The Financial Times20d
How Shanghai’s ‘western food’ became a cuisine all of its own
The then head chef, Lao Jianrong, had worked at the restaurant for 45 years and was a life-long specialist in Shanghainese western cuisine. When he retired in 2022, Lu took over: “This is my ...
National Post27d
Cook This: 3 satisfying suppers from The Chinese Way, including pan-seared duck breasts
In her cookbook debut, My Shanghai (Harper Design, 2021), Liu spotlighted the seasonality of Shanghainese cuisine. With The Chinese Way, she extends the same “see one, do one, teach one ...
The Star26d
Stirring in luck with nian gao
Stir-fried nian gao is a noodle dish rooted in Shanghainese cuisine. It is made of glutinous rice flour compressed into a long stick, then sliced and dried. This dish is also known in Malaysia as ...
Hosted on MSN7d
Blue Blossom
CheLi and Szechuan Mountain House had a glamorous baby, and its name is Blue Blossom. Unlike its faux-rustic parents, this ...