{"id":16260,"date":"2018-11-22T23:05:28","date_gmt":"2018-11-22T15:05:28","guid":{"rendered":"https:\/\/www.wtravelmagazine.com\/?p=16260"},"modified":"2018-11-23T08:02:54","modified_gmt":"2018-11-23T00:02:54","slug":"discovering-bourdains-lost-shanghai","status":"publish","type":"post","link":"https:\/\/www.wtravelmagazine.com\/discovering-bourdains-lost-shanghai\/","title":{"rendered":"Discovering Bourdain\u2019s Lost Shanghai"},"content":{"rendered":"<p class=\"first-line\">Glitzy IAPM Mall on Shanghai\u2019s Huai Hai Zhonglu, one of the city\u2019s two main shopping arterials, seems a strange place to start to delve into the city\u2019s food culture.<\/p>\n<p>[vc_row][vc_column width=&#8221;1\/4&#8243;][vc_separator color=&#8221;black&#8221; border_width=&#8221;10&#8243;][vc_custom_heading text=&#8221;Shanghai today is home to upscale global dining but search hard enough and you can still find local gems.&#8221;][vc_separator color=&#8221;black&#8221; border_width=&#8221;2&#8243;][vc_widget_sidebar sidebar_id=&#8221;sidebar-page&#8221;][\/vc_column][vc_column width=&#8221;3\/4&#8243;][vc_column_text]Glitzy IAPM Mall on <strong>Shanghai<\/strong>\u2019s <em>Huai Hai Zhonglu<\/em>, one of the city\u2019s two main shopping arterials, seems a strange place to start to delve into the city\u2019s food culture. But as <strong>Lost Plate<\/strong> helps you discover, shadowing it a couple of blocks either side are hidden local eateries.<\/p>\n<p>Shanghai for the late Anthony Bourdain meant two culinary obsessions, namely soup dumplings (xiaolongbao) and noodles. Unfortunately the famous Nanxiang version featured in <em>Parts Unknown<\/em> has succumbed to the tourist hordes. Instead Lost Plate takes you to a shop off <em>Changle lu<\/em>.<\/p>\n<p>Behind a glass window a young chef dexterously wraps pork dumplings. \u201cThere are three important things with <em>xiaolongbao<\/em>. First the size \u2013 they should be bite size. Then there is the delicacy a good one has 20 pleats whereas many street vendor versions only have 10. Thirdly the soup should be light coloured. If it is dark they have added soy sauce and sugar because they are not confident of the taste\u201d says Nick Zhang, guide and manager Lost Plate, Shanghai.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<script>\t\tjQuery(function() {\/*setTimeout(function(){*\/\t\t\tjQuery(\"#lbg_famous_gallery_22\").gallery1({\t\t\t\twidth:1000,\t\t\t\theight:600,\t\t\t\twidth100Proc:false,\t\t\t\theight100Proc:false,\t\t\t\trows:2,\t\t\t\tcolumns:3,\t\t\t\tcenterGallery:true,\t\t\t\tgutter:2,\t\t\t\tgalleryBg:\"#FFFFFF\",\t\t\t\titemBorderWidth:0,\t\t\t\titemBorderColorOFF:\"transparent\",\t\t\t\titemBorderColorON:\"#FF0000\",\t\t\t\tshowImageDescription:true,\t\t\t\timageDescriptionBgColor:\"#000000\",\t\t\t\timageDescriptionBgOpacity:30,\t\t\t\timageDescriptionTextColor:\"#FFFFFF\",\t\t\t\tshowIconOverImage:true,\t\t\t\tzoomDuration:1,\t\t\t\tzoomEffect:\"linear\",\t\t\t\ttarget:\"_blank\",\t\t\t\tbgHorizontalPosition:\"center\",\t\t\t\tbgVerticalPosition:\"center\",\t\t\t\tfacebookAppID:\"\"\t\t\t});\/*\t\t}, 1000);*\/\/*}, 850);*\/\t\t});\t<\/script>    <div id=\"lbg_famous_gallery_22\">\t\t\t\t<ul class=\"gallery1_list\">\t\t\t\t\t\t\t\t\t\t\t\t<li data-horizontal=\"center\" data-vertical=\"center\" data-link=\"\" data-lightbox=\"\" data-title=\"Mr Yu in his open kitchen\" data-description=\"\">\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2018\/11\/22.24.g1-Mr-Yu-in-his-open-kitchen.jpg\" alt=\"Mr Yu in his open kitchen - \" width=\"1245\" height=\"810\" style=\"width:1245px; height:810px;\" title=\"Mr Yu in his open kitchen - \" \/>\t\t\t\t\t\t\t\t<\/li>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li data-horizontal=\"center\" data-vertical=\"center\" data-link=\"\" data-lightbox=\"\" data-title=\"Mixing scallion oil noodles\" data-description=\"\">\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2018\/11\/22.24.g1-Mixing-scallion-oil-noodles.jpg\" alt=\"Mixing scallion oil noodles - \" width=\"1245\" height=\"810\" style=\"width:1245px; height:810px;\" title=\"Mixing scallion oil noodles - \" \/>\t\t\t\t\t\t\t\t<\/li>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li data-horizontal=\"center\" data-vertical=\"center\" data-link=\"\" data-lightbox=\"\" data-title=\"Marinated beef with a raw egg on top over baby bok choy\" data-description=\"\">\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2018\/11\/22.24.g1-Marinated-beef-with-a-raw-egg-on-top-over-baby-bok-choy.jpg\" alt=\"Marinated beef with a raw egg on top over baby bok choy - \" width=\"1245\" height=\"810\" style=\"width:1245px; height:810px;\" title=\"Marinated beef with a raw egg on top over baby bok choy - \" \/>\t\t\t\t\t\t\t\t<\/li>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li data-horizontal=\"center\" data-vertical=\"center\" data-link=\"\" data-lightbox=\"\" data-title=\"Freshly steamed xiaolongbao with vinegar for dipping\" data-description=\"\">\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2018\/11\/22.24.g1-Freshly-steamed-xiaolongbao-with-vinegar-for-dipping.jpg\" alt=\"Freshly steamed xiaolongbao with vinegar for dipping - \" width=\"1245\" height=\"810\" style=\"width:1245px; height:810px;\" title=\"Freshly steamed xiaolongbao with vinegar for dipping - \" \/>\t\t\t\t\t\t\t\t<\/li>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li data-horizontal=\"center\" data-vertical=\"center\" data-link=\"\" data-lightbox=\"\" data-title=\"A dish of red cooked pork at the Yu Family home\" data-description=\"\">\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2018\/11\/22.24.g1-A-dish-of-red-cooked-pork-at-the-Yu-Family-home.jpg\" alt=\"A dish of red cooked pork at the Yu Family home - \" width=\"1245\" height=\"810\" style=\"width:1245px; height:810px;\" title=\"A dish of red cooked pork at the Yu Family home - \" \/>\t\t\t\t\t\t\t\t<\/li>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li data-horizontal=\"center\" data-vertical=\"center\" data-link=\"\" data-lightbox=\"\" data-title=\"A dish of morning glory\" data-description=\"\">\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.wtravelmagazine.com\/wp-content\/uploads\/2018\/11\/22.24.g1-A-dish-of-morning-glory.jpg\" alt=\"A dish of morning glory - \" width=\"1245\" height=\"810\" style=\"width:1245px; height:810px;\" title=\"A dish of morning glory - \" \/>\t\t\t\t\t\t\t\t<\/li>\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>     <\/div>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/4&#8243;][\/vc_column][vc_column width=&#8221;3\/4&#8243;][vc_column_text]Xiaolongbao makes for an excellent appetiser until the next stop, one sure to have met with Bourdain\u2019s approval. Ducking down a lilong (alleyway) of old shikumen buildings the tour enters the Yu family\u2019s front room. Waiting on the lazy Susan are fried rice and a cold dish of cucumbers in sweetened vinegar. Soon they are joined by the piece de resistance glistening plates of sliced hongshaorou pork. Yu cooks the quintessential Shanghai dish the old way \u2013 a method that takes much of the day and where the sauce is added only at the end. The result is pork that melts in your mouth with little hint of all the fat of the cut. Strictly invite only the Yus, former government officials, first opened their home six years ago. Like with many old style buildings Mr Yu cooks in an open kitchen around the back.<\/p>\n<p>Crossing <em>Huai Hai Central Road<\/em> the groups call in on what was one of the first private restaurants in Shanghai after China opened up. Run by the same family for over twenty years it looks as if not much has changed during that time, and why indeed change when the food is this good? Most of the tables are conversing in the local dialect and not only is the menu here in Chinese but you also have to write down your order making it near inaccessible for outsiders. Food is a modern interpretation of Shanghai style. There is marinated beef covering baby bok choy with a raw egg on top, morning glory (water spinach) with a fermented soybean sauce, and finally deep fried winter melon chips.<\/p>\n<p>Noodles were a solitary affair for Bourdain and given the comfort food reputation of scallion oil noodles many Shanghainese would agree. In a tiny shop just off the main shopping street noodles come topped with caramelised green onions harbouring tiny piece of pork which are then mixed. The experience is all about the food, Bourdain would have loved it.\u00a0<span lang=\"EN\">\u25fc<\/span>[\/vc_column_text][vc_basic_grid post_type=&#8221;ids&#8221; element_width=&#8221;12&#8243; initial_loading_animation=&#8221;none&#8221; grid_id=&#8221;vc_gid:1542931169777-8bf7eba6-10fb-8&#8243; include=&#8221;15463&#8243;][vc_column_text]<\/p>\n<p><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.wtravelmagazine.com\/subscribe\/\" target=\"_blank\" rel=\"noopener\"><em>Subscribe to the latest edition now by clicking here.<\/em><\/a><\/span><br \/>\n<!-- Error, Advert is not available at this time due to schedule\/geolocation restrictions! --><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #808080;\"><strong><em>\u00a9 This article was first published in Oct-Nov 2018 edition of World Travel Magazine.<\/em><\/strong><\/span><\/p>\n<p><span style=\"color: #808080;\"><em>If you would like to comment on this story or anything else you have seen on World Travel Magazine, head over to our <a style=\"color: #808080;\" href=\"https:\/\/www.facebook.com\/WTravelMagazine\/\" target=\"_blank\" rel=\"noopener\">Facebook<\/a> page or message us on <a style=\"color: #808080;\" href=\"https:\/\/twitter.com\/WTravelMagazine\" target=\"_blank\" rel=\"noopener\">Twitter<\/a>.<\/em><\/span><\/p>\n<p><span style=\"color: #808080;\"><em>And if you liked this story, <a style=\"color: #808080;\" href=\"https:\/\/www.wtravelmagazine.com\/subscribe\/\">subscribe to our bi-monthly World Travel Magazine<\/a>, a handpicked selection of editorial features and stories from Global Destinations, Inspire Me, Insider, Style File, Wellness &amp; Travel, City Travel, Suite Life, At Leisure, Short Breaks and much more.<\/em><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_masonry_grid post_type=&#8221;post&#8221; max_items=&#8221;9&#8243; style=&#8221;load-more&#8221; items_per_page=&#8221;9&#8243; gap=&#8221;10&#8243; grid_id=&#8221;vc_gid:1542931169778-b7512767-7b0a-10&#8243; taxonomies=&#8221;698&#8243; exclude=&#8221;15205, 14466, 11296&#8243;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Glitzy IAPM Mall on Shanghai\u2019s Huai Hai Zhonglu, one of the city\u2019s two main shopping arterials, seems a strange place to start to delve into the city\u2019s food culture. [vc_row][vc_column width=&#8221;1\/4&#8243;][vc_separator color=&#8221;black&#8221; border_width=&#8221;10&#8243;][vc_custom_heading text=&#8221;Shanghai today is home to upscale global dining but search hard enough and you can still find local gems.&#8221;][vc_separator color=&#8221;black&#8221; border_width=&#8221;2&#8243;][vc_widget_sidebar sidebar_id=&#8221;sidebar-page&#8221;][\/vc_column][vc_column [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":16266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[698,788,1,1351],"tags":[1005,631],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/posts\/16260"}],"collection":[{"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/comments?post=16260"}],"version-history":[{"count":0,"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/posts\/16260\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/media\/16266"}],"wp:attachment":[{"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/media?parent=16260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/categories?post=16260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtravelmagazine.com\/wp-json\/wp\/v2\/tags?post=16260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}