Nicole Mones
Salt and Pepper Eel / Fresh Clams in Marinade
Read about the dishes:

I made salt-and-pepper eel, thin little crisp-fried slices of fillet with a pungent wild pepper dip.
                -from The Last Chinese Chef

The last appetizer was fresh clams, marinated in a dense bath of soy, vinegar, and aromatics. “That’s nong,” he said, bringing the sauce close to her to smell. “The dark, concentrated flavor.”
                -from The Last Chinese Chef

Taste the Dishes:

These dishes are two of many great reasons to visit Jishi Restaurant in Shanghai (English name: Jesse). Jishi, specializing in home-style Shangainese cuisine, came recommended by local chefs who like to eat there when they’re not working – and they should know. Salt-and-pepper eel is a dish not often encountered, since eels are small and difficult to work with, and this preparation requires extremely delicate, boneless slices. The razor clams, served raw in an extremely complex, delicious, multi-layered marinade, do not seem to pose similar challenges, yet I haven’t encountered this dish before. For other specialties at Jishi, see the Shanghai section of Where Shall I Eat? If you do not have a reservation, try not to arrive at peak times; this place is crowded. Reservation recommended.  Jishi, 41 Tianping Lu, by Huaihai Zhonglu; near the Hengshan Lu Metro stop. 11 A.M. to Midnight. Tel. 6282-9260. English menu.