今日上海
People
in Brief
Purple perfect the versatile vegetable
November 18, 2016
IN China, when a photographer tells photo subjects to say “cheese,” the old-fashioned word used to evoke smiles for th
All cut and dried preserving freshness
November 11, 2016
BEFORE greenhouses could supply year-round vegetables or fridges were introduced to prolong the life of vegetables, the sun was th
Spice things up
November 04, 2016
SOME like it hot. Food, that is. And regional Chinese cuisine offers some among the tastiest spicy dishes in the world. Some pe
Autumn fragrance osmanthus oozes depth
October 28, 2016
CHINESE mythology and culinary traditions fuse in the sweet aroma of osmanthus, a flower that blossoms in the autumn and fills the
‘Chinese Cheese’Fermenting flavor
October 21, 2016
FERMENTED tofu, which is known in Chinese as furu or doufuru, is an intriguing condiment in Chinese cuisine. The texture of fer
Bibs on, nutcrackers at hand: dive into crab feasts
October 14, 2016
“EVEN after death, their armor and their lengthy spears are never forgotten, so nice they look, piled in the plate, that fir
Bone of contention Michelin has us stewing
October 09, 2016
THE Michelin Guide has finally come to China, stirring up a pot of controversy in its wake. First there was an uproar about the
Food festival brings world of flavor to Shanghai
September 30, 2016
TIANDI Restaurant Week will be held at Shanghai Xintiandi and THE HUB, from October 1 to 20. This celebration of all things gourme
The golden nectar versatile yellow wine
September 23, 2016
YELLOW wine, or huangjiu, is the Chinese liquor that best represents the autumn season. It’s also one of the most versatile
In orchestra of the kitchen, sauce is soloist
September 18, 2016
THE idiom “to die for want of lobster sauce” is based on the tale of a grand feast held in honor of French King Louis
