Shanghai in 12 Dishes

Overview

A finalist in the Travel: Guides & Essays category of the 2017 International Book Awards

Focusing squarely on Shanghainese cuisine, the emphasis here is as much on what to eat as it is on where to eat. Structured around 12 iconic dishes, this pocket-sized book features meaty information on each dish, guiding you to the places you can find them. Dishes such as sheng jian bao (pan-fried pork buns), xiao lóng bao (soup dumplings), lion's head meatballs, red-cooked pork, squirrel-shaped mandarin fish, and crab-braised tofu. Such dishes define Shanghai and you'd be nuts to leave town without discovering them. Shanghai in 12 Dishes doesn't stop at just 12 dishes, however. The restaurants listed represent so much more than these essential bites—this book merely gives you starting points for making culinary finds. All you need is a sharpened sense of adventure and to throw yourself into Shanghai's incredible world of food.

Reviews

"Shanghai In 12 Dishes is an insider's manual for devouring your way around Shanghai's legendary cuisine." — Kiaora Magazine

"This is the Shanghai foodie tourist's bible." — Cuisine Magazine

Author Biography

Red Pork Press is a small, dynamic publishing company founded by Antony Suvalko and Leanne Kitchen. Based in New Zealand and Australia, Red Pork Press brings together years of food-travel publishing experience and a passion for world cuisines. A particular interest in Asia saw the pair write The Real Food of China and East, Culinary Adventures in Southeast Asia, both illustrated recipe collections. From making content for international airlines to feature writing for international magazines, the pair bring their formidable talents and insights to the In 12 Dishes series.