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April 11, 2019

Wenxiang Manchurian Dumpling House: Fishy Business

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Shanghai -- When it comes to Chinese dumplings, fish is likely not the first filling that springs to mind. But that’s probably because you haven’t had the chance to try Liaoning province’s specialty: boiled mackerel dumplings.Read more
Shanghai -- When it comes to Chinese dumplings, fish is likely not the first filling that springs to mind. But that’s probably because you haven’t had the chance to try Liaoning province’s specialty: boiled mackerel dumplings.

Dishes from Liaoning, which is located northeast of Beijing, fall under the regional umbrella of Dongbei (northeastern) cuisine. The staple grain up north is wheat and corn, with noodles, steamed breads and dumpling wrappers supplying most of the carbs in the local diet. The area wraps around the coastline of the Yellow Sea, bringing fresh seafood to the table, and its proximity to the Korean Peninsula means an abundance of pickled veggies.Read more
April 9, 2019

Breakfast On-The-Go in Shanghai

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BACKSTREET FEED -- On our “Street Eats Breakfast” walk in Shanghai, we stop for jiānbǐng (煎饼), sometimes called Chinese crepes, flapjacks or burritos. Served up streetside on flat griddles, these millet flour pancakes are topped with scrambled eggs, cilantro, green onions and pickled mustard tubers and then slathered in umami-laden soybean paste and spicy chili flakes.Feed more
Learn how to make your own intricate steamed dumplings on our tour!
March 6, 2019

Take a Bao: Shanghai’s Top 5 Soup Dumpling Restaurants

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Shanghai -- Xiaolongbao first appeared around 1875, during the Ming Dynasty, in Nanxiang, a village on the northwestern outskirts of Shanghai. As the story goes, a vendor selling dry steamed buns decided to innovate due to stiff competition. Legend also suggests, however, that he copied the giant soupier dumplings from Nanjing. Read more