Though giant pandas subsist almost exclusively on one single plant – bamboo – the same would not stand for the other, more human, natives of Sichuan province. Its capital city, Chengdu, was once famed as the start of the southern route of the Silk Road, along which exotic vegetables and spices were ferried inland from Burma, India and around Central Asia. Continue »
Tag Results for 'noodles'
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 »
In the lead-up to the 2010 World Expo, the government tore down one of Shanghai’s most famous food streets, Wujiang Lu, so the city would appear more “civilized” in the eyes of businesspeople and tourists visiting from around the world. Sparkling cookie-cutter international brands replaced family-run hawker stalls, and Wujiang Lu’s fried bun purveyors and stinky tofu vendors were scattered across the city. Continue »
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 »
Unwieldy English restaurant names often lose a lot in translation. Take Zhu Que Men, or “The Gate of the Vermillion Bird.” The name, which draws on Chinese astrology and Taoism, might seem a little highfalutin’ for a home-style noodle joint, but the subtext speaks volumes. Continue »
Hairy crab season is once again sweeping Shanghai’s diners into a frenzy, with the bristly crustaceans popping up on street corners, in streetside wet markets like Tangjiawan Lu and, most importantly, on dinner plates. This year we’ve even seen reports of elaborate live crab vending machines hitting the streets in Nanjing and an attempt to start a black-market trade in German crabs. Continue »
It’s been two weeks of cycling through China’s Qinghai province, and the food selection is slim. The majority of the province sits on the vast Tibetan Plateau, well above the tree line in conditions too harsh for significant cultivation. Yaks graze on well-trampled grass as far as the eye can see, with white yurts and colorful prayer flags dotting the hillsides and each summit pass. Continue »
Editor’s note: This feature, by guest contributor Gizelle Lau – a Chinese-Canadian food and travel writer based in Toronto – is the first in an occasional series on “diaspora dining,” covering the best places to find our favorite cuisines outside of their places of origin.
The history of Chinese in Canada – pioneers who left their native land in pursuit of a better life and future – is a familiar immigrant story. Continue »