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Cooking Schools

Advance Planning | French Concession (Click here) | Modern Architecture | Art Galleries | Month by Month | The sweltering summer heat begins to kick in and rainfall in Shanghai hits its peak. | Shanghai winters are generally unpleasant, with temperatures that are cold enough to cut to the bone, but rarely chilly enough for snow. | Madame Tussauds | Practise Taichi | Shanghainese Cuisine |


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Learn how to make your own xiao­longbao at the following Shanghai institutions.

The Kitchen at… (www.thekitchenat.com) Great culinary school offering courses in regional Chinese and Western cuisines; good for both long-term residents and short-term visitors.

Chinese Cooking Workshop (www.chinesecookingworkshop.com) Learn different Chinese cooking styles from dim sum to Sichuanese. It also offers market tours and courses for kids.

Street Food

Shanghai’s street food is excellent and usually quite safe to eat. It generally consists of tiny dumpling and noodle shops along with vendors selling snacks like green onion pancakes (congyou bing), steamed buns (baozi), stinky tofu (chou doufu) and baked sweet potatoes (digua). The city’s food streets are also great places to browse for snacks. Try the following destinations:

» Yunnan Rd (Click here)

» Huanghe Rd (Click here)

» Wujiang Rd (Click here)

» Qibao (Click here)

» North Jiangxi Rd (Click here)

Hotpot

A hugely popular winter meal is huoguo (hotpot), with several chain restaurants cornering the market. There are two varieties of hotpot: Sichuan and Mongolian. A typical Sichuan version is the circular yuanyang hotpot, compartmentalised into hot (red) and mild (creamy-coloured) sections, into which you plunge vegetables and meats. Plucking the cooked chunks from the broth, diners dip them in different sauces and then tuck in. It’s a sweat-inducing experience that is best with a group. Mongolian hotpot differ in both appearance and flavour. These are typically a brass pot with a central stove, focusing on thin slices of lamb and vegetables with a nonspicy broth. Again, they are accompanied by sauces.

Ordering for first-timers can be confusing: first you order the stock, then you order the ingredients by ticking off your choices from a long list of items (each with a different price). If there’s no English list, wander to other tables with your server and point to whatever tempts you.

Steamed buns at food stall
ANDREW ROWAT / GETTY IMAGES ©

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