Arrival
The Shanghai chapter brings together slow braises, street food favorites and the rituals of tea. Red braised short ribs introduce the journey, with ginger, star anise and Shaoxing wine building layers of flavor.
Taste of the destination
The manuscript moves from the depth of a slow braise to dumplings, noodles and fragrant desserts. Its wider regional pages introduce ingredients and dishes beyond Shanghai, with their origins distinguished in the text.
Culture, travel and the circuit
The book brings food and place together, with a chapter rooted in Shanghai and Shanghai International Circuit. Travel recommendations and practical details will be reviewed before publication.
From the manuscript
Browse the supplied chapter artwork below, then explore the recipes and related reading in the digital library.
