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Tag Results for 'French Concession'

Shanghai
Spicy Moment: The Hunan Touch

It’s a rare feat, even in Shanghai, when a Chinese restaurant serves authentic dishes in an atmosphere that is style-conscious, laid-back and affordable. Spicy Moment manages all three, so it’s no surprise to learn that the owner, Lao Deng, owns a quirky interior design shop just across the street and constantly moves between the two spaces. Continue »

Shanghai
Shanghai’s Top 5 Vegetarian Eateries: Beyond Buddha's Delight

Strict vegetarians in Shanghai face a double-edged sword when it comes to staying meat-free. On the one hand, the country’s large Buddhist population means they are in good company. Continue »

Shanghai
Fengyu: Fast, Cheap and Out of This World

At noon, the line stretches out the door and there’s a noisy rumble of loud voices inside the Ruijin Erlu and Nanchang Lu branch of Fengyu (丰裕), a neighborhood staple that has fed locals for decades deep in the heart of the former French Concession. Continue »

Shanghai
Ask CB: Shanghai's Summertime Superfruit?

Dear Culinary Backstreets,
I keep hearing buzz about “yangmei” season in Shanghai. What’s all the fuss about this fruit?

Continue »

Shanghai
Palace Duck: Under Pressure

Some people argue that it’s not KFC’s secret blend of 11 herbs and spices that makes their fried chicken so successful, but rather the cooking technique. Continue »

Shanghai
A San Kao Ya: Ducks in a Row

At Culinary Backstreets Shanghai, we’ve already raved about the delicious regional varieties of roast duck – from local Huaiyang birds to the imperial Peking to shāo wèi (烧味), or Cantonese-style. While they each have their own unique breed of deliciousness, we are particular fans of A San’s fusion version. 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
Step Away from the Buffet: A Shanghai Breakfast Primer

Editor’s note: It’s Breakfast Week here at CB, and to kick off the series, we first head to a street corner in the heart of Shanghai that offers a remarkable variety of breakfast foods. Stay tuned all this week for more morning dispatches from other CB cities. Continue »

Shanghai
Lao Beijing Shuan Guo: Hotpot Hotspot

The hotpot’s storied history stretches back over a millennium in China. The cooking method originated in Mongolia, where legend has it that warriors used their helmets as makeshift pots, boiling strips of horse and lamb meat over campfires to sustain them as they made their way south to breach the Great Wall. As hotpot cooking proliferated, regional variations took their toll on the meal’s simplicity, earning it the nickname of “Chinese fondue” among some Westerners. Continue »

Shanghai
Roast Duck: Chopstick Lickin' Good

The Chinese have appreciated the finer qualities of roast duck for millennia, and in that time, they’ve refined their cooking techniques into a virtual art form. Continue »

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