JiānBing

The second place is 煎餅(Jiānbing), also known as Chinese crepe.

 

The outermost is an elastic membrane as similar to European crape, but more elastic than it. The dough can be stretched like Turkey ice cream.

 

Inside of it, egg membrane.

And then to spread sauce called 酱(Jiàng) on it. You can choose 中辣, 徵辣, or 不辣.

I recommend 微辣, which means slight spicy. Their slight spicy equals very hot for Japanese, not weak at all!

 

And to put 脆饼(Cuì bǐng) in it, which is made from soybean milk membrane, dried up, and then fried by oil. It tastes crispy like chips.

 

The harmony of elastic outside and inside crispy is magically perfect.

 

RyuTanMan likes 里脊肉(Lǐjí ròu) as an optional ingredient. It means pork tenderloin.

 

香菜(Xiāngcài) 搾菜(zhàcài) and some pickles make the taste unique.

Mào cài

Today, I'd like to mention about Shanghai restaurant as my own memories.

 

1st place is ✨蜀都冒菜✨

 

RyuTanMan and I love 冒菜 (Mào cài) and order to this local restaurant once or twice a week! Once you try this MaoCai, you'll get addicted.

 

There are 3 of spicy levels from not spicy 不辣不麻, slight spicy 微辣微麻, and extremely spicy 重辣重麻. We always choose slight spicy though, the soup is covered in all red oil. It's not so spicier than it looks.

 

不 Bù : no

辣 là : spicy of chili

麻 má : spicy of

微 Wēi : slight

重 zhòng : heavy

 

The ingredients are similar to Japanese ones but a little bit different. 腐竹 (Fǔzhú) is membranes of soymilk which is dad's favorite. 蛋饺 (dàn jiǎo) is dumpling of egg and 娃娃菜(wáwá cài) which are my son's.

鴨血(yā xuè) is, that's right, it's blood of goose. Sounds grotesque though, taste really good like jello. I believe it can cure my anemia.

At last to go back Japan

RyuTanMan has turned 13 year old last December. Time flies! We will be going back Japan next weekend from dearest Shanghai. For past 8 years, he has studied at Singaporean International elementary for 5 years and American secondary for 3 years. Last week he graduated from junior high. I'm very proud of him.