Late lunch was xiaolongbao from the original spot on Wudong Lu.
Still didn’t take a picture — ate them all with dark rice vinegar (the Zhenjiang variety of legendary origin) before I could even pull out my smartphone.
Later that day I would take a taxi to Pudong with several large bags and check in for a red-eye flight direct to LAX. First, I’d eat these eight dumplings — minced pork mixed with spring onion and aspic set inside circular unleavened dough wrappers then folded and pinched shut — directly from the bamboo steamer. These were the same ones I tried after arriving in Shanghai last year: the ones with vinegar poured in the same saucers, red chili sauce served with the same tiny spoons.
Exactly eight dumplings; no more, no less.
Continue reading “Lunch (Thoughts of Shanghai)”
Shanghai’s even got a TIME MACHINE.
It’s located specifically in one of Shanghai’s copious satellite towns: Nanxiang (南翔). Here, in this otherwise sleepy suburb, you’ll travel through time and space to the birthplace of xiaolongbao (also known as God’s gift to man). Here, where they celebrate the myriad genius of our ancestors by cooking dumplings in a bamboo steamer, you’ll be transported to the China of story.
Continue reading “Fly South to Nanxiang”
The first of what will inevitably be many posts praising the Shanghainese food scene…
With a smiling face, dough-caked fingers, and a quick invitation for you to sit down, the waitress at my local steamed dumpling joint is better than yours — not that it’s a competition (and if it were, there wouldn’t even be one).
That said, it’s probably impossible to get a bad meal in the entire city of Shanghai.
Continue reading “6 RMB for the Greatest Dumplings of Your Life”