After the meetings on Monday in the financial district, I decided to head over to Chinatown which is right next door. Guided by urbanspoon on my phone, which usually saves me from bad culinary experiences, I found my way to Bund Shanghai Restaurant (92%), and ordered the Braised Silver Carp:
It was wrapped in green onions, and covered with an unusual smoky sauce that was completely foreign to me. But of course, braised whole fish is always awesome. I used to often make braised whole trout with tomatoes and lemon; I have a saved recipe for braised salmon that I will probably make soon.