Homemade Chinese Zongzi

Ingredients

• About 22 large bamboo leaves, soaked in hot water for four hours until pliable
• Uncolored string (cut into 8 inch pieces)
• 2 pounds of glutinous rice (aka sticky rice)
• 3.5 pounds of fatty pork (pork butt or pork belly work well)
• 1 cup of light soy sauce
• 1 large handful of scallions
• 2 tablespoons of sugar, to taste
• Shaoxing rice wine, to taste

Method

• For the filling, dice your fatty pork into roughly 1 inch cubes and marinate for two hours in a half cup of soy sauce plus scallions. Meanwhile, rinse your uncooked glutinous rice, add soy sauce to taste.
• Cut the strings for tying the zongzi.
• In a wok, add oil and brown your pork, adding more soy sauce, Shaoxing rice wine and sugar to taste.
• Put the cooked meat in a bowl and let cool. Reserve the liquid and mix in with the rice.
• Make sure there are no holes in any of your bamboo leaves. Grab one bamboo leaf, and cut off its stem. Make a cone using the bottom of the leaf. Make sure the tip of the cone is sealed. Add a few spoonfuls of rice. When you get to the center of your zongzi, add two or three chunks of meat. Use a single chopstick to get the rice into the corners of the zongzi. Using a spoon, spoon more rice over the pork into the cone until it is almost full. Leave a 5cm gap unfilled so the rice will have room to expand.
• Fold the remaining part of the leaf over the top of the cone and wrap the rest tightly around the zongzi. Then tie a piece of string all around the zongzi. 
• Boil for about 40 minutes and enjoy.

Chinese Dragon Boat Festival

Dragon Boat Festival of 2014 falls on June 2. Most Chinese festivals include the eating of a particular food among their customs and the Dragon Boat Festival is no exception. Traditionally eaten on the day would go to zongzi, they are pyramidal, bamboo-wrapped packets of steamed glutinous rice with sweet or savory filling.

Shanghai traditional style Zongzi

Each region of China has its own special form of zongzi.In Shanghai, zongzi filling with pork soaked in soy sauce in the middle of the glutinous rice. The best Shanghai zongzi are actually from a nearby town called Jiangxing and many locals still make the 45-minute trek by car to pick up them up for the holiday. As for where you can get the best zongzi in town, Wu Fang Zhai is famous for their Jiaxing-style zongzi. 
Wu Fang Zhai : 28 Yunnan Nan Lu, near Yan’an Zhong Lu, Shanghai
+86 21 6311 5001, ＋86 21 6328 6871

The most creative Shanghai zongzi

1. Rice-skinned mango zongzi

  






Coming in four contemporary flavors -- mango, mocha, coffee, and green tea with red bean -- Starbucks’ Ice Star Rice Dumpling is smaller than traditional rice triangles, and looks far more appetizing.

101 Yuyuan Lu, near Fuyou Lu 
+86 21 6373 0110

2. Lotus paste Zongzi

Wrapped in fresh and fragrant leaves, the lotus paste filling is sweet, but not greasy, making it a perfect Dragon Boat dessert.

18 Daxing Lu, near Lujiabang Lu 

 +86 21 6345 9888

3. Corn and sticky rice zongzi 

Gold corn kernels are mixed with the colorful wuchang rice, a specialty rice from northeastern China, giving this dumpling a eye-popping color clash. In addition to the light taste, this zongzi is made with healthy, whole coarse grains, making it popular among waistline-conscious snackers.

18 Daxing Lu, near Lujiabang Lu 

 +86 21 6345 9888

The Best Way to Eat Hairy Crab

The best way to eat them is simply steamed- with a sauce of rice vinegar, sugar, and ginger to dip the crab in. 

How to eat Shanghai hairy crab

Shanghai hairy crab or Big sluice crab?

"Hairy crab"in English, is also known as big sluice crab (大閘蟹dà zhá xiè) in local name. Da zha xie and hairy crabs are actually considered two different foods by real Shanghai foodies. Although it falls under same family of hairy crab, only those heavier than 150 grams can be classified as da zha xie. It is one of my favourite autumn delicacy. The best time to eat crab is usually in late September to December when they are freshly caught, while normal hairy crab has eaten year-round in Shanghai. 

How to eat 大閘蟹dà zhá xiè

     Tail: Flip the crab on its back and remove the tail.

Top shell: Remove the top shell. This is where most of the roe is hidden. Pull it back to uncover the bright orange rich roe. Remember to remove the small bones at the top. Scrape all the roe together from the body and shell to collect a spoonful of roe. Add a bit of vinegar mixture.       

                                                                                                                            

Body: Break the body in half. 

Break each half of the body into half again. This opens the little partitions where most of the meat is. Hold the legs of the crab and dip the body into the vinegar mixture. Suck or pick out all the meat. You can spit out the little bits of shell without being rude. 

Legs: Using the end bit of the leg, which is sharp and thin, push through the top part of the remaining leg and you'll find yourself with a nice intact piece of leg meat.

Claws: The claws are the toughest part of the crab. Use the crab-shell cracker (or very strong teeth) to break the claw in half. By using a cracker, you avoid getting too much hair on the claws.

Late night dining spots

Last time I have introduced about some best clubs in Shanghai. Image you've drank and danced and drank and partied and drank till you can drink no more. And then you must eat. Shanghai happily indulges by providing a plethora of restaurants open into the wee hours of the morning.

1. Bao Luo

This restaurant located just around the corner from one of Shanghai’s most pulsating local nightclubs, Bar 88, it’s a nice sit-down alternative to the area’s questionable street food stalls and beggars with monkeys. The shēngjiān mántou, or fried buns stuffed with pork, are the size of a fist and sprinkled with sesame seeds on the crispy bottom for extra crunch. Stir-fried black pepper beef might be labeled “Swiss” on the menu, but the wok-thrown slices of tender meat with a mayo dipping sauce are Shanghainese through and through. 
Address: 271 Fumin Lu, near Changle Lu
Telephone: +86 21 5403 7239 
Hours: 11:30am-3:30pm; 5pm-3am

2. Shouning Lu 

This street is famous for its seafood and stewed crayfish dishes, which are available in three different spice levels, making for a late-night marriage made in heaven when paired with a cold Tsingtao beer. There are many options on the one-block street, most of which are open until 4 a.m.
Address: 45 Shouning Lu, near Xizang Lu 
Hours: noon-6am 

3. Er Guang Hundun

The Pang family has been slinging dumplings to feed the nocturnal scene in Xintiandi for the past 16 years, and shows no signs of slowing down. Lines of a dozen or more people frequently queue up for a to-go container of the signature pork and Chinese mustard green dumplings (芥菜肉混沌, jiècài ròu hùndùn), which swim in a finger-lickingly chopstick-suckingly amazing peanut sauce. 
Address: 209-214 Zhaozhou Lu, near Hefei Lu 
Hours: 6:30pm-3:30am 

Best night clubs in Shanghai

1. Linx

Linx Royal Member’s Club is the newest club in the city.  This club owned by Hong Kong super star Nicholas Tse. Here’s your chance to party it up with all his fans.  Before you go, catch up on his movies and albums so you can chat some girls up.
Venue Address: 2F 98 Huaihai Zhong Road


2. M2

Located on the 4th floor of the well known Hong Kong Plaza M2 has became the number 1 international club to party at. Its excellent mix of western and Chinese style ensures that everyone feels at home. As far as clubs in Shanghai go, M2 has generous dancelfoor space and often hosts some of the worlds biggest names in music, such as Armin Van Buuren, Ferry Corsten, Tiesto and so on. If your in Shanghai, you simply must have a night at M2.
Venue Address: 4/F, 283 Huai Hai Zhong Lu, near Huangpi Nan Lu (Hong Kong Plaza)
Phone: 6288 6222

3. M1NT

Mint is Shanghai's premium membership Club sporting a high class cocktail Lounge, and separate Club section.Views from the outside terrace are nothing short of spectacular, as is the long shark tank that graces the clubs entryway. The restaurant is modern with delicious food and dishes, and the club's  always packed with beautiful people., extra  private access for VIPs, and priority given for members, but usually open to all.

Venue Address:24/F, 318 Fuzhou Lu,near Shandong Lu
Phone:6391 2811

Shanghai rooftop bar

Flair

Perched high on the 58th floor of the Ritz-Carlton Shanghai. Flair may not be the highest bar in Shanghai, but it claims the title of highest alfresco watering hole. The split-level outdoor patio puts you at eye level with the iconic Oriental Pearl Tower, an unmatched view to enjoy with Asian tapas and raw bar. Inside, rustic wood goes chic with sleek lines and a modern fireplace.


VUE Bar 

Vue Bat atop the Hyatt on the Bund is a great place to sip on some after work cocktails, or lounge after a long Sunday Brunch. With amazing views of the Bund, wood interior and jacuzzi on the outdoor terrace, it's a beautiful and equipped place to enjoy a mellow night out.


Lost Heaven 

One of the best places to ease your out of town guests into the sometimes perilous world of Chinese cuisine, Lost Heaven on the Bund also happens to have a killer patio. With beautiful views and a sophisticated yet relaxed atmosphere, you’d be hard pressed to find a better evening hangout. Get started on your vacation early with fruity cocktails served in tiki glasses that will make you almost miss those dog days of summer. If you get hungry, nibble on the upscale Yunnan food that’s earned Lost Heaven its reputation as one of the city’s “must visit” restaurants.

Shanghai style Mooncake

Pork mooncake (xiān ròu yuè bĭng 鲜肉月饼)

Unlike the sweet, oily pastries that Chinese people eat during the Mid-Autumn Festival, pork mooncakes are a savory, meaty Shanghainese delicacy that is available all year around.

Where to get it

Pork mooncakes are baked fresh every morning and then sold in traditional snack shop booths open to the street, where they can be sold piping hot to people passing by. These particular mooncakes are from Lao Da Fang - a famous Shanghai old trademark shop established in the snack and mooncake business for since 1851, and their hot mooncake booths can be found in snack shops all over the city. They also have a flagship store at 536 Nanjing Dong Lu near People's Square if you want to eat at the source. 

Shanghai traditional breakfast－“四大金刚”Si Da Jin Gang

There are so many different kinds of breakfast foods in Shanghai, should it be savoury or sweet today? Crispy or soft? With or without soy milk? Today I would like to introduce four most popular foods, they were known as “四大金刚”Si Da Jin Gang in Chinese. 

No.1 Sticky Rice Breakfast Ball (糍饭团Ci Fan Tuan)

 

















The vendor will grab a handful of steamed rice, top it with white sugar, pork meat floss, maybe some pickled vegetables and two full You Tiao(fried breadsticks). He then shapes the whole thing into a ball, puts it in a clear plastic bag. 

No.2 Sesame breakfast Pastries (大饼 Da Bing)

The vendor may ask if you want sweet or savory bing, I like the salty ones, finding the sweet ones a little plain.  

No.3 Fried breadsticks (油条You Tiao)

They are usually eaten with congee or with a bowl of steaming sweetened soy milk. The vendors get started at around 5am and are still making them way past eleven. Fried breadsticks are fantastic when pulled fresh from the deep-fryer. The foot-long bread can be separated into two side-by-side pieces, with a crisp, almost waffle-like exterior, and a light and chewy interior. Best consumed within ten minutes of cooking, otherwise they become very tough and rubbery. Tips: Dip with soy sauce

No.4 Soy Milk (豆浆 Dou Jiang)

I would recommend you to try salty soy milk. This savory soy soup with Fried Dough, or Dou Jiang You Tiao, is a popular breakfast/brunch item in Shanghai. It’s basically a soy milk soup, curdled slightly with the vinegar, and flavored with scallions, sesame oil, pickled radishes and the crispy fried dough. 

Chinese Qingming Festival

Today is Chinese Qingming Festival (Qīngmíng Jié清明节). Different places have different foods for Qingming Festival. In my hometown Shanghai, we eat green rice balls during Qingming Festival. People mix the brome-grass juice with glutinous rice flour and make them into balls with sweetened bean paste and jujube paste as stuffing. Then, the balls are placed on reed leaves and steamed in steamers. The cooked balls are green and fragrant. It is the most seasonable food for Qingming Festival in Shanghai. 

Best Qingtuan in Shanghai

NO.1. Wang Jia Sha

This 60-year-old restaurant has all the traditional flavors and is also experimenting with new ones, now offering about 10 different stuffings, including vegetable stuffing, the pork and egg yolk stuffing and pork floss.The qingtuans dished out here are usually still warm and some even have a few pieces of grass at the bottom, just like Shanghaining remember from when they were growing up.

Address: Wang Jia Sha, 805 Nanjing Xi Lu, near Shimen Yi Lu 

+86 21 6253 0404 

No.2. Cang Lang Ting

Cang Lang Ting, known for its Suzhou cuisine, only serve traditional red bean paste flavored qingtuan, Suzhou cuisine is famous for its sweet flavors, sometimes getting a bit too much even for the legendary sweet tooth of shanghainese. But, when it comes to the qingtuan, sweet is all you need.

Address: Cang Lang Ting, 363 Tianyao Qiao Lu, Xietu Lu +86 21 6426 3350

No.3 Gong De Lin

Gong De Lin offers three different qingtuan stuffings: taro (a perfect balance of the sweet root and the savory wormwood juice), the traditional red bean paste and sugar-free red bean paste, for those watching their waistlines.

Address: Gong De Lin, 445 Nanjing Xi Lu, near Qingqing Bei Lu 

 +86 21 6327 0218