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Jamie Barys

Jamie Barys

Jamie, one half of CBs Shanghai team, has been a resident of China since 2007. A native of Tennessee, Jamie believes that the best way to get to know a culture is to eat your way through it. Whether shes exploring Shanghais hidden hole-in-the-wall restaurants or sneaking back into kitchens to snag behind-the-scenes recipes, shes always hungry for more. Never one to keep a good thing to herself, Jamie can be found leading culinary tours to delicious best-kept secrets with UnTour Shanghai, the citys top-ranked food tour provider, and writing about her tasty finds for Glutton Guide, a guidebook series designed by foodies for foodies.

Recent stories by Jamie Barys

November 1, 2019

Building Blocks: Shaoxing Wine, China’s Liquid Gold

Shanghai -- Legend has it that huangjiu, or yellow wine, was invented by Du Kang, the god of Chinese alcohol. Annual production starts in eastern China’s Shaoxing region in the tenth lunar month – the temperature and humidity at that time of year create the best environment for making the wine – with sacrifices to Du Kang. Read more
September 30, 2019

Chartres Sunday: Taiwanese Funhouse

Shanghai -- After 12 years of living in Shanghai, we thought we had eaten our way through every nook and cranny in this city, but China has a delightful way of always surprising you. A friend tipped us about a great little Taiwanese joint less than a kilometer from our office, and since Taiwanese food is woefully underrepresented in Shanghai, we immediately planned a lunch outing to test its beef noodle soup and braised pork rice. Read more
July 11, 2019

Godly Vegetarian: Meat-Free Heaven

Shanghai -- If you hadn’t read the flyer closely before heading to Shanghai’s first ever MeatFest last month, you might have been a bit disappointed upon arrival. The sounds and smells of sizzling meat might have seemed like a carnivore’s dream come true, but the name was tongue in cheek; the event was thrown by Vegans of Shanghai for “eco-conscious meat lovers” and served only domestically sourced plant-based “meat” products. Read more