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http://www.shanghaifoodist.com
A food blog about discovering the emerging Shanghai food scene
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)
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 love – and eat so many – jiānbǐng, that I thought I’d try my luck at recreating the Chinese breakfast crêpe. Find my corresponding article at CNNGo.com (and check out their other articles, too – they’re pretty fantastic). Typical (read full article)
I will admit that we are straying a little bit from Shanghai cooking in this next Make It Yourself post, but this dish is well worth the dip South. Crispy pork belly is a favorite street food from the Canton region. It can be found in many Canto (read full article)
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