I didn’t know today (22 Jan 2010) is La Ba Jie until I watched the morning news.
La Bameans the eighth day of the 12thmonth in Chinese Lunar Calendar. The whole month is regarded as the coldest time in the year and in Chinese we put La in front of some other word to indicate this special time, for example La Yue is putting La in front of the Yue (month) means the coldest month. Read More…
When the weather is getting colder, I am just craving for Beijing Roasted duck. The fat, the crispy skin and the rich sauce, mmm…… feel so good in the cold winter!
Quan Ju De is my favourite place to have Beijing roasted duk. I know there are some others in Shanghai, for example: Yan Yun Lou, which is the Shanghai brand for Beijing Roasted Duck and also very well known in Shanghai. But I just feel Quan Ju De is better. Read More…
In recent days if you happen to pass some restaurants, hotels, bakeries or food stores, you probably will notice that many people are queueing there for a box/bag of something. Some small bakeries are even closed because the space is completely occupied by those boxes and the people who are collecting the something. Read More…
You might find recently in the street people are selling some green cone shaped pods. They look like a kind of plants and local Shanghainese eat them like a snack. Yes, you are right. It’s one of the summer delicacies in this area (Yangtze Delta) – Fresh Lotus Seeds. Read More…
Sarah from England is visiting Shanghai this week. She is a vegetarian, so I took her to Gong De Lin, a well known Chinese vegetarian restaurant with long history.
We ordered a few dishes which are the restaurant specialities and interestingly they all have meaty names, for example, vege sweet and sour pork, vege fish etc. To me, it was a bit weird that coming to a vegetarian restaurant for fake meat food.
When all the dishes were brought on the table, I was amazed by the chef’s creativity because all the vege dishes looked and tasted very much like the real meat or fish. Read More…
It seems that Keith and Graeme had some food issues in Shanghai. They stayed in a four star hotel in the suburb of Shanghai because it is close to where they work. They don’t have many choices of the food as there are not many restaurants nearby. All they can do was eating at the hotel.
They felt a bit bored with hotel Chinese food after a few days in China. Then they asked if the hotel can provide some western food. After having the yes answer, they asked what exactly the hotel could provide.
Steak!
Anything else?
NO, only steak. Read More…
I never knew that the Chinese breakfast could be one of the problems of choosing hotels in Shanghai until I heard the story from Keith and Graeme.
They originally booked a four star hotel in Shanghai and stayed for a couple of days. But they decided to change to a five star international hotel afterwards.
Why? The Breakfast. Read More…
I seldom eat Lanzhou handmade noodle in Shanghai because generally Lanzhou noodle houses by street give people a dirty and mess image. Every time I wonder myself if handmade noodle I ate would crash my stomach then give up, even Lanzhou noodle is not bad at all in taste.
However, today I popped into the Lanzhou noodle house at the corner of Dongchang Road crossing Century Avenue. It is clean and tidy layout inside restaurant, immediately, I really want to have my noodle today. Read More…
A few key words about this restaurant:
- Best service
- Best quality
- Best dining enviornment
- Highest price
I was told Din Tai Fung actually is a Taiwanese restaurant. And I guess their target customers are from overseas. The price is far higher than other restaurants in Shanghai, but still a lot of foreigners and some local Shanghaiese go. Read More…
The Dragon Boat Festival is coming next week. Now Zong Zi, the traditional food for Dragon Boat Festival, are everywhere in Shanghai.
Zong Zi, translated as Glutinous Rice Dumpling is basically glutinous rice wrapped in leaves (I wonder why Chinese food is always translated to dumpling). Most of them are cone shaped and some may be stuffed with meat, red bean paste etc. So it may taste salty or sweet.
Today’s morning news said that now less and less people make their own Zong Zi for the festival, especially young generation. The reason the news concluded is because the new generation don’t know how to make it. Read More…