#shanghai eats

[piavalesca]

lotus eatery at dinxi lu.

one of shanghai`s finest yunnan restaurants. i am so in love with this province’s cuisine!

[time-toeat]

[nodessertsthanks]

Not too shabby for a 10 a.m. meal. There's an awful lot going on in there, though the predominant flavors are sweet, savory, and fatty, with just a touch of heat and freshness from the cilantro and chilies. But it was the bread that stole the show. Nicely crisp on the outside, tender, hot, and moist, with just a bit of stretch on the interior.It's a dish that's actually far more common in Xi'an (if you live in New York, you may have seen a version sold as "Chinese Hamburgers" on the menu at Xi'an Famous Foods), but as we all know, the freshness of bread can make or break a sandwich, and seeing as we saw this particular bun being kneaded, shaped, and steam-griddles right in front of our faces, it doesn't get any fresher than this.It also happened to have a higher ratio of cilantro and peppers mixed into the filling, as well as more filling within the bun than any version we would try after heading to Xi'an a few days later, where they're EVERYWHERE. ...from Kenji’s Shanghai adventures

[omilyshanghaiblues]

This is a Chinese crepe I got for breakfast. It has a donut in it. Also two eggs, sweet brown sauce, onions, herbs, hot peppers, and crispy fried tofu skin, which doesn’t even make sense. Did I mention the donut? No, actually, it was delicious.

[procrastin-eating]

Shanghai's famous 小杨生煎包 (pan-fried soup pork buns) in all their crisp, greasy, and golden glory.