Dim Sum Time is a themed restaurant paying tribute to the beloved Japanese manga series Crayon Shin-chan, in Changning district, Shanghai.
This dish got its name from its crab-like shape and yellow color. It is a mixture of sweet and salty and is crispy on the outside and soft on the inside.
For Shanghai locals, soaked rice in water or soup is a nostalgic sensation reminding diners of when times were hard.
The secret to soya beans lies in the rice wine, which is made by steaming and filtering millet wine with osmanthus, sugar and salt in.
This is a type of chewy noodle soaked in hot decocted scallion oil with tasty dried shrimps.
Tiaotougao is a kind of sticky rice cake bar, a sweet dessert made with sticky rice flour, together with red bean paste as the stuffing and sugar osmanthus on top.
Don't get frightened by the name, the jelly-like duck blood requires delicate skill to make, as a proper amount of sodium citrate needs to be added evenly to the blood before cold storage.
Have you ever bit into a fluffy, savory, steamed bun with juicy vegetables inside?
The dish is usually served as a culinary delight typical to the Yangtze River Delta region during the summer solstice, as summer is a great time to enjoy the field snails commonly found in the area.
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