Page 2 - Light Soy News Today

Minced pork, bok choy, some ginger, moisten with rice wine, soy. it all gets mixed up nicely and folded into the dough. boiled till just right, then sauced with a powerful mix of soy sauce, vinegar, chili sauce, sesame oil, and peanut butter. so youve got a kind of a sweet, savory, acidy, salty, spicy, umami thing going on with every bite. you want this, believe me, you want this bad. in fact, you need it. what do your students want to do when they enter the professional field? whats the dream? ...

Shanghai is, and has been for sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. its the best of both worlds. great sauces, great ingredients. theres hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and an...

Classic, home-style shanghainese. theres no menu, no waiting list, and you only get a seat if she likes you. >> minji: oh, i ordered -- i ordered too much. sorry. >> anthony: no, thats fantastic. >> minji: i was trying to get all my favorite dishes. >> anthony: no, im very happy. were joined by minjis friends, liu jing, an artist, and matthew lei, a restaurateur. this looks fantastic. how do you eat these? whole? >> minji: i eat them whole because i really like this. ooh. >> anthony: that works....

Shanghai is, and has been for sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. its the best of both worlds. great sauces, great ingredients. theres hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and an...

>> bill: in china, theres no way you can talk about those sensitive topics. >> anthony: ah! >> bill: so many people love that show. its really, really good. >> anthony: wow, thats really -- [ bill speaking mandarin ] >> anthony: a surprise to me. wow, these things are huge. >> bill: yes, wonton. its okay, just put it -- >> anthony: that, there you go. mmm! good. >> bill: is it good? >> anthony: mm-hmm. minced pork, bok choy, some ginger, moisten with rice wine, soy. it all gets mixed up nicely a...

Classic, home-style shanghainese. theres no menu, no waiting list, and you only get a seat if she likes you. >> minji: oh, i ordered -- i ordered too much. sorry. >> anthony: no, thats fantastic. >> minji: i was trying to get all my favorite dishes. >> anthony: no, im very happy. were joined by minjis friends, liu jing, an artist, and matthew lei, a restaurateur. this looks fantastic. how do you eat these? whole? >> minji: i eat them whole because i really like this. ooh. >> anthony: that works....

>> anthony: what are the most popular american shows in -- in china? >> bill: uh, right now, uh, "house of cards". >> anthony: "house of cards"! >> bill: yeah, so popular. >> anthony: "house of cards"! >> bill: yes. >> anthony: of -- thats really interesting. why -- what do you think the appeal is here? >> bill: you know, in the show, in america, they can talk about presidents. >> anthony: right. >> bill: in china, theres no way you can talk about those sensitive topics. >> anthony: ah! >> bill:...

Sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. its the best of both worlds. great sauces, great ingredients. theres hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a smal...

Shanghainese. theres no menu, no waiting list, and you only get a seat if she likes you. >> minji: oh, i ordered -- i ordered too much. sorry. >> anthony: no, thats fantastic. >> minji: i was trying to get all my favorite dishes. >> anthony: no, im very happy. were joined by minjis friends, liu jing, an artist, and matthew lei, a restaurateur. this looks fantastic. how do you eat these? whole? >> minji: i eat them whole because i really like this. ooh. >> anthony: that works. mmm! >> minji: good...

Sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for fresh ingredients and attention to preserving the aliveness of its dishes. its the best of both worlds. great sauces, great ingredients. theres hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a smal...