<![CDATA[Comments on: Food Flavors, Shanghai Style]]> 2010-05-13 18:00:00 <![CDATA[By: jen_not_jenny]]> My first experience with Shanghainese cuisine was at a restaurant in Guangdong. Most dishes were pretty sweet and not necessarily to my taste. I particularly enjoyed one dish, though, and asked what it was since I didn't recongize the meat. My giggling hostesses reluctantly informed me that it was "pig rectum." Is this a common Shanghainese dish? Any idea what it would be called?

]]> My first experience with Shanghainese cuisine was at a restaurant in Guangdong. Most dishes were pretty sweet and not necessarily to my taste. I particularly enjoyed one dish, though, and asked what it was since I didn't recongize the meat. My giggling hostesses reluctantly informed me that it was "pig rectum." Is this a common Shanghainese dish? Any idea what it would be called?

]]> <![CDATA[By: bluesky3064]]> Loved the lesson - thanks CPod team!

]]> Loved the lesson - thanks CPod team!

]]> <![CDATA[By: tanglang]]> yeah, great subject, but pls. also write the regular characters. I find it much easier if I find the direct link to 普通话. I know that many slang-words don't have that connection, but those which have are easier to memorize. 

]]> yeah, great subject, but pls. also write the regular characters. I find it much easier if I find the direct link to 普通话. I know that many slang-words don't have that connection, but those which have are easier to memorize. 

]]> <![CDATA[By: helenshen_counselor]]> I think I'm in love with these lessons. They made me feel better when I listen to people talking in Shanghainese, though I can understand most of them. But sometimes find myself get stuck in somewhere because of a certain word or phrase, just like "咸" ɦe here. And my auntie speaks so fast sometimes, I can only catch 50% of what she is talking about.

再会！

]]> I think I'm in love with these lessons. They made me feel better when I listen to people talking in Shanghainese, though I can understand most of them. But sometimes find myself get stuck in somewhere because of a certain word or phrase, just like "咸" ɦe here. And my auntie speaks so fast sometimes, I can only catch 50% of what she is talking about.

再会！

]]> <![CDATA[By: jennyzhu]]> 红烧虐/braised fatty pork is heavenly. But I haven't met too many foreigners who like it.

]]> 红烧虐/braised fatty pork is heavenly. But I haven't met too many foreigners who like it.

]]> <![CDATA[By: RJ]]> A precious peek into the world of Shanghainese, but for me this stuff is crazy hard. It seems to me, to be to Mandarin what ebonics or cockney are to English. Maybe a little different, but its the best analogy I have. The International phonetic alphabet (IPA) is pretty much useless for me. This is like pinyin on steriods and it would take months of study to render it useful in understanding the pronunciation of any language. I do however understand the predicament here. Pinyin falls short and any made-up phonetic attempts would surely be met with varied criticisms. Anyway, if what I have said sounds critical it wasn't meant to. I have enjoyed the series very much. My thanks to the brave people who made the effort.

]]> A precious peek into the world of Shanghainese, but for me this stuff is crazy hard. It seems to me, to be to Mandarin what ebonics or cockney are to English. Maybe a little different, but its the best analogy I have. The International phonetic alphabet (IPA) is pretty much useless for me. This is like pinyin on steriods and it would take months of study to render it useful in understanding the pronunciation of any language. I do however understand the predicament here. Pinyin falls short and any made-up phonetic attempts would surely be met with varied criticisms. Anyway, if what I have said sounds critical it wasn't meant to. I have enjoyed the series very much. My thanks to the brave people who made the effort.

]]> <![CDATA[By: jen_not_jenny]]> I quite like the taste....and I just bite off the meat and leave the fat, hiding it under my rice in the bottom of the bowl if a Chinese host is present.

Works like a charm...

]]> I quite like the taste....and I just bite off the meat and leave the fat, hiding it under my rice in the bottom of the bowl if a Chinese host is present.

Works like a charm...

]]> <![CDATA[By: catherinem]]> I love it. And I do exactly what Jen does! :)

]]> I love it. And I do exactly what Jen does! :)

]]> <![CDATA[By: friendlyword]]> Sorry for asking, but do actually so many people are interesting in this kind of lessons about a dialect? I find this topic too much specific and restricted to a single city. Again, this is only my personal opinion....

]]> Sorry for asking, but do actually so many people are interesting in this kind of lessons about a dialect? I find this topic too much specific and restricted to a single city. Again, this is only my personal opinion....

]]> <![CDATA[By: ruishi_zhizao]]> To stokazzo2: I do! And I'm looking forward to the Cantonese lessons already!!! Wish there would be more vocabulary in the lessons, though...

]]> To stokazzo2: I do! And I'm looking forward to the Cantonese lessons already!!! Wish there would be more vocabulary in the lessons, though...

]]> <![CDATA[By: chenxiaotong]]> My father dose well in it:)

]]> My father dose well in it:)

]]> <![CDATA[By: chenxiaotong]]> Hello jenny 我是一名对外汉语专业的学生.偶然间知道这里，看了以后觉得这是一个学习和实践专业知识的好地方.不知道可以么？我能做些什么呢？

]]> Hello jenny 我是一名对外汉语专业的学生.偶然间知道这里，看了以后觉得这是一个学习和实践专业知识的好地方.不知道可以么？我能做些什么呢？

]]> <![CDATA[By: davidxuzhou]]> Here is the word to word comparison between Shanghainese and Mandarin of this dialogue. Hope to give everyone a little help while you learning it.

A:菜 额 米道 哪能？[菜 的 味道 怎么样？]
How does the dish taste?

B:个则 菜 有内 咸,哎则 菜 它 地了。[这个 菜 有点 咸，那个 菜 太 甜了。]
This dish is a bit salty, that dish is too sweet.

A:个么 个则 红烧虐 哪能？[那么 这个 红烧肉 怎么样？]
So, how about this braised fatty pork?

B:米道 老载呃！[味道 很棒的！]
The flavor is really good!

]]> Here is the word to word comparison between Shanghainese and Mandarin of this dialogue. Hope to give everyone a little help while you learning it.

A:菜 额 米道 哪能？[菜 的 味道 怎么样？]
How does the dish taste?

B:个则 菜 有内 咸,哎则 菜 它 地了。[这个 菜 有点 咸，那个 菜 太 甜了。]
This dish is a bit salty, that dish is too sweet.

A:个么 个则 红烧虐 哪能？[那么 这个 红烧肉 怎么样？]
So, how about this braised fatty pork?

B:米道 老载呃！[味道 很棒的！]
The flavor is really good!

]]> <![CDATA[By: maktubhelou]]> Looks heavenly indeed! With or without the fat. I don't suppose anyone has a recipe...?

]]> Looks heavenly indeed! With or without the fat. I don't suppose anyone has a recipe...?

]]> <![CDATA[By: daniel70]]> I can assure you, I'd eat it -- it looks delicious, and frightfully decadent. Here's to a short happy life!

]]> I can assure you, I'd eat it -- it looks delicious, and frightfully decadent. Here's to a short happy life!

]]> <![CDATA[By: JasonSch]]> One of my favorite dishes in China. Hands down. Many restaurants don't do it justice, but when it's done right, it is as Jenny says: heavenly.

]]> One of my favorite dishes in China. Hands down. Many restaurants don't do it justice, but when it's done right, it is as Jenny says: heavenly.

]]> <![CDATA[By: tanglang]]> Hi David,

很棒! Thanks a lot!!

]]> Hi David,

很棒! Thanks a lot!!

]]> <![CDATA[By: rods]]> I'd prefer it if they made wider use of the IPA character palate. I'm having a difficult time relating the written words with the sounds of the words they are meant to represent. See Catherine's post from lesson 4: http://chinesepod.com/lessons/talking-to-the-neighbors#comment-175976

]]> I'd prefer it if they made wider use of the IPA character palate. I'm having a difficult time relating the written words with the sounds of the words they are meant to represent. See Catherine's post from lesson 4: http://chinesepod.com/lessons/talking-to-the-neighbors#comment-175976

]]> <![CDATA[By: rods]]> Ya Jen, hot-dogs are really tasty. We have them here too! ;-) So, how was the meat prepared? Braised maybe?... like number 6 shown here: http://www.cnngo.com/singapore/none/10-grossest-foods-singapore-484694

As they say, when it comes to pork, you can eat everything but the squeal!

]]> Ya Jen, hot-dogs are really tasty. We have them here too! ;-) So, how was the meat prepared? Braised maybe?... like number 6 shown here: http://www.cnngo.com/singapore/none/10-grossest-foods-singapore-484694

As they say, when it comes to pork, you can eat everything but the squeal!

]]> <![CDATA[By: jen_not_jenny]]> haha...yeah, something like that! I think it was braised, and I remember a kind of black bean sauce...really quite tasty!

]]> haha...yeah, something like that! I think it was braised, and I remember a kind of black bean sauce...really quite tasty!

]]> <![CDATA[By: catherinem]]> It's a short series on Shanghainese. It will be followed by series on other dialects found in China. We asked for user feedback a few months back - maybe you could add your own opinion on dialects you'd like to hear. We're still in the planning phases and would love any thoughts/suggestions you have!

Also, your vulgar user name is in violation of our user agreement. Please change it ASAP or we will be forced to change it ourselves. Thanks for your understanding.

]]> It's a short series on Shanghainese. It will be followed by series on other dialects found in China. We asked for user feedback a few months back - maybe you could add your own opinion on dialects you'd like to hear. We're still in the planning phases and would love any thoughts/suggestions you have!

Also, your vulgar user name is in violation of our user agreement. Please change it ASAP or we will be forced to change it ourselves. Thanks for your understanding.

]]> <![CDATA[By: jennyzhu]]> Braised pork has to be done with fatty pork, or five-layered meat (五花肉/wu3hua1rou4) as we call it, referring to the interplaying layers of lean meat, fatty meat and skin. Of course, you can discard the fatty meat and skin while eating. But they give the dish so much flavor, which is essential to the cooking.

]]> Braised pork has to be done with fatty pork, or five-layered meat (五花肉/wu3hua1rou4) as we call it, referring to the interplaying layers of lean meat, fatty meat and skin. Of course, you can discard the fatty meat and skin while eating. But they give the dish so much flavor, which is essential to the cooking.

]]> <![CDATA[By: JasonSch]]> Last night a friend's mother was in town from 四川西昌 and she cooked us dinner. One dish was 回锅肉 which also uses 五花肉. It was excellent. A perfect balance of savory and spicy. Once again reminding me that home-cooked Chinese food blows restaurant's out of the water.

]]> Last night a friend's mother was in town from 四川西昌 and she cooked us dinner. One dish was 回锅肉 which also uses 五花肉. It was excellent. A perfect balance of savory and spicy. Once again reminding me that home-cooked Chinese food blows restaurant's out of the water.

]]> <![CDATA[By: maktubhelou]]> I was thinking it was make with "五花肉". Thanks for the tip Jenny.

]]> I was thinking it was make with "五花肉". Thanks for the tip Jenny.

]]> <![CDATA[By: rods]]> I didn't realize how many dishes we have which are made from equally "unmentionable" animal parts until I went Googling to find yours. What's in a name?

]]> I didn't realize how many dishes we have which are made from equally "unmentionable" animal parts until I went Googling to find yours. What's in a name?

]]> <![CDATA[By: jen_not_jenny]]> I know, right? We try to keep an open mind...

]]> I know, right? We try to keep an open mind...

]]> <![CDATA[By: calvin_klein]]>

Hello JasonSch, I am a Sichuanese and I am so thrilled you like that dish. Do not you know that is one of the most famous dishes in the Sichuan cuisine. And I think everybody in Sichuan likes it so much. Now I study in a nonlocal place so it is so cruel for me and I can just eat it when I'm home. If you want some more about Sichuan cuisine and what are the most popular dishes, you can leave message for me.

]]>

Hello JasonSch, I am a Sichuanese and I am so thrilled you like that dish. Do not you know that is one of the most famous dishes in the Sichuan cuisine. And I think everybody in Sichuan likes it so much. Now I study in a nonlocal place so it is so cruel for me and I can just eat it when I'm home. If you want some more about Sichuan cuisine and what are the most popular dishes, you can leave message for me.

]]> <![CDATA[By: JasonSch]]> I have to say, I do love my food! I especially like spicy food and that's why Sichuan, as well as Hunan, food makes the top of my list in China. I even like 麻! It's almost addictive. :)

]]> I have to say, I do love my food! I especially like spicy food and that's why Sichuan, as well as Hunan, food makes the top of my list in China. I even like 麻! It's almost addictive. :)

]]> <![CDATA[By: calvin_klein]]> Yes, Sichuan、Hunan and Chongqing are very famous for their hot food, but "麻" is very unique in Sichuan cuisine. "麻"、"辣" is the most representative features in Sichuan cuisine, I am glad you like it. Have you tasted a kind of dish named "麻婆豆腐"(Ma Po tofu). It is one of the most famous dishes in Sichuan cuisine, the most traditional Ma Po tofu has seven features, they are: 麻、辣、烫、嫩、酥、 香、鲜. Very very fantastic. And Chengdu(the capital of Sichuan Province) has 2-3 traditional stores, if you like you can go and have a taste. The following below are some famous dishes, I hope you like them.

回锅肉（strongly recommend）（hui guo rou）宫保鸡丁（gong bao ji ding）鱼香肉丝（yu xiang rou si）水煮牛柳（hot & spicy）（shui zhu niu liu）红烧什锦（hong shao shi jin）大蒜鲢鱼（da suan lian yu）蒜泥白肉（suan ni bai rou）……

]]> Yes, Sichuan、Hunan and Chongqing are very famous for their hot food, but "麻" is very unique in Sichuan cuisine. "麻"、"辣" is the most representative features in Sichuan cuisine, I am glad you like it. Have you tasted a kind of dish named "麻婆豆腐"(Ma Po tofu). It is one of the most famous dishes in Sichuan cuisine, the most traditional Ma Po tofu has seven features, they are: 麻、辣、烫、嫩、酥、 香、鲜. Very very fantastic. And Chengdu(the capital of Sichuan Province) has 2-3 traditional stores, if you like you can go and have a taste. The following below are some famous dishes, I hope you like them.

回锅肉（strongly recommend）（hui guo rou）宫保鸡丁（gong bao ji ding）鱼香肉丝（yu xiang rou si）水煮牛柳（hot & spicy）（shui zhu niu liu）红烧什锦（hong shao shi jin）大蒜鲢鱼（da suan lian yu）蒜泥白肉（suan ni bai rou）……

]]> <![CDATA[By: bodawei]]> I am working through (learning about) a list of more than 200 'famous' Sichuan dishes; actually closer to 250. Unfortunately a few of them have been 'stolen' from Yunnan. :) And yet, a few of your suggestions are not on my list - the list of famous dishes is never-ending! :)

The 1st three, no problem.

水煮牛柳 - in Yunnan the 柳 would probably refer to 香茅柳 - is that the case here? Can you describe this dish?

红烧什锦 - what goes in this one? (Sounds interesting - like 'pot luck'?)

大蒜鲢鱼 - sounds good (not on my list - how is it cooked?)

蒜泥白肉 - what is this? (It makes me think of a 浙江 dish that is just boiled pork with an egg on top.)

]]> I am working through (learning about) a list of more than 200 'famous' Sichuan dishes; actually closer to 250. Unfortunately a few of them have been 'stolen' from Yunnan. :) And yet, a few of your suggestions are not on my list - the list of famous dishes is never-ending! :)

The 1st three, no problem.

水煮牛柳 - in Yunnan the 柳 would probably refer to 香茅柳 - is that the case here? Can you describe this dish?

红烧什锦 - what goes in this one? (Sounds interesting - like 'pot luck'?)

大蒜鲢鱼 - sounds good (not on my list - how is it cooked?)

蒜泥白肉 - what is this? (It makes me think of a 浙江 dish that is just boiled pork with an egg on top.)

]]> <![CDATA[By: calvin_klein]]>

Hello bodawei, I am glad you are interested in them. First of all, thanks for your questions, and then I will explain them for you.

水煮牛肉（柳）(the latter may sound more beautiful):material: beef, celery, lettuce and ginger, garlic, 葱, 辣椒粉,花椒粉......（sorry I cannot find the appropriate words to instead). This dish needs a lot of oil and it is hot, spicy. Really sorry I do not know the specific method, but my father did well, I think I should learn from him when I'm home this time.

红烧什锦:this dish is really representative one among thousands. I think we can say it is a mixture of many kinds of meats&vegetables. In this dish, we use lettuce, dried slices of tender bamboo shoots, pork(弄成原子), chicken, pig's stomach, tongue, heart. Its flavor is light, so the old and the young love it so much.

大蒜鲢鱼: As the name seggests, it is mainly consist of garlic&chub. Its spicy flavor can best remove the bad smell of the fish, and it is cooked by the method we called “独". I suggest you can find some relevant information online.

蒜泥白肉: we like have it when weather is hot, especially in the summer. The cook method of this dish is quite simple.

Materials: pork, garlic(捣成蒜泥) & seasoning. First of all, boil the pork and cut them into pieces(attention: pork with both fat meat& lean meat is the best), then put the pork and 蒜泥 together with sugar, chili oil(红油或叫辣椒油), salt, monosodium glutamate, sauce, and stir them well. And you can enjoy them.

Because I am not quite professional about how to cook them, if you want to know more about them, please find some more online. Thanks.

]]>

Hello bodawei, I am glad you are interested in them. First of all, thanks for your questions, and then I will explain them for you.

水煮牛肉（柳）(the latter may sound more beautiful):material: beef, celery, lettuce and ginger, garlic, 葱, 辣椒粉,花椒粉......（sorry I cannot find the appropriate words to instead). This dish needs a lot of oil and it is hot, spicy. Really sorry I do not know the specific method, but my father did well, I think I should learn from him when I'm home this time.

红烧什锦:this dish is really representative one among thousands. I think we can say it is a mixture of many kinds of meats&vegetables. In this dish, we use lettuce, dried slices of tender bamboo shoots, pork(弄成原子), chicken, pig's stomach, tongue, heart. Its flavor is light, so the old and the young love it so much.

大蒜鲢鱼: As the name seggests, it is mainly consist of garlic&chub. Its spicy flavor can best remove the bad smell of the fish, and it is cooked by the method we called “独". I suggest you can find some relevant information online.

蒜泥白肉: we like have it when weather is hot, especially in the summer. The cook method of this dish is quite simple.

Materials: pork, garlic(捣成蒜泥) & seasoning. First of all, boil the pork and cut them into pieces(attention: pork with both fat meat& lean meat is the best), then put the pork and 蒜泥 together with sugar, chili oil(红油或叫辣椒油), salt, monosodium glutamate, sauce, and stir them well. And you can enjoy them.

Because I am not quite professional about how to cook them, if you want to know more about them, please find some more online. Thanks.

]]> <![CDATA[By: bodawei]]> I really appreciate the trouble you have gone to - I am trying to understand a little more about Chinese cooking and flavours. There is a lot to learn! I like the details about how a certain dish is cooked - you get different stories even about Chinese standards like 番茄炒鸡蛋 (I cook this using a 河南 method - at least a 河南人taught me). There are different regional preferences, and no doubt it even changes from family to family. Thanks again.

]]> I really appreciate the trouble you have gone to - I am trying to understand a little more about Chinese cooking and flavours. There is a lot to learn! I like the details about how a certain dish is cooked - you get different stories even about Chinese standards like 番茄炒鸡蛋 (I cook this using a 河南 method - at least a 河南人taught me). There are different regional preferences, and no doubt it even changes from family to family. Thanks again.

]]> <![CDATA[By: calvin_klein]]> Never mind, it is my pleasure and I am so glad to talk with you. Personally I deem that the different between two regions to do the same dish is its flavor, just like "番茄炒蛋", we Sichuan people usually cook it in a more "natural" way, we will put some shallot(葱花) to make it smells better and looks more beautiful. But in Nanjing(the capital of Jiangsu Province) its flavor is so sweet, they always put lots of sugar when cooking. So it is quite a problem for me to get used to it. Nice talking with you, thank you.

]]> Never mind, it is my pleasure and I am so glad to talk with you. Personally I deem that the different between two regions to do the same dish is its flavor, just like "番茄炒蛋", we Sichuan people usually cook it in a more "natural" way, we will put some shallot(葱花) to make it smells better and looks more beautiful. But in Nanjing(the capital of Jiangsu Province) its flavor is so sweet, they always put lots of sugar when cooking. So it is quite a problem for me to get used to it. Nice talking with you, thank you.

]]> <![CDATA[By: beishentu]]> Hi Jenny.

Run, Forest! Run!

]]> Hi Jenny.

Run, Forest! Run!

]]> <![CDATA[By: ruishiredbird]]> 河南菜，没有什么特色！我个人觉得难吃，可是萝卜青菜个从所爱！

]]> 河南菜，没有什么特色！我个人觉得难吃，可是萝卜青菜个从所爱！

]]>