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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 ....
Pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar, and anise. hung shao cha yu, a small fish poached first in rice wine, salted in light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. jung 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. and this to round things out. yan du shin, a clay pot soup of bean curd-based stock with salted pork belly, tofu ribbons, and bamboo shoots. mm. oh, good flavor. this is a socialist country, supposedly. yeah. a communist country, supposedly. it is in fact, from all the evidence that i ve ever seen, the most dynamic capitalist country on earth. ....
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 its ingredients and intention of preserving the aliveness of its dishes. it s the best of both worlds, great sauces, great ingredients. there s hung shao ro, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar, and anise. hung shao cha yu, a small fish poached first in rice wine, salted in light soy, then fried and ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. jung 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. and this to round things out. ....
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 the intention of e preserving the aliveness of its dishes. it s the best of both worlds, great sauces, great ingredients. there s hung shao ro, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar, and anise. hung shao cha yu, a small fish poached first in rice wine, salted in light soy, then fried and ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. jung 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. ....
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 its ingredients and intention of preserving the aliveness of its dishes. it s the best of both worlds, great sauces, great ingredients. there s hung shao ro, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar, and anise. hung shao cha yu, a small fish poached first in rice wine, salted in light soy, then fried and ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. jung ya, duck that s been ....