Fuchsia Dunlop: recommendation

Transcript context

…In Shanghai. The city, not the region. I think you should have hong shao rou, red braised pork. Real home cooking. Delicious combination of soy sauce, rice wine, and sugar, and one of the favorite dishes. I would recommend some Shanghainese wontons in soup stuffed with shepherd’s purse, which is a wild variety of the brassicas, and pork, just to show you the lighter, gentler side of Shanghainese cooking. Then, perhaps, if we’re talking Shanghai, you might one to have one of these dishes that says something about Shanghai as being a mixing pot of different cultures. There’s a very nice crab meat and potato and tomato soup served in some of my favorite Shanghainese restaurants. Which seems a little bit of a fusion with some European influences, the way they use potato and tomato in that soup with local seafood. As you know, the Michelin Guide recently has covered Shanghai, given some restaurants three, two, one star. There’s cheap places you can go. Conceptually, do they understand the food of Shanghai? To the extent they don’t, what are they missing?…

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