Travel Tips

Join the Party: Shanghai’s Low-Maintenance Food

The best is yet to come!

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By Dr. Yu LongXing

Whatever my guide told me, Shanghai’s food scene was awesome. Once you taste the popular congee made from jasmine rice soaked overnight in boiling water, the score for quality and quantity comes out in the 30s. I’ve tried out the best food from the inner-city red-light district in Pudong, the posh alleyways of Zhongshan Park in Xuhui and East Bund and the iconic Shanghai Bund. Shanghai is a delicious mix of national cuisines from all the provinces. So it’s not surprising that its cuisine and dining experience is world-class.

Now, even more exciting is that Shanghai’s culinary culture may only be just beginning. A new culture of “Bunshan” has created an alternative dining culture in Shanghai with young creative chefs bringing home-style cooking to the world, giving Shanghai’s dining scene an even more tropical twist.

So if you’re longing for another style of Chinese cuisine in Shanghai, I hope you’ll get your hands on the book Flavorful Taste: On Food & Culture in China. This is the best guide you’ll ever need for a trip to Shanghai. If you ever have the chance to visit Shanghai, it’s sure to be a taste of heaven! The book is actually my first real guidebook on China and Shanghai was its first publication. In that light, it is even more special. The book features nearly 60 comprehensive and unique food choices, each one accompanied by a vivid introduction from one of Shanghai’s dynamic and exciting food writers.

With a wide and delicious selection of ethnic foods from around China, including Shanghai’s beloved dishes, flavorsome drinks and traditional soups, this is the ultimate guide to authentic Chinese flavors in China’s greatest city.

Make a trip to China and share it with the most important people in your life, like friends and family. Get the book and watch your personal experience in Shanghai change for the better. Don’t forget to make a selfie to remember it!

Buy the book from for $15.74 with free shipping.

Here are five recipes from the book you should get your hands on (during the tour)!

Pair of Jiaozi with Bunsen Ware

Not even the ancient clay pottery of China can rival the intrigue of china in Shanghai. For travelers looking for more than just traditional butchered meats, china is a dazzling way to experience the richness of traditions, especially in Old Shanghai. You can even search for tidbits in the classified ads and chance upon a rare (and exquisitely made) Chinese watercolor Chinese bowl. In the cafe-studded West Bund, porcelain and china can be found all over, especially in the iconic, old-fashioned rice shacks with terra-cotta still just coming to life. Get a table outside. We found a slice of both flavorsome china tradition and jiaozi (traditional Chinese soup) tradition in one bowl. Together, the two features comprise a main course like no other. Perfect! Ingredients: 3 tbsp medium gold-coloured noodles (use pinhead-sized jasmine silk noodles in this dish) 1½ tbsp apple juice 2 tbsp sake 1 tbsp lemon juice 1 tbsp peanut oil 2 tbsp ginger-colored soy sauce Salt ¼ tsp Chinese sesame oil

Set the oven temperature to 150° F.

Bring a large pot of salted water to a boil. Stir in the noodles. Reduce the heat to low. Simmer the noodles for 5-10 minutes until just tender. Stir frequently to avoid sticking. Remove the noodles from the water with a slotted spoon. Drain and set aside. In a medium-sized bowl, combine the lime juice, sake, lemon juice, ginger-colored soy sauce, salt and sesame oil. Cover and chill the mixture for 30 minutes.

Cut the noodles into quarter-inch-thick slices. Spread each slice in the bowl with the warm browned mixture. To garnish the bowl, drizzle with more lime juice and sprinkle with sesame seeds.

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