Carlin here, with thoughts on Shanghai! Let’s talk about food. Every time I visit home, this is a major topic of discussion with questions ranging from the well-informed to the absurd, yet all questions somehow seem to reference First Wok. And why wouldn’t they? I still consider it some of the best Chinese food in the world…
Similar to the questions that surround it half a world away, the food itself seems to range from exactly what you might expect to absurd, at least to my meat-and-potatoes, classically midwestern palette— and what an adventure it has been! I’ve resolved myself to try anything once when it comes to food. Sometimes I only last one bite (here’s looking at you, spicy chicken feet). Other times, I am surprised by how much I enjoy a dish (cow tongue is one of my favorites; the only downside is the texture, which, unsurprisingly, is like a tongue).
It’s important to note here that I’ve been talking almost exclusively so far about exceptional foods I’ve eaten. Standard Shanghai cuisine is… well, it’s not so easy to describe. What’s the standard Chicago cuisine? New York City? Standard Keokuk dishes? In each case, it’s a mixed bag, a gastronomical inheritance based on the different cultures that settled the area and what foods are readily available based on geography, climate, and socio-historical circumstance. Luckily for all of us in Shanghai, Keokuk, and everywhere in between, the twin forces of globalization and technology ensure that almost anything is available 24-hours per day, 365 days per week. Any food you can think of, it’s in Shanghai. I just did a quick Taobao search—Taobao is like a cheaper Chinese version of Amazon—and Ranch dressing is, in fact, available here. This not to mention that I’ve seen more KFC’s in China than I have in the States. These things aside, there is a ridiculous variety of food available in Shanghai, Eastern and Western, fast food to fine dining. So here I’ll focus on what’s specifically Chinese.
While it’s true that every type of Chinese food is available in Shanghai, history and geography allow some food traditions to thrive. When I think of food traditions from home, I think of soups, steaks, tenderloins, and corn. Shanghai is known for their food being sweet-tasting compared to other parts of China (each province has certain culinary attributes associated; for example, Sichuan Province is known for having spicy food—but you can find it all in Shanghai). One popular Shanghainese dish is xiaolongbao(which also happens to be one of my absolute favorites). It’s a type of small dumpling usually bought four at a time. You should be careful when eating them as they’re filled with hot soup and meat (hint: bite the corner, drink the soup, eat the dumpling). Other classic Shanghai staples include seafood (all sorts of fresh fish, frogs and toads, and especially steamed crab), fried noodles, and duck blood soup (which is exactly what is sounds like— cubes of duck’s blood in vermicelli soup).
It’s not every day I eat traditional Shanghainese food though. There’s no need to do so with such a variety of authentic options available from all over China and the world. I feel lucky to have such culinary options and experiences here, on campus, in restaurants, and in the welcoming homes of my international friends (you should have seen our Thanksgiving day feast last year…). If you’re interested in hearing more about this sort of thing, I can keep you updated on specific restaurants and food experiences that I have—send me an email or a message and let me know what you think!
With Love,
Carlin