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http://www.shanghaifoodist.com
A food blog about discovering the emerging Shanghai food scene
Inspired by a recent post from the Dining Secretary, I, too, decided to embark on the challenge of eating for 30元 in 48 hours. The only rules that I will give myself are that I cannot buy prepackaged food (i.e. instant noodles or candy), and I ha (read full article)
I love Shanghai’s various wet markets. My neighborhood, by Suzhou Creek, has an excellent and always lively one on Dongxin Lu. There, I have a great selection of fresh – and more importantly, cheap – produce, meats (both cooked and uncooked (read full article)
I was originally planning on writing a Top Three piece on the best instant noodle soups found in Shanghai convenient stores. We’ve all been there – it’s the end of the month and we haven’t gotten paid yet, and we only have a few coins on ha (read full article)
Hot pot, a traditional Chinese dish, gets a bit of a makeover at Dolar Shop. Featuring personal sized pots, there is no need to worry about double dipping here. As a favorite of Ling’s, she finally persuaded me to check the place out (hot pot (read full article)
Ever wonder where to grab a cheap and delicious bowl of noodle soup? I found this great article on CNNGo about the favorite noodle shops of Shanghai’s own taxi drivers. “Your Shanghai taxi driver may not seem like a noodle know-it-all, (read full article)
Not really sure how the name fits this Hong Kong eatery on Hongmei Lu, but Sweeties completely misses the mark. A few friends and I found ourselves on Hongmei Lu for lunch today, and saw the packed restaurant and headed in. Excited that this pla (read full article)
One of Taiwan’s most popular dishes, beef noodle soup, or niúròu miàn, is a meal all in itself. The soup originated in Northern China, and eventually found its way to the island of Taiwan by 1949. As the name suggests, the soup is served wit (read full article)
Huǒguō, or hot pot, is considered to be one of the most traditional meals in China, with the Tang Dynasty (618-906 CE) bringing the dish from the north to the central and southern regions of the country. There is no better way to spend a miserab (read full article)
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