If you've ever been in New York and wanted good Sichuanese food, you've probably found yourself at Wu Liang Ye: with so few authentic options, your choices are pretty much limited to them and Grand Sichuan. Though this isn't Shanghai news, it's still pretty interesting: we never knew that the Chinese government owned the restaurants! In the wake of a labor dispute with their workers, it seems that the Village Voice did some uncovering, and gives you the issues behind why the laborers are having such a hard time seeking justice: more ›

The long lines in front of the entrance of San Gu Bullfrog Restaurant (三顾牛蛙店) are a tribute to the popularity of its namesake and signature dish: bullfrog dry pot (干锅牛蛙). Walk inside and you'll see an army of the sizable ceramic bowls adorning nearly every table top, and for good reason. We've never had a frog leg dish where the meat was so flaky and delicate that it seemed to naturally slink off the bone when it landed on our plate. The taste of bullfrog meat is often likened to the workmanlike chicken, but at San Gu it also shares the flaky consistency of broiled sea bass, tender and moist to a wonderful degree. Surrounded by a hefty mix of semi-drenched potato chips, lotus root, peppercorns and garlic, you can dig your chopsticks in blindly and be sure to pull out something worth chewing on. more ›