known Taiwanese dish, i.e., 瓜仔肉.
That is actually a taiwanese variation of cantonese 蒸肉餅… so you’re right that 瓜仔肉 is taiwanese…
“瓜仔肉屬於 粵菜（俗稱：蒸肉餅）”
Is that your very own little rice cooker???
Nah, left rice cooker at home this trip. We’re in Hong Kong now.
That is a traditional claypot rice. Some humble restos in SF have it. Much better here tho.
The clay pots are of better quality in HK leading to tastier food, or the food is just tastier in HK? 
Many flavors and ingredient combos are available. Lop Cheong (sausage), mushrooms, chicken, beef, etc…
Charred bottom is good!!!
I suppose I should just ‘click’ on like but, dang, this look ridiculously great!
That does look ridiculously tasty!!
Better be ridiculousness good. Cost about USD$6-8 each!!! 
