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what are our expectations? which of the things we desire are within reach? if not now, when? and will there be some left for me? i took a walk through this beautiful world felt the cool rain on my shoulder found some something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la sha la la la la sha la la la la china s younger generation is driving a growth in consumption. this is where the real power is china. if you live in manhattan like i do and you think you live in the center of the world, this place, shanghai, will confront you with a very different reality. turn down a side street, it s an ancient culture. a centuries-old mix of culinary traditions, smells, flavors. a block away, this. an ultra modern, clanging cash register, levels of wealth, luxury, the sheer volume of things and services unimagined by the greediest, most bourgeois of capitalist imperialists. the city split b ....
that works. mm! oh, they re good. yeah. i think they cook it a few seconds. that s the secret. yoba sha are tiny little shrimp, deep fried first, then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what s distinctive about it? well, this, for instance. it s often black or dark and heavily inflected with oil, soy, and sugar. shanghai is and has been for some time a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar, and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. it s the best of both worlds, great sauces, great ingredients. there s hung shao ro, braised ....
Some time, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. it s the best of both worlds. great sauces, great ingredients. there s hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. xiang ya, duck that s been marinated, blanched, then reheated, smothered in a sauce made from the reduced drippings left in the wok with dark soy, salt, and sugar. ....
Shanghai is, and has been for sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. it s the best of both worlds. great sauces, great ingredients. there s hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. xiang ya, duck that s been marinated, blanched, then reheated, smothered in a sauce made from the reduced drippings left in the wok with dark soy, salt, and sugar. ....
Shanghai is, and has been for sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. it s the best of both worlds. great sauces, great ingredients. there s hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. xiang ya, duck that s been marinated, blanched, then reheated, smothered in a sauce made from the reduced drippings left in the wok with dark soy, ....