144 CultureShock! China
deep fried. They are served with loose salt and pepper
next to them.
Boneless eight treasures stuffed duck (ba bao jiang ya)—An
entire duck deboned and stuffed with bamboo shoots,
peas, mushrooms and sticky rice.
Shanghai hairy crabs (shang hai xie rou)—A delicacy in the
fall, Shanghai’s special hairy crabs are boiled and served
dipped in a vinegar sauce.
Greens with winter bamboo (dong suan ta cai)—Green
vegetables stir fried with bamboo slivers.
Pan fried scallion cakes (cong you bing)—A thin pancake
infused with scallions and dusted with sesame seeds on
the top.
Shanghai stir-fried noodles (shang hai chao mian)—A
lunchtime favourite: stir-fried noodles with pork shreds,
mushrooms and green vegetables, laced with soy and
sesame sauce.
Steamed buns (xiao long bao)—Meat steamed in bite-sized
buns, cooked until it has a delicate skin that melts in your
mouth when you bite into it.Refined South: Dim Sum and Dipping
Wonton noodle soup (yun tun tang mian)—Meat-filled
dumplings and strands of long thin noodles served in a
broth and seasoned with fresh chopped spring onions.
Shrimp dumplings (sia jiao)—Chunks of fresh shrimp
steamed in a thin wrapper that creates a tasty juice broth
inside when cooked.
Glutinous rice with chicken (nuo mi ji)—A mix of glutinous
rice, meat, mushrooms and salted egg yolk wrapped in a
lotus leaf.
Barbecued pork buns (cha shao bao)—Savoury pork cooked
inside a bun.
Baked turnip pastry (luo bo si bing)—Delicate flaky pastry
with a savoury filling of shredded turnip and seasoned
with salted ham and scallion.
Spring rolls (chun juan)—The original of the Western
favourite known as an egg roll: meat and vegetables deep
fried in a thin wrapper.