Stay tuned for our next episode…. It might be Xinjiang, Fujian or Beijing….

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

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. 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.

  6. 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!

  7. 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…

  8. 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)

  9. 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.

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