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Currently viewing the tag: "Shanghai cuisine"
On October 19, 2011 By Shanti Christensen (湘緹)
There has never been a more simple hóngshāo ròu (红烧肉, red-braised pork belly) known to me until the day I visited Chen Chen’s family in Shanghai. Deliciousness is the result after braising pork belly in soy sauce, sugar, ginger, and star anise. This recipe is for a hóngshāo ròu of a sweeter flavor. For my friend’s [...]Continue Reading →
This recipe was taught to me by Zhu Dandan in Beijing who learned it from her Shanghainese grandmother. Her grandmother only stir-fried the dumplings. Zhu Dandan stir-fries the dumplings with diced vegetables to make it more nutritious for her family. I mince a 1-inch piece of ginger and mix it into the pork [...]Continue Reading →