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http://www.shanghaifoodist.com
A food blog about discovering the emerging Shanghai food scene
★★★☆☆ (for the Cantonese Dishes) ★★☆☆☆ (for everything else) Dinxi Lu – just southwest of Zhongshan Park – offers some great eats (so many in fact, CNNGo.com published a tour of the area. Check it out here). Of the street (read full article)
I was searching for something regarding Xiao Yang’s — the place for shēngjiān in this city — and came across this great video about the shēngjiān experience there. Of course it is better than anything I can do with a camera, b (read full article)
★★★☆☆ On my way out yesterday morning, I was desperately seeking my favorite jiānbǐng vendor for a delicious, cheap, and savory breakfast. To my complete disappointment, Mei Ling – jiānbǐng extraordinaire – was already sold out of (read full article)
For one of my first “Make It Yourself” posts, I began my education in dumpling making by learning how to successfully heat frozen ones up. Today, I completed that education, by successfully making jiǎozi from scratch (save for the actual wrapp (read full article)
★☆☆☆☆ Much has been written about and said regarding the famous Shanghai xiǎolóngbāo found at the historic and “tranquil” Yu Gardens. I finally decided to venture over there to see what all the hype was about. I waited in line for (read full article)
On the corner of Taicang Lu and Songshan Lu, just east of Xintiandi, there is a corner stall selling shēngjiān and guōtiē. Feeling pretty hungry on a recent walk in that neighborhood, I followed my nose to the smell of these pork filled dumpli (read full article)
During the Chinese New Year celebration, it is customary (especially in the North) to make and eat dumplings with friends and family. While hún tún – wontons – are not the traditional dumpling made for the festivities, I decided to have a fri (read full article)
I wish I could remember the last Yang’s shēngjiān I had. I’m trying to remember, but I can’t. If I had known it was going to be the last one I’d have from the stall on Wujiang Lu, I would have savored it. I would have wanted to remem (read full article)
I have recently discovered that Xikang Lu – from Suzhou Creek all the way down to Nanjing Xi Lu – offers a plethora of food options. Whether you want fried chicken, Italian, street noodles, or dumplings, this street, and side streets off it, w (read full article)
Typical of Chengdu in Sichuan Province, zhōng shuǐ jiǎo are a delicious variation of the Chinese dumpling. These ones act as the perfect snack or end to any meal. The actual jiǎo – dumpling – part of the dish is fairly standard. Filled w (read full article)
Although famed for their xiǎolóngbāo, Din Tai Fung also dishes out a lot of other Taiwanese favorites. Often over looked – most likely because they appear on one of the last pages of the lengthy menu – Din Tai Fung’s hún tún (wontons) a (read full article)
It is no secret that one of my favorite markets in Shanghai is the Uyghur Market on Fridays. There, I usually enjoy well-spiced yáng ròu chuàn, or other Uyghur specialties like shǒu là miàn. On my last visit to Chengde Lu, though, I found (read full article)
While a section of this blog is dedicated to me finding the perfect dumpling in Shanghai, I am also determined to learn how to make them. While I have not even come close to mastering the art of delicately folding and pinching their wrappers, I ha (read full article)
Today’s dumpling is a distant cousin of Shanghai’s xiǎolóngbāo. Like their relative, shēngjiān mántóu are soup filled dumplings, though they differ from xiǎolóngbāo in a few distinct ways. Besides being bigger and heartier, they are (read full article)
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