Shanghainese food

Going back to Shanghai this Christmas, I present you this detailed summary of traditional Chinese food that I encountered that I guarantee will shift your focus away from whatever kind of food you are eating right now.

Xiaolongbao 小笼包, otherwise known as steamed buns, originated from Shanghai, my hometown. The bamboo basket was filled with delicate buns, each one shaped into a perfect dome and filled with juicy meat inside and a flour skin outside. A dip of the vinegar and your xiaolongbao would be ready. A bite on the soft skin is followed by a flood of rich soup. Inside you have the absolutely delicious stuffed meat that you finish with contentment.

And then you have the Shengjianbao 生煎包, a pan-fried speciality in Shanghai. With a bite on the crispy skin and a dip in the vinegar sauce, you are ready to go. The fluffy, chewy sensation is something you could only get when eating this particular dish. You lift up the chopsticks and see the golden bottom that just got fried, as well as the sesame seeds, and a cherry on top.

Late December was “Winter Solstice” 冬至, one of the 24 seasonal terms in China. It meant that winter has officially arrived. A must-do on that day is to make dumplings. We have minced meat and some finely chopped cabbage wrapping the ingredients into the dough, while preserving the aesthetic element of the dumplings. 

Last but not least, you have the red braised pork or hongshaorou 红烧肉. With a bit of ginger, sugar, and dark sauce, the pork belly is ready to be enjoyed. The soft, sticky texture makes it melt very easily, the sticky and sweet tastes make it irresistible to your taste buds.

With a bubble tea in hand, its natural scent from the milk tea and taste of the chewy tapioca pearls with rich brown sugar and honey, along with the variety of dishes laid out before you, you are going to want to come back and visit this place once again.

©️ Written and picture taken by Michlle Wang 王裕昕; Edited by Suyin Chan 陈素茵