Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year’s Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.
For most Americans, Chinese food is about Fried Rice, Chow Mein and the occasional Kung Pao Chicken. But China’s a big country, and just like in the States, each region has its own specialties. The food from Shanghai is no exception. Here are some tried and true favorites you’ll find at a typical Shanghainese restaurant. If they do these dishes well, you’ll be golden.
Megan Gordon discusses the difference between Chinese buns and dumplings, and highlights a few of her go-to spots for both in Shanghai and Hong Kong.
Chinese New Year celebrations come to a close soon, and with that, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity.
It didn’t take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at China Stix
in Santa Clara. The meal, hosted by the Association of Chinese Cooking Teachers, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you’ll find some of the best northern-style Chinese food in the Bay Area.
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