Zhuzhidou Jitang Douhua is a kind of soybean jelly cooked in chicken soup. The dish was created by Lu Miaoxiang in 1905, while the brand was founded by his descendants in 2013.
Dim Sum Time is a themed restaurant paying tribute to the beloved Japanese manga series Crayon Shin-chan, in Changning district, Shanghai.
This dish has a strong Shanghai flavor and calls for exquisite preparation.
Qingtuan, or sweet green rice balls, is a Qingming Festival (Tomb Sweeping Day) food, usually used as an offering in ancestral rituals, with a light scent of grass.
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.
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.
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.