Weibo is just atwitter with food related "scandals" today, so we've collected some here for your perusal: more ›

Old Shanghai hands probably know of and have been to all of these places before, but that doesn't mean it's not worth mentioning for the newbies! While there are now more and more fancy hot pot/shabu shabu destinations popping up in Shanghai, these three chains offer great prices (usually around 50~70RMB per person) and good, hearty meals to fight the remnants of the winter blues away. more ›

So the weather's been giving us a decent respite but you know there's going to be at least one or two more cold spells before winter relinquishes its grasp. Nothing better to fight that off than with some hot pot, I say, and you can do worse than the immaculate cleanliness and parade of meats available at Mo-Mo Paradise. more ›

Shanghaiist lists all the live music performances you might want to check out from now to Sunday this week. For fun things that aren't live music, take a peek at our Pencil This In (out every Monday!) more ›

Second in our winter series of hotpot reviews is Aberdeen (春秋火锅), a Cantonese style hotpot located in a renovated old house on Fuxing Lu. For us, Cantonese hotpot has always connoted clean and uncomplicated broth spread across a variety of regions. Want a spicy or satay stock? Aberdeen's got it, but don't expect anything more than a mild tang. What they do have is an assortment of seafood and premium meats that you wouldn't find at your local Little Sheep. more ›

Hotpot season is upon us, and the first in our series of hotpot reviews this upcoming winter is Three Travellers [sic] (三人行骨头王火锅), a chain that recently opened its newest baby smack dab in the middle of the fantastic restaurant corner that is Fumin/Julu Lu. more ›

As Shanghai’s punishing winter falls upon us, few things counter the chill as effectively as a steaming, bubbling hotpot. While Shanghaiist has had a long-lasting love affair with spicy Sichuan hotpot, with its communal cauldron of numbing stock and gobs of pig innards, we realize that many of our loyal readers actually shy away from rubbery entrails and multiple chopstick dipping. It is to these dear readers, and to anyone else looking for a surprisingly... more ›