Shanghai, Jiangsu, Zhejiang Food Explained Pt. 1

48 thoughts on “Shanghai, Jiangsu, Zhejiang Food Explained Pt. 1”

1. 😍

2. All the food looks familiar to me. That is funny. You guys described it perfectly.

3. favorite part, so proud of these food from my hometown

4. The flavor is usually subtle in that region. They focus more on the ingredients than using strong flavoured sauces.

5. Shanghai, Zhejiang provinces and the surrounding areas are well coordinated regarding food production standards and measures. It has a reliable railway system that connects the urban and rural areas in anticipation of lockdowns, or in cases of discipline. The railways are efficient in transport of food, raw materials and all needs designed for the indoor farming methods standards in the cities and rural areas. Respectively. SMEs……General practices of coordination of supplies, suppliers, logistics standards and measures implementation./G.M Industries.

6. This is such a valuable series! Thanks for sharing. I love exploring food by regions. This makes it easier. 🙏☺

7. Shanghai 💕💕💕💕

8. Also the difference between Shanghai shaomai & Cantonese shaomai is not necessarily the filling. The main difference is that Shanghai shaomai dough doesn't use eggs so is white & the Cantonese one is egg-based and thus yellow.

9. Also it's actually quite common to have white steamed bun like the one you have with the pork. Usually it's served with MiFen Rou (steamed thinly sliced pork bellies with layers of glutinous rice) or MeiCai KouRou (a Szechuan dish of steamed thinly sliced pork bellies with layers of chopped pickles called MeiCai

10. The smoked fish is smoked then fried, like how the Brits eat kippers. (not smoked instead of fried mentioned in the video)

11. Hola FUNG BROS., 🙏Kaise han app? Enjoyed the video, 👌 walk through my by 👍 it, Thanks & Regards, Fiblee Support Team. 🥳

12. You're explanations and cultural view is dope and informative. Keep it going! ❤

13. well, I would prefer steam fish over fried fish.

14. I went to 456 Shanghai on a Thursday night a few months ago back in October when I took a trip to NY. It was great! When you're on vacay, you often forget that you're there on a random weekday, so while in Chinatown most places were either closing or no longer serving food when we got there. We stumbled upon 456 & they were still kind enough to still cook for us. The Xiao Long Baos were good & I also ordered the Eggplant with Mince Pork, it was 🔥🔥🔥! The staff were really great people too, giving us tips about Chinatown NY since it was our first time there.

15. You know the culture is rich when their cuisine has a lot going on to it like specifically categorized.

16. Nice video! Makes me miss home.
    The tofu knot is called 百叶结 (bai ye jie), very common in the dish shown in the video with bamboo but also common in a braised dish with stewed pork from Jiangsu region.

    The 荠菜 (jicai) shown with the wonton or the rice cake is actually usually not the vegetable that's in the Shanghai veggie rice (菜饭) dish, as that's typically baby bok choy or a variation of it, like 油菜.

17. And the tofu nuts in the soup is called 千张 qian zhang

18. The eel dish from 11.26 was a nanjing dish we call it 软兜 ruan dou.

19. Excellent episode! You guys continue to improve and inform. Happy New Year 🎊

20. Love that you did this video to highlight foods/dishes from Jiangsu. Made me miss their cuisine, its been ages since I've had good Jiangsu dishes.

21. Great new series guys! Please continue doing other provinces and regions as well! Looking forward to the Guangzhou/Hong Kong episode!

22. Good series guys. My Wife and I have been following you for a minute. We will be visiting 2 of your spots this weekend. Delicious food Thanks

23. this video is killing me! the food looks soooooo good. Salute from Thailand/

24. Aww I was surprised yan shui ya （盐水鸭）, a Nanjing dish, wasn't featured here!

25. Great job guys. All chinese foods rock!

26. I love the food awesome from Ontario CANADA live on Chinese food at one time in my life in Vancouver B.C. CHINA TOWN.

27. Whenever you guys do the Xinjiang episode, you should def consider checking out Lagman House. I believe it's the only Dungan (Northwestern Hui migrants to Central Asia) restaurant in the city!

28. I love this series idea!! So excited to see all of the provinces represented! Ahh that food looks so good

29. 江浙菜有点偏甜口，还是川菜够味

30. GOOD LUCK WITH YOUR FOOD BLOG SHOWS GUYS

31. There is nothing bad happening in China guys… still remember what they said too you about Irak … and all those other wars ..? You may not believe this but Your being brainwasched again…

32. You guys should stretch it out by focusing on each main regional cuisines (Guangdong/Cantonese, Sichuan, Anhui, Shandong, Fujian(S/O to its closely related Teochew cuisine), Jiangsu, Hunan, Zhejiang) for an episode each of this series
    There are also the lesser-known sub-regional cuisines which are
    1. Xinjiang cuisine from the Far West (Uyghur, Hui/Muslim Chinese & Central Asian-influenced foods)
    2. Yunnan & other ethnic minority cuisines from the Southwest (I think this one along with Fujian(Min) & Chaozhou/Teochew cuisine are the most underrated)
    3. Tibetan/Himalayan-influenced cuisine (Gansu, Qinghai food)
    4. Mongolian[Inner] (Has Russian, Northern Chinese, & original nomadic Mongol influence),
    5. Hakka cuisine
    6. Hainan cuisine (fun fact: Fei of miss A (formerly) hometown is Hainan XD)
    7. Dongbei cuisine (from the Northeast near Manchuria & Korea)

    Last but not least is all the overseas interpretations & adaptations of Chinese cuisines. Korean-Chinese, Japanese-Chinese, Taiwan-Chinese, LatinAmerican-Chinese, South Asian (Indian-Chinese(Gobi Manchurian), Pakistani[Jalfrezi] ), The Americas/Western (Chinese-American/Canadian/Caribbean/British/Australian) & the best adaptations outside of China in my biased opinion lol: Southeast Asian-Chinese food (Malaysian-Chinese/Singaporean-Chinse, Thai-Chinese, Cambodian-Chinese, Vietnamese-Chinese, Filipino-Chinese, Indonesian-Chinese etc)

33. Exciting series! And very informative to people that don’t know much about Chinese food. Can’t wait for the HK/Southern Chinese food episode!

34. I remembered that smoked fish dish with the episode with Jimmy O.Yang. I remembered he hated that dish. Shwing!

35. Nice to see you guys doing a deep dive! As an old(er) I appreciate the more documentary style. Well researched, can't wait to see more!

36. I’ve seen you guys countless times at St. Marks, especially in front of SC Mountain House.

37. What is the name of the Pork dish please @12:28 the subtitles call tompo pork, is that correct?

38. FUNG BROS This is GREAT! Strongly suggest you consider crossovers from time to time with "Blondie in China" who travels China in most places Americans and the rest of the world have never heard of and eats the food. I've learned more from her than anyone about Chinese regional and hyper local cuisines. And I've watched A LOT of content.

39. Loved what youre doing with this type of episode.

40. I can believe how no one want to work in the USA. On more freaky fast that is baby.

41. some deep cuts right here. love this type of videos

42. Such an informative video! Thank you so much for making this series 🔥 feeding both my head and my stomach. Can’t wait for the next episode 🙌🏼

43. Shanghainese is my favorite

44. love this series already

45. Thanks for highlighting this food. My family is originally from this region.

46. Aside from Sichuan it basically tastes all the same it’s a Chinese myth

47. I like yunnan food, it’s very unique and underrated

48. Song Dynasty existed from 960-1279, so most of the its time wouldn’t be 1,000 years old.