If I said I was from Shanghai, China, where contours of ground buildings everywhere, sprawling lines of cars are on the all roads, and patient people with light smiles love their life, would you know where I’m from? Where I am from we enjoy Shanghai cuisine, which is cooked by the use of some alcohol, soy sauce and sugar. Alcohol, soy sauce and sugar are just like three members of “red cooking” family,which is most popular cooking style in the east of China. Salted meats and preserved vegetables are added frequently into the dishes, especially into the soup. One of famous classical dishes is “sweet and sour spare ribs”, which can be found in all restaurants in Shanghai. This dish is made of traditional rich sweet and sour sauce and spare ribs with a little rice yellow alcohol. In my memory, my grandfather cooks the best. When I go back home after school, a familiar smell escapes out the door. Then, my stomach begins to work. My chopsticks stand by always. I believe it’s my favorite dish in my life. I recommend everyone to try it!
Course Information
HMGT 1102 / Section 7404
Professor John Richard Akana
jakana@citytech.cuny.edu
Namm 225BMeta
NYT > Food
- Five Weeknight Tomato Dishes
- Where to Find Vietnamese Iced Coffee in NYC
- Restaurant Review: This Outstanding Yemeni Kitchen Began With an Escape From War
- How to Cut Steak Against the Grain
- NYC Restaurants Take a Weird New Spin on Italian Classics
- Contra Returns as a Cocktail Bar With Stilton-Stuffed Chicken Wings
- After Days Lost at Sea, They Needed a Pastrami Sandwich
- This Garlic Shrimp Recipe Will Transport You to Spain
- A Super Fast Sheet-Pan Chicken Dinner
- The Ultimate Italy Experience: Making Pasta with Nonnas
- Grilled Chicken With Corn and Lime-Basil Butter, a Fantastic Taste of Summer
- How to Eat Like You’re in Paris for the 2024 Olympics
- Miso, Butter, Salmon
- Cherries for Black Forest Cake, Tomatoes for Gazpacho, Swordfish for Piccata
- How to Pick a Watermelon
-
Recent Posts
Recent Comments
- Prof. Karen Goodlad on Where I am From We Eat… By Oscar Garcia Inspired by Willie Perdomo
- Prof. Karen Goodlad on Where I’m From We Eat.. By: Roselyn Cintron Inspired by Willie Perdomo
- Prof. Karen Goodlad on Where I’m From, We Eat… By: Hollie Foster (Inspired by Willie Perdomo)
- Prof. Karen Goodlad on Where I’m From We Eat.. By: Breyona George inspired by Willie Perdomo
Archives
Categories