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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...

>> 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 -- that's 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, 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...

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 ginger, garlic, oil, more soy a...

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 know, a few seconds. ...

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 ginger, garlic, oil, more soy a...