Shanghai Cuisine

Lunch at Crystal Jade Takashiyama

Jan 062012

Lunch at Crystal Jade Takashiyama Singapore

(1) Double Boiled Bamboo Shoots with Salted Pork Soup 腌笃鲜:

double boiled bamboo shoots with salted port soup

(2) Cantonese styled Steamed Vermicel[......]

January 6, 2012
Posted by SUNFOOD at 6:54 am
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Cantonese Cuisine, Chinese Cuisine, Featured Posts, Restaurant Reviews, Shanghai Cuisine, Sichuan Cuisine, Soup, Tofu
Tagged with: Cantonese Cuisine, Chinese Cuisine, Restaurants, Shanghai Cuisine, Shrimp, Sichuan Cuisine, Singapore, Soup, Tofu

Mudan’s Shanghai Dishes

Jan 042012

Mudan Restaurant (牡丹) in Los Angeles is famous for its Shanghai dishes.

shanghai dishes in los angeles by foodch.com

January 4, 2012
Posted by SUNFOOD at 8:00 am
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Chinese Cuisine, Restaurant Reviews, Shanghai Cuisine
Tagged with: Chinese Cuisine, Los Angeles, Restaurants, Shanghai Cuisine

As the old Chinese saying goes, “when the autumn wind blows, the crab claw grows itchy,” meaning, of course, that the fall is the perfect time to eat crabs especially at the height of their maturity during September and October. However, some expats, accustomed to huge sea crab claws, might be a little bemused by the time and energy spent on enjoying such delicate and tiny crustaceans.

Methods of cooking savory hairy crabs can be found everywhere in newspapers, magazines and online. The Global Times has uncovered some innovative recipes that go beyond the usual “steaming and vinegar” method.UTF8_EX[......]

November 5, 2011
Posted by SUNFOOD at 7:05 pm
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Chinese Cuisine, Cooking Recipes, Shanghai Cuisine
Tagged with: Chinese Cuisine, Crab, Recipes, Shanghai Cuisine

Hai Cuisine

Nov 052011

For die-hard foodies, the best way to really experience a city is to try its signature dishes. Chongqing can boast its spicy, yet tender hotpot; Lanzhou is represented by its hand-pulled noodles that transforms thick dough into delicate, chewy noodles. But it seems that Shanghai, which has examples of many of the world’s leading cuisines in its international restaurants, prefers to keep its own culinary treasures in the kitchens of ordinary local families.

Let’s look at some of the more common, yet classic dishes, put daily on the tables of Shanghainese homes. And whether served up in a humble nongtang eatery or a ritzy, downtown restaurant these are the dishes that best represent the city.UTF8_EX[......]

November 5, 2011
Posted by SUNFOOD at 9:31 am
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Chinese Cuisine, Cooking Recipes, Shanghai Cuisine
Tagged with: Chinese Cuisine, Recipes, Shanghai Cuisine

Peny-Shaped Shelled Shrimps

Oct 112011

The dish was initiated by “Mo Youcai Kitchen” in Shanghai. It’s now often the first course of hot dish on first-rate banquet tables. The dish demands careful choice of fresh ingredients and delicate processing, with “peony flowers” made from auxiliary ingredients such as bamboo shoot arranged around the shelled shrimps.UTF8_EX[......]

October 11, 2011
Posted by SUNFOOD at 5:35 am
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Chinese Cuisine, Cooking Recipes, Shanghai Cuisine
Tagged with: Chinese Cuisine, Recipes, Shanghai Cuisine

Mar 062011

Shanghai cuisine is the youngest among the ten major cuisines in China though with a history of more than 400 years. Traditionally called Benbang cuisine, it originated in the Ming and Qing Dynasties (1368-1840). Shanghai dishes usually look UTF8_EX[......]

March 6, 2011
Posted by SUNFOOD at 6:11 pm
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Chinese Cuisine, Shanghai Cuisine
Tagged with: Chinese Cuisine, Shanghai Cuisine