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Go for the education, stay for the beef noodles: On-campus eats in Shanghai
Fudan University cafeteria photo by Mimi Yang, dianping.com memberIn Googling around in search of whatever it was in preparation for my last Shanghai trip, I stumbled across an informational website...
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Only in China: Teacher Appreciation Fortune Cookie
Fortune cookies in China? It's not unthinkable. I once hauled a big bag of freshly-made fortune cookies to Shanghai, and passed them out after a big meal with my extended family. They were a big hit...
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The Won Lee Restaurant Sign: a wee bit of cultural justice in Florida
Somehow I missed this story as it developed (I don't always have time to read the West Volusia Beacon) but spotted it in a year end summary in the DeLand-Deltona Beacon:In 1999, DeLand passed a sign...
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Say it ain't so: Molecular Gastronomy in China
"Smoke made of green tea rises from the smoked salmon and avocado roll. Shark fin in saffron soup comes in a transparent capsule. Rosy beads in bird's nest soup look like fish roe but turn out to be...
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Solid, Jackson! Shanghainese food comes back to SF Chinatown.
If you had told me a year ago that there would be a full-on Shanghainese restaurant in one of the most venerable locations for a restaurant in San Francisco's Chinatown by this time in 2009, my...
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Yan du xian: Shanghai's Spring Festival comfort food
[Click on picture for source document and more pictures]One of the first things I learned about Shanghainese people was that they all seemed to love a soup they called something like "EEE-tuh-shuh."...
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Vetting Bund Shanghai con't.: Four very different thumbs go up for New Year's...
Expect the worst, but hope for the best, we like to say in the U.S.A couple of posts ago, I embraced Bund Shanghai Restaurant tentatively, based on the imperfect nature of the breakfast fare I tried...
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From the Shanghai Bites Archive: Bourdain Blows It
[Note: I have decided to let my Shanghaibites.com website and blog expire, and am reprising selected posts here in the @GarySoup Blog. This one was posted on August 5, 2007 in Shanghai Bites]I was...
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From the Shanghai Bites Archive: Bow-wow stuffed baozi creates controversy
[Note: I have decided to let my Shanghaibites.com website and blog expire, and am reprising selected posts here in the @GarySoup Blog. This one was posted on February 27, 2007 in Shanghai Bites]No,...
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From Peru with love: Cuy on China's Tables?
Peru has borrowed more from Chinese cuisine than has any other non-Asian nation. Peruvian-Chinese "chifas" (whose name derives from chi fan, or "eat [rice]" dot the Peruvian landscape more than chop...
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Butterfly Effect: Erma Yina, the Blogger, the Movie, the Earthquake and the...
In August of 2004, a tourist took a snapshot of a beautiful young Qiang woman named Erma Yina and posted it on his personal blog. The photo touched other Netizens, resulting in a flood of Chinese...
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Xiao long bao report card update -- Lin Long Fang and Fu De Xiao Long
I'm just back from another month-long foray into the streets of Shanghai, which constitutes a major part of my excuse for not having posted in so long. I vowed not to get hung up on tracking down...
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Lanzhou La Mian -- Part I
On my periodic tours of Shanghai, I'm usually on a mission to visit as many different far-flung notable small eats establishments as I can get to, which means very few repeat visits. However, when I...
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Lao Liang's Got His Roujiamo Workin'!
In a blog post from last year I wrote about the delights of the Xi'an specialties at a food stall in a ramshackle basement food court in downtown Flushing, and of its personable creator, who calls...
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On Dog, Guinea Pig and Real Pig (Not you, AB)
Persons with reservations about the practice of eating dog in Asia are probably not tinfoil hat-wearing PETA regulars, vegans or even anti-red meat. Their often expressed concerns are that a creature...
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Did the Chinese invent the Turducken?
If you've listened to football broadcaster John Madden around Thanksgiving, or even if you haven't, you may know about "turducken." That's a mashup of the words "turkey," "duck," and "chicken" and the...
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Chop Suey: Chinese Cuisine's Prodigal Son
Chop suey was nothing less than the poster child for Chinese-American food in the mid-Twentieth Century. Iconized in art (Edward Hopper) and song (Flower Drum Song), it was also the signature offering...
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Happy New Year, and another Xi'an Ming Chi update
I've been dilatory in updating my blog, and blame fragmented interests plus a twitter addiction; but I can't let the year end with a new post and a hearty Happy New Year wish.My 2009 noshing highlights...
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Lanzhou La Mian Part II
In an earlier post, I documented my love for the Lanzhou Zheng Zong Niu Rou La Mian shops which can be found all over Shanghai (but especially the one on Hainan Xi Long). As promised, Here is a bit...
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Xiao Long Bao Mecca's Faded Glory
Note: an abbreviated version of this post originally appeared in the blog of the Asian Art Museum.The steamed dumpling known as xiao long bao, described so evocatively by Olivia Wu on the Asian Art...
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The Now Bao: Four Postmodern Pork Buns
A year ago, I knew little about gua bao, the Taiwanese steamed clamshell buns stuffed with savory meat. When in New York my mind would be set on their distant cousin, the rou jia mo found at Xi'an...
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Biang! Biang! You're Fed
Biang biang mian, a.k.a. you po che mian at Xi'an Famous Foods, Flushing[This article has also been posted in my Full Noodle Frontity blog]"Biang Biang" noodles are the stuff of folklore. Not because...
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Poster Bao for San Gabriel Valley Dumplings Hails from San Francisco
I post a lot of pictures, largely food-related, to flickr. They're licensed as Creative Commons - Attribution, which means that anyone can use them for any purpose whatsoever as long as they...
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Dumpling Kitchen -- Pretender to the Dumpling Throne?
I haven't been doing my homework; otherwise it wouldn't have taken me two and a half months to discover a new Shanghainese restaurant out in the fog belt claiming dumpling royalty. It wasn't until...
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Hang Fer Lo, the "Delmonico's" of 19th Century San Francico Chinatown
"Hittell's Handbook 0f Pacific Coast Travel," by John Shertzer Hittell had this account of San Francisco's leading Chinese Restaurant in 1885:The Hang Fer Low Restaurant, on Dupont street, between Clay...
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