CHINA (East) - SHANGHAI

CHINA (East) - SHANGHAI

Shanghai is considered the culinary capital of China and the Paris of the East. Due to mild weather, this region teams with freshwater fish and offers abundant produce, rice and, most importantly, tea and wine. Local cuisine, referred to as red cooking, features slow-simmering dishes. Complex sauces are usually seasoned with plenty of sugar and rich dark soy sauce.

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[Photo] Martin Yan"A global hot spot since the 1920's, today's Shanghai is 16 million people strong and more cosmopolitan than ever. Dropped off on the waterfront, surrounded by its 19th century European style buildings and towered over by skyscrapers, you wouldn't even know you were in Asia. This lively city attracts great chefs from all over the world. You'll find food from every region in China ... though sweeter in flavor and richer in color here. With a wide choice of pan-Asian and foreign cuisine, it's a food lover's paradise! But don't miss the famous native dishes, like Shanghai juicy dumpling and eel."

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Chef Yan's Weekly Menu

Appetizers
Crispy Chrysanthemum Fish in Sweet and Sour Sauce
Steamed Crabs with Shaoxing Wine Sauce

Soup
Soft Tofu and Spinach Soup

Entrees
Red-Cooked Chicken
Curried Seafood Over Rice

Dessert
Eight Treasure Steamed Rice Pudding

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Ingredients of the Week

Glutinous Rice

Soft Tofu (Bean Curd)

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Cracking Crabs

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