DC | DMV Food Diary 🍽️—ShangHai Lounge

Tucked away at the end of Georgetown's European-style cobblestone streets lies a Sichuan haven named "ShangHai Lounge." Pushing open the heavy wooden door, you're greeted by the familiar aroma of Pixian bean paste, while Sichuan opera masks and a map of Sichuan on the wall create a charming contrast with the restaurant's name. 🌶️ Deconstructing the Flavor Storm 🌟 Mao Xue Wang (Spicy Blood Curd & Tripe Stew) The chef insists on using fresh duck blood delivered daily, paired with beef tripe flown in from Canada. The broth is simmered with thirty spices, and the final splash of peppercorn oil uses Dayan Hongpao from Hanyuan, offering distinct layers of numbing aroma. Best paired with the house-brewed monk fruit tea – both refreshing and soothing. 🌟 Boiling Fish (Fei Teng Yu) Atlantic black cod is used instead of traditional grass carp, resulting in a more tender texture. The moment it arrives sizzling at the table, the fragrance of dried chilies and green peppercorns instantly captivates. Insider tip: toss the house-shaved noodles in the broth for the ultimate carb indulgence. 🌟 Spicy Stir-Fry Pot (Ma La Xiang Guo) The DIY ingredient section boasts over twenty toppings – try the rare fried lotus root sandwiches and handmade fish balls. The chef adds secret fermented rice during stir-frying, giving the spice a unique sweet aftertaste. It tastes even better the next day – perfect for late-night binge-watching with beer. ⚠️ What to Avoid Beyond the cheese shrimp rolls, also watch out for: General Tso's Chicken – overly sweet, a classic American-Chinese dish Fortune cookies are bulk wholesale items – save the $3 Tuesday's special "Shanghai Soup Dumplings" are actually frozen products 🎯 Pro Dining Guide ▪️ Best time: After 8 PM on weekdays, when the chef has time to prepare off-menu items ▪️ Group bookings: Parties of 6+ can request customizable spice levels (1-10) ▪️ Parking hack: Use the code "Sichuan" for half-price valet at the hotel next door ▪️ Seasonal: Lamb hot pot available only around winter solstice – book two weeks ahead This Sichuan restaurant with a misleading name offers authentic flavors despite its identity crisis. Tasting that familiar numbing spice in a foreign land, you suddenly understand the owner's stubbornness about keeping the name – great flavors speak for themselves. #DMVSichuanLab #GeorgetownSecretMenu #InternationalCravings #USChineseFoodInsider