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Recent News & Reviews
Shanghai
Charmant: Old Reliable

We’ve mentioned Charmant before on Culinary Backstreets, giving it a nod for its night-owl dining opportunities (it closes at 2 a.m.). Continue »

Shanghai
A Shan: Time Capsule

In the early 1980s, Xue Shengnian was a farmer out in the village of Hongqiao. On the side, he painted houses and factories to try to make ends meet. Continue »

Shanghai
Tangyuan: Light Up First Night

Lantern Festival (元宵, yuánxiāo, or “first night”) is the 15th day of the Chinese New Year, and marks the last day of Spring Festival.  Continue »

Shanghai
Guang Ming Cun: Shanghai Soul Food

On one of Shanghai’s busiest shopping streets, amidst the glittering Tiffany & Co, Piaget and Apple stores, Guang Ming Cun is housed in a nondescript four-story building. Continue »

Shanghai
Auspicious Eating: Ringing in the Year of the Sheep

As the moon starts to wane each January, people throughout China frantically snatch up train and bus tickets, eager to start the return journey to their hometown to celebrate the Lunar New Year (春节, chūnjié) with their family. Continue »

Shanghai
First Stop: Fuchsia Dunlop's Shanghai

Editor’s note: For the latest installment in our series First Stop, we asked Fuchsia Dunlop where she stops first for food when she heads to Shanghai. Continue »

Shanghai
Dwarf’s Pastries: Little Bites, Big Flavor

Shouning Lu is known as Crawfish Street, with street food vendors often stewing, grilling and frying up the same seafood dishes up and down the one-block stretch. But there’s one land-lubbing vendor that has carved out a niche for itself: Ǎizi Xiànbǐng (矮子馅饼), or Dwarf’s Pastries. Continue »

Shanghai
Tea in China: Reading the Leaves

Although coffee culture is booming in China, the Middle Kingdom is still the world’s biggest consumer and producer of tea leaves. The drink is so important that one Chinese proverb claims, “It is better to be deprived of food for three days, than of tea for one,” and tea is included on the list of the seven necessities of Chinese life (along with firewood, rice, oil, salt, soy sauce and vinegar). Continue »

Shanghai
Bamboo Sichuan: The Big Chili

The temperature has officially fallen off the register, and there are days when Shanghai seems bleak indeed, the cumulus clouds of winter hugging the skyline uncomfortably close. Continue »

Shanghai
Holy Cow: Beefed-Up Hotpot

Editor’s note: Soup Week at Culinary Backstreets heats up with our second installment in the series, in which our Shanghai correspondent reports on a new hotpot specialist in Xuhui that takes extraordinary care in how it sources ingredients. Continue »

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