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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 you've 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? what's the dream? >> bill: i think this generation, they are -- a lot of them are lost. they don't know what to do. ...

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. it's the best of both worlds. great sauces, great ingredients. there's hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in g...

Classic, home-style shanghainese. there's 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, that's fantastic. >> minji: i was trying to get all my favorite dishes. >> anthony: no, i'm very happy. we're joined by minji's 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, yeah. >> anthony: oh, they're good. >> minji: i think they cook it, you k...

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. it's the best of both worlds. great sauces, great ingredients. there's hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in g...

>> bill: in china, there's no way you can talk about those sensitive topics. >> anthony: ah! >> bill: so many people love that show. it's really, really good. >> anthony: wow, that's really -- [ bill speaking mandarin ] >> anthony: a surprise to me. wow, these things are huge. >> bill: yes, wonton. it's 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 and folded into the dough. boiled till just right, then sauced with a powerful mix of soy sauce, ...