Comments for Shanghai Bites: http://shanghaibites.com street treats, small eats and other comfort foods of Shanghai and beyond Sun, 07 Sep 2008 21:56:45 +0000 http://wordpress.org/?v=2.2.2 Comment on Another Vote for Jia Jia by pubar http://shanghaibites.com/2007/09/05/another-vote-for-jia-jai/#comment-197 pubar Fri, 14 Sep 2007 16:25:41 +0000 http://shanghaibites.com/2007/09/05/another-vote-for-jia-jai/#comment-197 thanks for your rec. i did jia jia, dintaifung, and nan xiang all in one day, and jia jia was the best. even better was the fact that i was the tourist. :P thanks for your rec. i did jia jia, dintaifung, and nan xiang all in one day, and jia jia was the best. even better was the fact that i was the tourist. :P

]]> Comment on Bourdain Blows It by » Blog Archive » Yang’s Fried Dumplings - Xi?o Yáng Sh?ng Ji?n Gu?n - ????? http://shanghaibites.com/2007/08/05/bourdain-blows-it/#comment-193 » Blog Archive » Yang’s Fried Dumplings - Xi?o Yáng Sh?ng Ji?n Gu?n - ????? Sat, 18 Aug 2007 16:45:24 +0000 http://shanghaibites.com/2007/08/05/bourdain-blows-it/#comment-193 [...] or two comments insisting that Xi?o Yáng’s are the best. Yang’s place though has been reviewed a million times; well here is is for a million and one [...] […] or two comments insisting that Xi?o Yáng’s are the best. Yang’s place though has been reviewed a million times; well here is is for a million and one […]

]]> Comment on About by brian http://shanghaibites.com/about/#comment-102 brian Wed, 25 Apr 2007 09:52:08 +0000 http://shanghaibites.com/about/#comment-102 Gary, it would be nice to connect by email if you are interested. Regards /Brian Gary, it would be nice to connect by email if you are interested.

Regards /Brian

]]> Comment on The ABD’s of Doujiang by Gary Soup http://shanghaibites.com/2006/12/23/the-abds-of-doujiang/#comment-57 Gary Soup Sat, 24 Mar 2007 02:31:52 +0000 http://shanghaibites.com/2006/12/23/the-abds-of-doujiang/#comment-57 In the Shanghai area, Naked, doufu hua is something different; it's freshly made doufu laced with chili oil and some other condiments. There's also a sweet version of this, laced with a ginger syrup. It has the appearance and some of the sonsistency of "brains" and therefore is called doufu nao in other parts of China. Doujian, by contrast, is made from soy milk before it's made into tofu. Here's a picture of a good Shanghai hawker version of doufu hua: http://farm1.static.flickr.com/160/349117078_f328caca9b.jpg?v=0 In the Shanghai area, Naked, doufu hua is something different; it’s freshly made doufu laced with chili oil and some other condiments. There’s also a sweet version of this, laced with a ginger syrup. It has the appearance and some of the sonsistency of “brains” and therefore is called doufu nao in other parts of China. Doujian, by contrast, is made from soy milk before it’s made into tofu.

Here’s a picture of a good Shanghai hawker version of doufu hua:

http://farm1.static.flickr.com/160/349117078_f328caca9b.jpg?v=0

]]> Comment on The ABD’s of Doujiang by Nakedsushi http://shanghaibites.com/2006/12/23/the-abds-of-doujiang/#comment-56 Nakedsushi Sat, 24 Mar 2007 00:42:48 +0000 http://shanghaibites.com/2006/12/23/the-abds-of-doujiang/#comment-56 Oh man, I was craving this for years before realizing that this also existed in the states. Now I found a hole-in-the-wall northern Chinese place that serves this by my parents house so I'm happy. I find it weird that you call this "doujiang." I always associated "doujiang" as the sweet uncurdled version -- pretty much sweetened soy milk. My parents and I used to always call the salty version "dofu hwa" like "tofu flower" and the lady at the hole-in-the-wall restaurant usually knows that I'm talking about the savory version. Oh man, I was craving this for years before realizing that this also existed in the states. Now I found a hole-in-the-wall northern Chinese place that serves this by my parents house so I’m happy.

I find it weird that you call this “doujiang.” I always associated “doujiang” as the sweet uncurdled version — pretty much sweetened soy milk. My parents and I used to always call the salty version “dofu hwa” like “tofu flower” and the lady at the hole-in-the-wall restaurant usually knows that I’m talking about the savory version.

]]> Comment on A Xiaolongbao Tour of San Francisco by Gary Soup http://shanghaibites.com/2006/04/10/a-xiaolongbao-tour-of-san-francisco/#comment-3 Gary Soup Fri, 09 Mar 2007 07:49:54 +0000 http://shanghaibites.com/2006/04/10/a-xiaolongbao-tour-of-san-francisco/#comment-3 Email me: shanghaigary AT gmail DOT com Sounds intriguing! Email me: shanghaigary AT gmail DOT com

Sounds intriguing!

]]> Comment on A Xiaolongbao Tour of San Francisco by Paul Mones http://shanghaibites.com/2006/04/10/a-xiaolongbao-tour-of-san-francisco/#comment-2 Paul Mones Wed, 07 Mar 2007 18:36:47 +0000 http://shanghaibites.com/2006/04/10/a-xiaolongbao-tour-of-san-francisco/#comment-2 If I need to get you information on an upcoming novel about Chinese cuisine being published in May, how can that be done? Thanks Paul If I need to get you information on an upcoming novel about Chinese cuisine being published in May, how can that be done?
Thanks
Paul

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