Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style
Shanghai's Dead Pigs: Search For Answers Turns Up Denials
Shanghainese Food: What to Get and Where to Eat
Dumplings: A Love Story
Eating in China: A Whirlwind Trip
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(Frank Langfitt/NPR)","credit":null,"description":"The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/02/fortune1-640.jpg","width":624,"height":467}},"fetchFailed":false,"isLoading":false},"bayareabites_58457":{"type":"attachments","id":"bayareabites_58457","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"58457","found":true},"title":"Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said.","publishDate":1363303178,"status":"inherit","parent":58456,"modified":1363303178,"caption":null,"credit":null,"description":"Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said.","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/03/163596719-a6fb3cd6535e6f8b9adfb7460d76e71ce8d91bd2.jpg","width":200,"height":149}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_78198":{"type":"authors","id":"byline_bayareabites_78198","meta":{"override":true},"slug":"byline_bayareabites_78198","name":"Frank Langfitt","isLoading":false},"byline_bayareabites_58456":{"type":"authors","id":"byline_bayareabites_58456","meta":{"override":true},"slug":"byline_bayareabites_58456","name":"Frank Langfitt","isLoading":false},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"elainewu":{"type":"authors","id":"5127","meta":{"index":"authors_1591205172","id":"5127","found":true},"name":"Elaine Wu","firstName":"Elaine","lastName":"Wu","slug":"elainewu","email":"virgoblueproductions@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland","avatar":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Elaine Wu | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/elainewu"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_78198":{"type":"posts","id":"bayareabites_78198","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78198","score":null,"sort":[1392311912000]},"guestAuthors":[],"slug":"shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style","title":"Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style","publishDate":1392311912,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19-1024x766.jpg\" alt=\"The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\" target=\"_blank\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3\"] \u003c/p>\n\u003cp>Imagine living in China and missing Chinese food. It happens. American expatriates who grew up with popular takeout dishes like General Tso's chicken can't find it in China because it essentially doesn't exist here.\u003c/p>\n\u003cp>Much of the Chinese food we grew up with isn't really Chinese. It's an American version of Chinese food. Chinese immigrants created it over time, adapting recipes with U.S. ingredients to appeal to American palates.\u003c/p>\n\u003cp>Now, Americans living in Shanghai can get a fix of their beloved Chinatown cuisine at a new restaurant \u003ca href=\"http://www.fortunecookieshanghai.com/\">called Fortune Cookie\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A pair of American entrepreneurs launched Fortune Cookie last year to cater to nostalgic expatriates and local Chinese. The venture could be seen as one big prank — the culinary equivalent of coals to Newcastle.\u003c/p>\n\u003cfigure id=\"attachment_78200\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30-1024x766.jpg\" alt=\"American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people called us crazy and were banking on us closing after six months,\" says co-owner Fung Lam, 31, who grew up in North Jersey.\u003c/p>\n\u003cp>Eight months later, though, the doors here are still open, and Lam is hopeful he can find a market.\u003c/p>\n\u003cp>\"American-Chinese food is another regional cuisine for China,\" he says, likening it Sichuan, Hunan and Cantonese food, which seems a bit of a stretch.\u003c/p>\n\u003cp>Lam is a third-generation Chinese-American restaurateur. His grandfather came from Hong Kong and opened his first restaurant in Brooklyn in the 1960s. Lam spent his teenage years packing takeout boxes in one of the family's restaurants in New Jersey.\u003c/p>\n\u003cp>Fortune Cookie's core demographic includes patrons like Megan Emery-Moore, who teaches art at Shanghai American School. Emery-Moore grew up in a town of 20,000 in Missouri, where she waitressed at a Chinese restaurant.\u003c/p>\n\u003cp>\"They had amazing sweet-and-sour chicken,\" she recalls, \"so ever since then, I was always like: I've got to get more that was just like that.\"\u003c/p>\n\u003cp>As we chat, Emery-Moore digs into a plate of sweet-and-sour chicken covered in sauce and pineapples.\u003c/p>\n\u003cp>\"It's kind of embarrassing that you're in China eating American-Chinese food, but it was just spot on,\" says Emery-Moore, referring to her meal. She says the food transports her to another place and time. \"I feel calm. I feel relaxed. I feel like I'm at home.\"\u003c/p>\n\u003cp>\u003cstrong>No Taste Like Home\u003c/strong>\u003c/p>\n\u003cp>The food at Fortune Cookie tastes like home because many key ingredients — Skippy peanut butter, Mott's applesauce and Philadelphia cream cheese — originate there.\u003c/p>\n\u003cp>Mott's goes in the duck sauce as well as the chili sauce for spring rolls. Skippy is used in fried noodles and fried rice. Cream cheese serves as filling in Crab Rangoon, a deep-fried dumpling appetizer.\u003c/p>\n\u003cp>Standing in the restaurant's cramped kitchen next to a bubbling wok of sweet-and-sour sauce, Lam reveals the secret behind the dish Megan Emery-Moore swears by.\u003c/p>\n\u003cp>\"Off the top of my head, about one-third of it is Heinz ketchup,\" says Lam matter-of-factly. That's \"what gives it that bright, red-orangey color.\"\u003c/p>\n\u003cfigure id=\"attachment_78201\" class=\"wp-caption alignleft\" style=\"max-width: 234px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe-234x290.jpg\" alt=\"Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\" width=\"234\" height=\"290\" class=\"size-medium wp-image-78201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>When Lam came to Shanghai in 2012, he wasn't thinking about opening a place like this. He and his business partner, David Rossi, who met in a master's program in hospitality management at Cornell University, planned a quick-service restaurant that focused on healthy food.\u003c/p>\n\u003cp>When that concept ran into trouble — China is \u003ca href=\"http://www.npr.org/2013/02/11/171081595/auntie-annes-pretzels-in-beijing-why-the-chinese-didnt-bite\">a notoriously tough place to do business\u003c/a> — the pair considered what was missing from the burgeoning culinary scene in this city of 24 million.\u003c/p>\n\u003cp>\"If you're out here, there are so many pizzerias and burger places and bistro bars and tapas ... so you almost don't even miss being in the States,\" says Lam. But when he went looking for the Chinese comfort food his family made back home, he couldn't find it.\u003c/p>\n\u003cp>\"A light bulb went off,\" says Lam, who wears a pinstripe apron and black, backwards baseball cap.\u003c/p>\n\u003cp>\u003cstrong>Intro To Fortune Cookies And Takeout Boxes\u003c/strong>\u003c/p>\n\u003cp>Getting Fortune Cookie up and running wasn't easy. The owners sourced the restaurant's namesake, a treat that's unheard of in China, from a factory in neighboring Jiangsu province that exported to the Netherlands.\u003c/p>\n\u003cp>When the sample fortune cookies arrived, they cracked them open to find all the fortunes were written in Dutch. With the restaurant's opening looming, panic set in.\u003c/p>\n\u003cp>\"You have no idea how hard it is to write a fortune when you have to come up with 120 of them in one night,\" says Rossi, 33, who grew up in South Pasadena, Calif.\u003c/p>\n\u003cp>Rossi says the first 40 fortunes they wrote were pretty good, but by 2 a.m., their imaginations were spent. They wrote single-word messages such as \"Yes\" and \"No.\"\u003c/p>\n\u003cp>Guests were not impressed.\u003c/p>\n\u003cp>\"Who wrote this?\" Rossi recalls one bewildered customer complaining as he cracked open a cookie. \"This is horrific!\"\u003c/p>\n\u003cp>The restaurant now has a box where customers can suggest their own fortunes.\u003c/p>\n\u003cp>Chinese people make up about 40 percent of the lunch crowd at Fortune Cookie these days, and they seem to enjoy the food. Earlier this week, George Zhao, a management consultant who spent eight years in Melbourne, praised his dish of beef and broccoli. But Zhao said, in general, Westernized Chinese food lacks the subtlety of the original cuisine.\u003c/p>\n\u003cp>\"For example, the sweet-and-sour pork — the pork is too sweet,\" said Zhao. \"In China, we don't eat food this sweet.\"\u003c/p>\n\u003cp>A few booths away sat Jack Zhang, who works in advertising. A Chinese colleague brought him here to taste a new kind of food. After a plate of orange chicken, Zhang bit into his first fortune cookie. He furrowed his brow and searched for the words to describe it.\u003c/p>\n\u003cp>\"Hmmm. This is like glutinous rice,\" he said in Mandarin. \"It also tastes like a street-side pancake. I've never been to America, so I'm not quite clear about this thing.\"\u003c/p>\n\u003cp>Another thing at Fortune Cookie that intrigues people here are the white cardboard takeout boxes with wire handles and red pagodas on the side. Ubiquitous in America, they are known to Chinese only through scenes in Hollywood movies.\u003c/p>\n\u003cp>When the restaurant staff saw them for the first time, they were so excited, they took photos. Then, with \u003ca href=\"http://www.npr.org/tags/171457556/chinese-new-year\">Lunar New Year\u003c/a> approaching, they loaded up some boxes and fortune cookies and took them home to show their families. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Chinese immigrants adapted their cuisine over time to appeal to American palates. So Americans looking for familiar dishes in China won't find many. But a new restaurant in Shanghai hopes to change that — offering expats a taste of home and introducing locals to foreign treats like fortune cookies.","status":"publish","parent":0,"modified":1392311912,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1186},"headData":{"title":"Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style | KQED","description":"Chinese immigrants adapted their cuisine over time to appeal to American palates. So Americans looking for familiar dishes in China won't find many. But a new restaurant in Shanghai hopes to change that — offering expats a taste of home and introducing locals to foreign treats like fortune cookies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78198 http://blogs.kqed.org/bayareabites/?p=78198","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/13/shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style/","disqusTitle":"Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style","nprByline":"Frank Langfitt","nprStoryId":"275628045","nprApiLink":"http://api.npr.org/query?id=275628045&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai?ft=3&f=275628045","nprRetrievedStory":"1","nprPubDate":"Wed, 12 Feb 2014 11:25:00 -0500","nprStoryDate":"Wed, 12 Feb 2014 06:32:00 -0500","nprLastModifiedDate":"Wed, 12 Feb 2014 11:25:51 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3?orgId=1&topicId=1053&ft=3&f=275628045","nprAudioM3u":"http://api.npr.org/m3u/1275796951-8e3fce.m3u?orgId=1&topicId=1053&ft=3&f=275628045","path":"/bayareabites/78198/shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3?orgId=1&topicId=1053&ft=3&f=275628045","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19-1024x766.jpg\" alt=\"The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\" target=\"_blank\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Imagine living in China and missing Chinese food. It happens. American expatriates who grew up with popular takeout dishes like General Tso's chicken can't find it in China because it essentially doesn't exist here.\u003c/p>\n\u003cp>Much of the Chinese food we grew up with isn't really Chinese. It's an American version of Chinese food. Chinese immigrants created it over time, adapting recipes with U.S. ingredients to appeal to American palates.\u003c/p>\n\u003cp>Now, Americans living in Shanghai can get a fix of their beloved Chinatown cuisine at a new restaurant \u003ca href=\"http://www.fortunecookieshanghai.com/\">called Fortune Cookie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A pair of American entrepreneurs launched Fortune Cookie last year to cater to nostalgic expatriates and local Chinese. The venture could be seen as one big prank — the culinary equivalent of coals to Newcastle.\u003c/p>\n\u003cfigure id=\"attachment_78200\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30-1024x766.jpg\" alt=\"American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people called us crazy and were banking on us closing after six months,\" says co-owner Fung Lam, 31, who grew up in North Jersey.\u003c/p>\n\u003cp>Eight months later, though, the doors here are still open, and Lam is hopeful he can find a market.\u003c/p>\n\u003cp>\"American-Chinese food is another regional cuisine for China,\" he says, likening it Sichuan, Hunan and Cantonese food, which seems a bit of a stretch.\u003c/p>\n\u003cp>Lam is a third-generation Chinese-American restaurateur. His grandfather came from Hong Kong and opened his first restaurant in Brooklyn in the 1960s. Lam spent his teenage years packing takeout boxes in one of the family's restaurants in New Jersey.\u003c/p>\n\u003cp>Fortune Cookie's core demographic includes patrons like Megan Emery-Moore, who teaches art at Shanghai American School. Emery-Moore grew up in a town of 20,000 in Missouri, where she waitressed at a Chinese restaurant.\u003c/p>\n\u003cp>\"They had amazing sweet-and-sour chicken,\" she recalls, \"so ever since then, I was always like: I've got to get more that was just like that.\"\u003c/p>\n\u003cp>As we chat, Emery-Moore digs into a plate of sweet-and-sour chicken covered in sauce and pineapples.\u003c/p>\n\u003cp>\"It's kind of embarrassing that you're in China eating American-Chinese food, but it was just spot on,\" says Emery-Moore, referring to her meal. She says the food transports her to another place and time. \"I feel calm. I feel relaxed. I feel like I'm at home.\"\u003c/p>\n\u003cp>\u003cstrong>No Taste Like Home\u003c/strong>\u003c/p>\n\u003cp>The food at Fortune Cookie tastes like home because many key ingredients — Skippy peanut butter, Mott's applesauce and Philadelphia cream cheese — originate there.\u003c/p>\n\u003cp>Mott's goes in the duck sauce as well as the chili sauce for spring rolls. Skippy is used in fried noodles and fried rice. Cream cheese serves as filling in Crab Rangoon, a deep-fried dumpling appetizer.\u003c/p>\n\u003cp>Standing in the restaurant's cramped kitchen next to a bubbling wok of sweet-and-sour sauce, Lam reveals the secret behind the dish Megan Emery-Moore swears by.\u003c/p>\n\u003cp>\"Off the top of my head, about one-third of it is Heinz ketchup,\" says Lam matter-of-factly. That's \"what gives it that bright, red-orangey color.\"\u003c/p>\n\u003cfigure id=\"attachment_78201\" class=\"wp-caption alignleft\" style=\"max-width: 234px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe-234x290.jpg\" alt=\"Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\" width=\"234\" height=\"290\" class=\"size-medium wp-image-78201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>When Lam came to Shanghai in 2012, he wasn't thinking about opening a place like this. He and his business partner, David Rossi, who met in a master's program in hospitality management at Cornell University, planned a quick-service restaurant that focused on healthy food.\u003c/p>\n\u003cp>When that concept ran into trouble — China is \u003ca href=\"http://www.npr.org/2013/02/11/171081595/auntie-annes-pretzels-in-beijing-why-the-chinese-didnt-bite\">a notoriously tough place to do business\u003c/a> — the pair considered what was missing from the burgeoning culinary scene in this city of 24 million.\u003c/p>\n\u003cp>\"If you're out here, there are so many pizzerias and burger places and bistro bars and tapas ... so you almost don't even miss being in the States,\" says Lam. But when he went looking for the Chinese comfort food his family made back home, he couldn't find it.\u003c/p>\n\u003cp>\"A light bulb went off,\" says Lam, who wears a pinstripe apron and black, backwards baseball cap.\u003c/p>\n\u003cp>\u003cstrong>Intro To Fortune Cookies And Takeout Boxes\u003c/strong>\u003c/p>\n\u003cp>Getting Fortune Cookie up and running wasn't easy. The owners sourced the restaurant's namesake, a treat that's unheard of in China, from a factory in neighboring Jiangsu province that exported to the Netherlands.\u003c/p>\n\u003cp>When the sample fortune cookies arrived, they cracked them open to find all the fortunes were written in Dutch. With the restaurant's opening looming, panic set in.\u003c/p>\n\u003cp>\"You have no idea how hard it is to write a fortune when you have to come up with 120 of them in one night,\" says Rossi, 33, who grew up in South Pasadena, Calif.\u003c/p>\n\u003cp>Rossi says the first 40 fortunes they wrote were pretty good, but by 2 a.m., their imaginations were spent. They wrote single-word messages such as \"Yes\" and \"No.\"\u003c/p>\n\u003cp>Guests were not impressed.\u003c/p>\n\u003cp>\"Who wrote this?\" Rossi recalls one bewildered customer complaining as he cracked open a cookie. \"This is horrific!\"\u003c/p>\n\u003cp>The restaurant now has a box where customers can suggest their own fortunes.\u003c/p>\n\u003cp>Chinese people make up about 40 percent of the lunch crowd at Fortune Cookie these days, and they seem to enjoy the food. Earlier this week, George Zhao, a management consultant who spent eight years in Melbourne, praised his dish of beef and broccoli. But Zhao said, in general, Westernized Chinese food lacks the subtlety of the original cuisine.\u003c/p>\n\u003cp>\"For example, the sweet-and-sour pork — the pork is too sweet,\" said Zhao. \"In China, we don't eat food this sweet.\"\u003c/p>\n\u003cp>A few booths away sat Jack Zhang, who works in advertising. A Chinese colleague brought him here to taste a new kind of food. After a plate of orange chicken, Zhang bit into his first fortune cookie. He furrowed his brow and searched for the words to describe it.\u003c/p>\n\u003cp>\"Hmmm. This is like glutinous rice,\" he said in Mandarin. \"It also tastes like a street-side pancake. I've never been to America, so I'm not quite clear about this thing.\"\u003c/p>\n\u003cp>Another thing at Fortune Cookie that intrigues people here are the white cardboard takeout boxes with wire handles and red pagodas on the side. Ubiquitous in America, they are known to Chinese only through scenes in Hollywood movies.\u003c/p>\n\u003cp>When the restaurant staff saw them for the first time, they were so excited, they took photos. Then, with \u003ca href=\"http://www.npr.org/tags/171457556/chinese-new-year\">Lunar New Year\u003c/a> approaching, they loaded up some boxes and fortune cookies and took them home to show their families. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78198/shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style","authors":["byline_bayareabites_78198"],"categories":["bayareabites_2998","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_2386","bayareabites_1783","bayareabites_4206","bayareabites_10921"],"featImg":"bayareabites_78206","label":"bayareabites"},"bayareabites_58456":{"type":"posts","id":"bayareabites_58456","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58456","score":null,"sort":[1363304782000]},"guestAuthors":[],"slug":"shanghais-dead-pigs-search-for-answers-turns-up-denials","title":"Shanghai's Dead Pigs: Search For Answers Turns Up Denials","publishDate":1363304782,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58459\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pigs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pigs.jpg\" alt=\"Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-58459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/14/174302750/shanghais-dead-pigs-search-for-answers-turns-up-denials\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130314_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/14/174302750/shanghais-dead-pigs-search-for-answers-turns-up-denials\">The Salt at NPR Food\u003c/a> (3/14/13)\u003c/p>\n\u003cp>More than a week has passed since thousands of dead pigs were first discovered floating in a river in Shanghai, but authorities have yet to explain fully where the pigs came from or why they died.\u003c/p>\n\u003cp>Fourteen of the pigs had tags in their ears identifying them as coming from Jiaxing city, in neighboring Zhejiang province. Getting to the bottom of the pig story, though, is tough. A visit to Zhulin village, where most everyone raises pigs, was greeted by serial denials.\u003c/p>\n\u003cp>\"They say there are more pigs than humans in our village,\" said a man named Ye, whose family raises pigs in a concrete building next to their house. \"Some families have more than 1,000 pigs. But not many pigs died recently, no, really not.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ye's father chimed in.\u003c/p>\n\u003cp>\"Here people would be fined if they threw pigs into rivers,\" he said, as a light rain fell over the lush, green barley fields that surround the village of mostly ochre-colored, two-story homes. \"There are government people collecting dead pigs.\"\u003c/p>\n\u003cp>But earlier this week, a Zhulin village official, Wang Xianjun, told a local newspaper that 18,000 pigs had died here in January and February. A Zhejiang official attributed a spate of pig deaths in the province to cold weather. Also this week, the Shanghai municipal government said \u003ca href=\"http://www.nytimes.com/2013/03/13/world/asia/china-dead-pigs-in-river-near-6000.html?_r=0\">nearly 6,000\u003c/a> dead pigs had been pulled from the Huangpu River.\u003c/p>\n\u003cp>When NPR called a village office asking for Wang — the Zhulin official – workers there said he didn't exist. When I traveled two hours from Shanghai to Zhulin and actually went to the local government office, workers there said Wang was away at a meeting and they declined to supply his cellphone number.\u003c/p>\n\u003cp>Hong Kong's \u003cem>South China Morning Pos\u003c/em>t \u003ca href=\"http://www.scmp.com/news/china/article/1190127/pig-carcasses-river-result-weather-and-illnesses-not-epidemic-officials\">quoted Zhejiang villagers\u003c/a> saying farmers dumped pigs in the river because there were too many for government disposal areas. In addition, villagers said some farmers may have dumped pigs because of a crackdown on selling diseased pigs for human consumption.\u003c/p>\n\u003cp>Pork is the \u003ca href=\"http://www.earth-policy.org/plan_b_updates/2012/update102\">most popular\u003c/a> meat in China. Half the world's pigs live there, as The Salt has previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/11/171690001/pig-manure-reveals-more-reason-to-worry-about-antibiotics\">reported\u003c/a>. China's state media \u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-03/14/content_16308582.htm\">reported\u003c/a> this week that 46 people have been jailed in Zhejiang for selling diseased pigs. Last year, police in the province confiscated about 11 tons of meat from sick pigs, according to the state-run \u003cem>China Daily\u003c/em>.\u003c/p>\n\u003cp>Back downstream in Shanghai, a hyper-modern metropolis of 23 million, some people are confused and incredulous.\u003c/p>\n\u003cp>\"We really hope an inspection body or government can come out to tell us how exactly these pigs died,\" said a woman named Wang, 27, who works in the media business here. \"You can't just say the pigs died of cold weather. That's a pretty laughable statement.\"\u003c/p>\n\u003cp>Shanghai officials say one water sample from the river contained porcine circovirus, which cannot be passed on to humans. Government officials also insist the drinking water supply, which draws in part from the river, remains safe.\u003c/p>\n\u003cp>Wang is dubious.\u003c/p>\n\u003cp>\"People in Shanghai think it's better not to eat pork, because they worry diseased pigs would end up on their dinner tables,\" says Wang. \"People say the water we use to brush our teeth is pork broth.\"\u003c/p>\n\u003cp>\u003cem>Frank Langfitt is NPR's Shanghai correspondent.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The discovery of thousands of dead pigs floating in the waters around Shanghai has turned up disturbing reports: of pig dumping and the sale of meat from diseased animals among pig farmers. In the village where some of the pigs came from, we found serial denials.","status":"publish","parent":0,"modified":1363304782,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":630},"headData":{"title":"Shanghai's Dead Pigs: Search For Answers Turns Up Denials | KQED","description":"The discovery of thousands of dead pigs floating in the waters around Shanghai has turned up disturbing reports: of pig dumping and the sale of meat from diseased animals among pig farmers. In the village where some of the pigs came from, we found serial denials.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"58456 http://blogs.kqed.org/bayareabites/?p=58456","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/14/shanghais-dead-pigs-search-for-answers-turns-up-denials/","disqusTitle":"Shanghai's Dead Pigs: Search For Answers Turns Up Denials","nprByline":"Frank Langfitt","nprStoryId":"174302750","nprApiLink":"http://api.npr.org/query?id=174302750&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/14/174302750/shanghais-dead-pigs-search-for-answers-turns-up-denials?ft=3&f=174302750","nprRetrievedStory":"1","nprPubDate":"Thu, 14 Mar 2013 18:49:00 -0400","nprStoryDate":"Thu, 14 Mar 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 14 Mar 2013 18:49:39 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130314_atc_14.mp3?orgId=1&topicId=1053&ft=3&f=174302750","nprAudioM3u":"http://api.npr.org/m3u/1174345583-448bdd.m3u?orgId=1&topicId=1053&ft=3&f=174302750","path":"/bayareabites/58456/shanghais-dead-pigs-search-for-answers-turns-up-denials","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130314_atc_14.mp3?orgId=1&topicId=1053&ft=3&f=174302750","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58459\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pigs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pigs.jpg\" alt=\"Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-58459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Villagers gather dead pigs in Jiaxing, in eastern China's Zhejiang province, on Wednesday. The number of dead pigs found in Shanghai's main river had doubled in two days to nearly 6,000, the government said. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/14/174302750/shanghais-dead-pigs-search-for-answers-turns-up-denials\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130314_atc_14.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/14/174302750/shanghais-dead-pigs-search-for-answers-turns-up-denials\">The Salt at NPR Food\u003c/a> (3/14/13)\u003c/p>\n\u003cp>More than a week has passed since thousands of dead pigs were first discovered floating in a river in Shanghai, but authorities have yet to explain fully where the pigs came from or why they died.\u003c/p>\n\u003cp>Fourteen of the pigs had tags in their ears identifying them as coming from Jiaxing city, in neighboring Zhejiang province. Getting to the bottom of the pig story, though, is tough. A visit to Zhulin village, where most everyone raises pigs, was greeted by serial denials.\u003c/p>\n\u003cp>\"They say there are more pigs than humans in our village,\" said a man named Ye, whose family raises pigs in a concrete building next to their house. \"Some families have more than 1,000 pigs. But not many pigs died recently, no, really not.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ye's father chimed in.\u003c/p>\n\u003cp>\"Here people would be fined if they threw pigs into rivers,\" he said, as a light rain fell over the lush, green barley fields that surround the village of mostly ochre-colored, two-story homes. \"There are government people collecting dead pigs.\"\u003c/p>\n\u003cp>But earlier this week, a Zhulin village official, Wang Xianjun, told a local newspaper that 18,000 pigs had died here in January and February. A Zhejiang official attributed a spate of pig deaths in the province to cold weather. Also this week, the Shanghai municipal government said \u003ca href=\"http://www.nytimes.com/2013/03/13/world/asia/china-dead-pigs-in-river-near-6000.html?_r=0\">nearly 6,000\u003c/a> dead pigs had been pulled from the Huangpu River.\u003c/p>\n\u003cp>When NPR called a village office asking for Wang — the Zhulin official – workers there said he didn't exist. When I traveled two hours from Shanghai to Zhulin and actually went to the local government office, workers there said Wang was away at a meeting and they declined to supply his cellphone number.\u003c/p>\n\u003cp>Hong Kong's \u003cem>South China Morning Pos\u003c/em>t \u003ca href=\"http://www.scmp.com/news/china/article/1190127/pig-carcasses-river-result-weather-and-illnesses-not-epidemic-officials\">quoted Zhejiang villagers\u003c/a> saying farmers dumped pigs in the river because there were too many for government disposal areas. In addition, villagers said some farmers may have dumped pigs because of a crackdown on selling diseased pigs for human consumption.\u003c/p>\n\u003cp>Pork is the \u003ca href=\"http://www.earth-policy.org/plan_b_updates/2012/update102\">most popular\u003c/a> meat in China. Half the world's pigs live there, as The Salt has previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/11/171690001/pig-manure-reveals-more-reason-to-worry-about-antibiotics\">reported\u003c/a>. China's state media \u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-03/14/content_16308582.htm\">reported\u003c/a> this week that 46 people have been jailed in Zhejiang for selling diseased pigs. Last year, police in the province confiscated about 11 tons of meat from sick pigs, according to the state-run \u003cem>China Daily\u003c/em>.\u003c/p>\n\u003cp>Back downstream in Shanghai, a hyper-modern metropolis of 23 million, some people are confused and incredulous.\u003c/p>\n\u003cp>\"We really hope an inspection body or government can come out to tell us how exactly these pigs died,\" said a woman named Wang, 27, who works in the media business here. \"You can't just say the pigs died of cold weather. That's a pretty laughable statement.\"\u003c/p>\n\u003cp>Shanghai officials say one water sample from the river contained porcine circovirus, which cannot be passed on to humans. Government officials also insist the drinking water supply, which draws in part from the river, remains safe.\u003c/p>\n\u003cp>Wang is dubious.\u003c/p>\n\u003cp>\"People in Shanghai think it's better not to eat pork, because they worry diseased pigs would end up on their dinner tables,\" says Wang. \"People say the water we use to brush our teeth is pork broth.\"\u003c/p>\n\u003cp>\u003cem>Frank Langfitt is NPR's Shanghai correspondent.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58456/shanghais-dead-pigs-search-for-answers-turns-up-denials","authors":["byline_bayareabites_58456"],"categories":["bayareabites_1874","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_272","bayareabites_11394","bayareabites_11393","bayareabites_4206","bayareabites_10921"],"featImg":"bayareabites_58457","label":"bayareabites"},"bayareabites_25159":{"type":"posts","id":"bayareabites_25159","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25159","score":null,"sort":[1300460431000]},"guestAuthors":[],"slug":"shanghainese-food-what-to-get-and-where-to-eat","title":"Shanghainese Food: What to Get and Where to Eat","publishDate":1300460431,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties. The food from Shanghai is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.","status":"publish","parent":0,"modified":1300466057,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":786},"headData":{"title":"Shanghainese Food: What to Get and Where to Eat | KQED","description":"For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties. The food from Shanghai is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"25159 http://blogs.kqed.org/bayareabites/?p=25159","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/18/shanghainese-food-what-to-get-and-where-to-eat/","disqusTitle":"Shanghainese Food: What to Get and Where to Eat","path":"/bayareabites/25159/shanghainese-food-what-to-get-and-where-to-eat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumplings.jpg\" alt=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" title=\"Soup Dumplings - Xiao Long Bao in Bamboo Steamer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25163\">\u003cbr>\n\u003cem>Soup Dumplings - Xiao Long Bao in Bamboo Steamer\u003c/em>\u003c/p>\n\u003cp>For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China's a big country, and just like in the States, each region has its own specialties.\u003c/p>\n\u003cp>For example, the food in Northern China is very different from Southern China. You'll find a lot of stir-fries and rice dishes in the South, which is much more common in American Chinese restaurants.\u003c/p>\n\u003cp>Up North, though, the winters are longer and colder, hence their food is richer and tends to be a little heavier (braised meats and doughy noodles and dumplings). It's good comfort food.\u003c/p>\n\u003cp>The food from \u003ca href=\"http://www.lonelyplanet.com/china/shanghai\">Shanghai\u003c/a> is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you'll be golden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lion-meatball.jpg\" alt=\"Braised Lions Meatballs\" title=\"Braised Lions Meatballs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25165\">\u003cbr>\n\u003cem>Braised Lions Meatballs\u003c/em>\u003c/p>\n\u003cp>Lion's Head Meatballs are named aptly for the way this dish was supposed to look. The dish usually has three ginormous pork meatballs, and is served on a bed of greens, which resembles the lion's mane.\u003c/p>\n\u003cp>You can usually find this dish as a soup or braised. I prefer it braised, personally. The sauce is much richer and deeper in flavor. They start with ground pork and add in some finely chopped shiitake mushrooms and sometimes water chestnuts for texture. But a truly good version of this dish will also have the addition of anise, cinnamon and cloves, usually from a \u003ca href=\"http://chinesefood.about.com/od/foodingredients/a/fivespicepowder.htm\">five-spice powder\u003c/a> blend. The meatballs are then fried and braised. The flavors are very different, yet the ingredients are totally familiar. It's such a fabulous dish that has a lot of warmth from the spices and goes great with some steamed white rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pork-rice.jpg\" alt=\"Pork Chop Rice with Greens\" title=\"Pork Chop Rice with Greens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25164\">\u003cbr>\n\u003cem>Pork Chop Rice with Greens\u003c/em>\u003c/p>\n\u003cp>Pork Chop Rice With Greens is a very traditional homestyle meal. What makes this dish different is that chopped bits of baby bok choy and smoky ham are all cooked together with white rice to get a wonderful melding of all three flavors and a stickier rice. Add to that some golden fried pieces of pork chop and you've got a one-pot meal, Chinese style.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/tofuskin.jpg\" alt=\"Soybean and Tofu Skin with Preserved Veggies\" title=\"Soybean and Tofu Skin with Preserved Veggies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25162\">\u003cbr>\n\u003cem>Soybean and Tofu Skin with Preserved Veggies\u003c/em>\u003c/p>\n\u003cp>This is a wonderfully unusual take on veggies. Here, soybeans (edamame) are stir-fried with preserved mustard greens that add a nice tang and crunch. For protein and even more texture, \u003ca href=\"http://www.seriouseats.com/recipes/2010/04/seriously-asian-tofu-skin-red-braised-dried-beancurd-sticks-recipe.html\">tofu skin strips\u003c/a> are thrown into the mix. It's a dish that's both mild and flavorful at the same time. It's great mixed into a bowl of soup noodles, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/dumpling.jpg\" alt=\"Soup Dumpling - Xio Long Bao\" title=\"Soup Dumpling - Xio Long Bao\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25161\">\u003cbr>\n\u003cem>Soup Dumpling - Xio Long Bao\u003c/em>\u003c/p>\n\u003cp>Soup Dumplings (or Xiao Long Bao) are probably the most recognizable Shanghainese food item to those even remotely familiar with the cuisine. They're called soup dumplings for the pocket of meat juices that end up on the inside of that delicately thin dough. If the doughy exterior is too thick, that's a restaurant you don't want to go back to. Getting the perfect mix of thin dough and flavorful meaty interior is an extremely difficult task. And you want to eat these babies when they're fresh out of the steamer, otherwise they get gummy.\u003c/p>\n\u003cp>For novices, just place one dumpling very carefully (so you don't rip the dough) onto your Chinese spoon. Take a small bite out of the skin and let the soup spill into your spoon. Yummy soup is another good sign of a great dumpling. After you slurp that up, dip the dumpling into the accompanying black vinegar and ginger sauce.\u003c/p>\n\u003cp>Enjoy...and if it's good, you definitely will.\u003c/p>\n\u003cp>So if you love Chinese food, you might want to think outside the takeout box and look for more regionalized Chinese fare. You'll never look at Kung Pao Chicken the same way again.\u003c/p>\n\u003cp>\u003cstrong>Shanghainese Restaurants I'd Recommend:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae#query:Shanghai%20Dumpling%20Shop\">Shanghai Dumpling Shop\u003c/a> (Michelin recommended in 2010)\u003cbr>\n455 Broadway, Millbrae\u003cbr>\n(650) 697-0682\u003cbr>\nHours: Mon-Fri 11am - 3pm, Mon-Fri 5pm - 9pm, Sat-Sun 10am - 3pm, Sat-Sun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Braised Lion's Head Meatballs, Stir Fried Rice Cake\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/happy-cafe-restaurant-san-mateo#query:Shanghai%20Dumpling%20Shop\">Happy Cafe\u003c/a>\u003cbr>\n250 South B St., San Mateo\u003cbr>\n(650) 340-7138\u003cbr>\nHours: Mon, Wed-Fri 11am - 2:30pm, Wed-Fri 5:30pm - 9:30pm, Sat-Sun 10am - 3pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Pork Chop Rice, Spicy Dry Cold Noodles w/Cucumbers & Pork, Boiled Chicken w/House Dressing\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-reviews/\">Shanghai Dumpling King\u003c/a>\u003cbr>\n3319 Balboa St., San Francisco\u003cbr>\n(415) 387-2088\u003cbr>\nHours: Mon, Wed-Fri 11am - 9pm, Sat-Sun 10am - 9pm\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Soup Dumplings (Xiao Long Bao), Lion's Head Meatballs Soup, Soup Noodles w/Pork and Preserved Vegetables\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25159/shanghainese-food-what-to-get-and-where-to-eat","authors":["5127"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1544","bayareabites_9124","bayareabites_4206","bayareabites_4183","bayareabites_9125","bayareabites_9123"],"label":"bayareabites"},"bayareabites_14177":{"type":"posts","id":"bayareabites_14177","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14177","score":null,"sort":[1277216278000]},"guestAuthors":[],"slug":"dumplings-a-love-story","title":"Dumplings: A Love Story","publishDate":1277216278,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/header.jpg\" alt=\"dumpling baskets\" title=\"dumpling baskets\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Taking a break after the steamed bun lunch rush\u003c/em>\u003c/p>\n\u003cp>As you may have read last week, I recently returned from China where I spent five days in Shanghai and a hot minute in Hong Kong (two days). While there, we visited the \u003ca href=\"http://en.expo2010.cn/\">World Expo,\u003c/a> did a lot of sightseeing, a bit of shopping, and lots of eating. In particular, lots of dumplings. Last week, I wrote a post about eating out in Shanghai and Hong Kong, but I omitted a major discussion of our dumpling forays because they really deserve their own post. So here we are. \u003c/p>\n\u003cp>Now the first thing to know about Shanghai is that they're famous for their \u003cem>xiao long bao\u003c/em>, or soup dumplings. These dumplings are traditionally steamed in small bamboo baskets, (\"xiaolong\" translates literally to \"small steaming basket\"), and are comprised of a super thin almost translucent skin, rich broth, and savory fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-Varied-Dumpling-Locales.jpg\" alt=\" Varied Dumplings\" title=\" Varied Dumplings\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-14182\">\u003cbr>\n\u003cem>From the fanciest of restaurants, the most common of market stalls, and even on the go in little cups, Chinese dumplings are where it's at.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Buns vs. Dumplings \u003c/strong>\u003cbr>\nWhen we first arrived in Shanghai, we realized that in the States, we'd just been lumping virtually everything that looked like a dumpling into that category and calling it a day. In reality, there's a distinct difference between buns and dumplings. Steamed buns that are made with raised flour are referred to as \u003cem>baozi\u003c/em> and are typically white, fluffy and \"breadier\" as my sisters would say. Steamed buns that are made with unraised flour such as the xiao long bao have a smoother almost translucent skin and are more commonly seen in the South. Then to confuse things even more, you have the \u003cem>jiaozi\u003c/em>: what most Americans consider a pot sticker but the Chinese consider a true dumpling. Jiaozi consist of a savory filling as well but are wrapped into a thinly rolled piece of dough and crimped and sealed along the edges. So by trial and error and a few ordering missteps, we learned the differences quickly and began trying everything from dessert buns, jiaozi, and many kinds of xioa long bao. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where to Get Your Hands on One (or Ten)\u003c/strong>\u003cbr>\nThis list is my no means exhaustive nor do I think it's at all a \"Best Of\" list. I just didn’t try enough dumplings to write with that kind of authority (all the more reason to return). But it is a brief tour of what I found to be the best of what I tried. So without further ado, here are the highlights of a few days in China, dumpling style. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fourseasons.com/shanghai/dining/si_ji_xuan.html\">The Four Seasons\u003c/a>\u003cbr>\nIt's a little ritzy and probably not the most authentic bun you'll ever have, but we found The Four Seasons made extremely reliable steamed buns filled with a variety of filings including a flavorful pork and onion and a spinach and mushroom. The exterior of the buns was light and fluffy--dangerously so as we found ourselves downing more than our fair share and needing a nap before our next sightseeing stop. For us, the location was convenient (and they also do a mean \u003ca href=\"http://en.wikipedia.org/wiki/Congee\">congee\u003c/a> that I'll try and replicate at home), and unlike many more causal spots, they offer a wide variety of pickled vegetables, eggs, and vinegars to accompany the buns. So while this isn't a spot where locals congregate and while they're much pricier than street-side buns, it's worth a stop if you're in the mood to treat yourself to a nice, air-conditioned dim sum lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/4-seasons-pickling.jpg\" alt=\"4 seasons pickles and eggs\" title=\"4 seasons pickles and eggs\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-14179\">\u003cbr>\n\u003cem>The Four Seasons: 500 Weihai Road, Shanghai China 200041; 86 (21) 6256-8888\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dintaifungusa.com/\">Din Tai Fung\u003c/a>\u003cbr>\nThe mention of Din Tai Fung elicits a response from tourists and locals alike. It's either an extremely positive one or a heartfelt negative one--rarely did I find an in between. That's because their xiao long bao are the best I've ever had. So what's the problem? A few things: they're located in a rather sterile shopping mall, they're a chain with locations all around Asia and even Southern California, and they actually originated in Taiwan. So for folks coming to China and wanting to try authentic xiao long bao, some look down upon Din Tai Fung because it didn't even start in Shanghai. I have to say, I think this is one of those small facts you should overlook when doing a dumpling tour of the city. You must try these. They are damn fine soup dumplings--extremely addictive with utterly translucent skin, rich broth, and an impressive variety of fillings to choose from. They drape perfectly onto your soup spoon and the attentive wait staff will even show newcomers the best way to eat them (I just pop the whole thing right in my mouth but apparently some people like to suck the soup part out first). If I lived in Shanghai, I'd be a regular. For sure.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-tin-dai-fung-dumplings1.jpg\" alt=\"din tai fung dumplings\" title=\"din tai fung dumplings\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14187\">\u003cbr>\n\u003cem>Din Tai Fung: South Block Xintiandi|Unit 11, House 6, Ln. 123 Xingye Lu (Huangpi Lu) Shanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a>\u003cbr>\nWe were in Hong Kong less than two days, so we spent most of the time racing to get in some major sightseeing. But I did insist on dumplings, so our family friend who lives right outside of Hong Kong took us to get dim sum at his favorite spot. He chose Heichinrou which is located in a large shopping center right along Causeway Bay. Their menu rotates seasonally and features numerous mostly Cantonese dishes. The place was filled with locals, the staff were jamming out baskets and baskets of steamed buns and jiaozi, bowls of steaming noodles, plates of sliced barbecued pork, and beautiful Chinese vegetables. We tried shrimp jiaozi and mixed mushroom jiaozi along with steamed pork buns (much like pulled pork in a delightfully fluffy dumpling--kind of the perfect food if you ask me). Looking around, many tables were getting stacks of the bamboo baskets, relying strictly on dumplings for their lunchtime meal. And I can see why. They were heavenly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/heichinrou.jpg\" alt=\"heichinrou\" title=\"heichinrou\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14181\">\u003cbr>\n\u003cem>Heichinrou: Shop 1003, 10th Floor, Times Square; 1 Matheson Street, Causeway Bay, Hong Kong; 852 - 2506 2333\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>A Few Other Spots:\u003c/strong>\u003cbr>\nThere are only so many dumplings a girl can eat, and there were many more I wanted to try. My one regret was not having enough time to eat more street food while in China. Let's just say I wasn't traveling with the most adventurous group and we were pretty darn short on time, so I'm already compiling a list for my next trip. Here are a few casual spots I'd heard about that came highly recommended and that have made my list for the next go-around. If you find yourself in Shanghai anytime soon, I know they're worth a try. Who knows? I may be right there with you in line:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Jia Jia Tang Bao\u003c/strong>\u003cbr>\nThey are supposedly cheaper than Din Tai Fung although the lines can often be so great that they run out before 1 p.m. A locals favorite--I wish I could've carved out the time to sneak over.\u003cbr>\n\u003cem>90 Huanghe Lu, near Fengyang Lu in Shanghai; 021-63276878\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Shanghai Ren Jia\u003c/strong>\u003cbr>\nLocals also love this spot, and they have the unique and not nearly as common, Tang Bao, a larger soup dumplings with a thicker skin. Many people think of the skin as more of a vehicle to hold the soup rather than an integral part of the dumpling itself. Most spots serving tang bao give diners a straw with which to suck the soup through.\u003cbr>\n\u003cem>1600 Nanjing Lu near Changde Lu (Jing'an Temple Area)\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Yang’s Fried Dumplings:\u003c/strong>\u003cbr>\nYang's doesn't have xiao long bao or the more novel tang bao, but everyone seems to know about Yang's. Sixteen years in business, long lines, and dumplings right out of the pan topped with sesame seeds and scallions has earned them bragging rights.\u003cbr>\n\u003cem> 54 Wujiang Lu and 60 Wujiang Lu\u003c/em>\u003c/li>\u003c/ul>\n\n\n","blocks":[],"excerpt":"Megan Gordon discusses the difference between Chinese buns and dumplings, and highlights a few of her go-to spots for both in Shanghai and Hong Kong.","status":"publish","parent":0,"modified":1277173899,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1348},"headData":{"title":"Dumplings: A Love Story | KQED","description":"Megan Gordon discusses the difference between Chinese buns and dumplings, and highlights a few of her go-to spots for both in Shanghai and Hong Kong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14177 http://blogs.kqed.org/bayareabites/?p=14177","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/22/dumplings-a-love-story/","disqusTitle":"Dumplings: A Love Story","path":"/bayareabites/14177/dumplings-a-love-story","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/header.jpg\" alt=\"dumpling baskets\" title=\"dumpling baskets\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Taking a break after the steamed bun lunch rush\u003c/em>\u003c/p>\n\u003cp>As you may have read last week, I recently returned from China where I spent five days in Shanghai and a hot minute in Hong Kong (two days). While there, we visited the \u003ca href=\"http://en.expo2010.cn/\">World Expo,\u003c/a> did a lot of sightseeing, a bit of shopping, and lots of eating. In particular, lots of dumplings. Last week, I wrote a post about eating out in Shanghai and Hong Kong, but I omitted a major discussion of our dumpling forays because they really deserve their own post. So here we are. \u003c/p>\n\u003cp>Now the first thing to know about Shanghai is that they're famous for their \u003cem>xiao long bao\u003c/em>, or soup dumplings. These dumplings are traditionally steamed in small bamboo baskets, (\"xiaolong\" translates literally to \"small steaming basket\"), and are comprised of a super thin almost translucent skin, rich broth, and savory fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-Varied-Dumpling-Locales.jpg\" alt=\" Varied Dumplings\" title=\" Varied Dumplings\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-14182\">\u003cbr>\n\u003cem>From the fanciest of restaurants, the most common of market stalls, and even on the go in little cups, Chinese dumplings are where it's at.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Buns vs. Dumplings \u003c/strong>\u003cbr>\nWhen we first arrived in Shanghai, we realized that in the States, we'd just been lumping virtually everything that looked like a dumpling into that category and calling it a day. In reality, there's a distinct difference between buns and dumplings. Steamed buns that are made with raised flour are referred to as \u003cem>baozi\u003c/em> and are typically white, fluffy and \"breadier\" as my sisters would say. Steamed buns that are made with unraised flour such as the xiao long bao have a smoother almost translucent skin and are more commonly seen in the South. Then to confuse things even more, you have the \u003cem>jiaozi\u003c/em>: what most Americans consider a pot sticker but the Chinese consider a true dumpling. Jiaozi consist of a savory filling as well but are wrapped into a thinly rolled piece of dough and crimped and sealed along the edges. So by trial and error and a few ordering missteps, we learned the differences quickly and began trying everything from dessert buns, jiaozi, and many kinds of xioa long bao. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where to Get Your Hands on One (or Ten)\u003c/strong>\u003cbr>\nThis list is my no means exhaustive nor do I think it's at all a \"Best Of\" list. I just didn’t try enough dumplings to write with that kind of authority (all the more reason to return). But it is a brief tour of what I found to be the best of what I tried. So without further ado, here are the highlights of a few days in China, dumpling style. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fourseasons.com/shanghai/dining/si_ji_xuan.html\">The Four Seasons\u003c/a>\u003cbr>\nIt's a little ritzy and probably not the most authentic bun you'll ever have, but we found The Four Seasons made extremely reliable steamed buns filled with a variety of filings including a flavorful pork and onion and a spinach and mushroom. The exterior of the buns was light and fluffy--dangerously so as we found ourselves downing more than our fair share and needing a nap before our next sightseeing stop. For us, the location was convenient (and they also do a mean \u003ca href=\"http://en.wikipedia.org/wiki/Congee\">congee\u003c/a> that I'll try and replicate at home), and unlike many more causal spots, they offer a wide variety of pickled vegetables, eggs, and vinegars to accompany the buns. So while this isn't a spot where locals congregate and while they're much pricier than street-side buns, it's worth a stop if you're in the mood to treat yourself to a nice, air-conditioned dim sum lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/4-seasons-pickling.jpg\" alt=\"4 seasons pickles and eggs\" title=\"4 seasons pickles and eggs\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-14179\">\u003cbr>\n\u003cem>The Four Seasons: 500 Weihai Road, Shanghai China 200041; 86 (21) 6256-8888\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dintaifungusa.com/\">Din Tai Fung\u003c/a>\u003cbr>\nThe mention of Din Tai Fung elicits a response from tourists and locals alike. It's either an extremely positive one or a heartfelt negative one--rarely did I find an in between. That's because their xiao long bao are the best I've ever had. So what's the problem? A few things: they're located in a rather sterile shopping mall, they're a chain with locations all around Asia and even Southern California, and they actually originated in Taiwan. So for folks coming to China and wanting to try authentic xiao long bao, some look down upon Din Tai Fung because it didn't even start in Shanghai. I have to say, I think this is one of those small facts you should overlook when doing a dumpling tour of the city. You must try these. They are damn fine soup dumplings--extremely addictive with utterly translucent skin, rich broth, and an impressive variety of fillings to choose from. They drape perfectly onto your soup spoon and the attentive wait staff will even show newcomers the best way to eat them (I just pop the whole thing right in my mouth but apparently some people like to suck the soup part out first). If I lived in Shanghai, I'd be a regular. For sure.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-tin-dai-fung-dumplings1.jpg\" alt=\"din tai fung dumplings\" title=\"din tai fung dumplings\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14187\">\u003cbr>\n\u003cem>Din Tai Fung: South Block Xintiandi|Unit 11, House 6, Ln. 123 Xingye Lu (Huangpi Lu) Shanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a>\u003cbr>\nWe were in Hong Kong less than two days, so we spent most of the time racing to get in some major sightseeing. But I did insist on dumplings, so our family friend who lives right outside of Hong Kong took us to get dim sum at his favorite spot. He chose Heichinrou which is located in a large shopping center right along Causeway Bay. Their menu rotates seasonally and features numerous mostly Cantonese dishes. The place was filled with locals, the staff were jamming out baskets and baskets of steamed buns and jiaozi, bowls of steaming noodles, plates of sliced barbecued pork, and beautiful Chinese vegetables. We tried shrimp jiaozi and mixed mushroom jiaozi along with steamed pork buns (much like pulled pork in a delightfully fluffy dumpling--kind of the perfect food if you ask me). Looking around, many tables were getting stacks of the bamboo baskets, relying strictly on dumplings for their lunchtime meal. And I can see why. They were heavenly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/heichinrou.jpg\" alt=\"heichinrou\" title=\"heichinrou\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14181\">\u003cbr>\n\u003cem>Heichinrou: Shop 1003, 10th Floor, Times Square; 1 Matheson Street, Causeway Bay, Hong Kong; 852 - 2506 2333\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Few Other Spots:\u003c/strong>\u003cbr>\nThere are only so many dumplings a girl can eat, and there were many more I wanted to try. My one regret was not having enough time to eat more street food while in China. Let's just say I wasn't traveling with the most adventurous group and we were pretty darn short on time, so I'm already compiling a list for my next trip. Here are a few casual spots I'd heard about that came highly recommended and that have made my list for the next go-around. If you find yourself in Shanghai anytime soon, I know they're worth a try. Who knows? I may be right there with you in line:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Jia Jia Tang Bao\u003c/strong>\u003cbr>\nThey are supposedly cheaper than Din Tai Fung although the lines can often be so great that they run out before 1 p.m. A locals favorite--I wish I could've carved out the time to sneak over.\u003cbr>\n\u003cem>90 Huanghe Lu, near Fengyang Lu in Shanghai; 021-63276878\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Shanghai Ren Jia\u003c/strong>\u003cbr>\nLocals also love this spot, and they have the unique and not nearly as common, Tang Bao, a larger soup dumplings with a thicker skin. Many people think of the skin as more of a vehicle to hold the soup rather than an integral part of the dumpling itself. Most spots serving tang bao give diners a straw with which to suck the soup through.\u003cbr>\n\u003cem>1600 Nanjing Lu near Changde Lu (Jing'an Temple Area)\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Yang’s Fried Dumplings:\u003c/strong>\u003cbr>\nYang's doesn't have xiao long bao or the more novel tang bao, but everyone seems to know about Yang's. Sixteen years in business, long lines, and dumplings right out of the pan topped with sesame seeds and scallions has earned them bragging rights.\u003cbr>\n\u003cem> 54 Wujiang Lu and 60 Wujiang Lu\u003c/em>\u003c/li>\u003c/ul>\n\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14177/dumplings-a-love-story","authors":["5072"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_1544","bayareabites_1362","bayareabites_4206","bayareabites_4275"],"label":"bayareabites"},"bayareabites_14210":{"type":"posts","id":"bayareabites_14210","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14210","score":null,"sort":[1276520818000]},"guestAuthors":[],"slug":"eating-in-china-a-whirlwind-trip","title":"Eating in China: A Whirlwind Trip","publishDate":1276520818,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n","blocks":[],"excerpt":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","status":"publish","parent":0,"modified":1276520818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":2012},"headData":{"title":"Eating in China: A Whirlwind Trip | KQED","description":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14210 http://blogs.kqed.org/bayareabites/?p=14210","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/14/eating-in-china-a-whirlwind-trip/","disqusTitle":"Eating in China: A Whirlwind Trip","path":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","authors":["5072"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_272","bayareabites_2232","bayareabites_1362","bayareabites_4206","bayareabites_14743"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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