It wasn't until we read this interview in Salon with Jennifer 8. Lee (and that's not a typo, folks), New York Times journalist and author of the book The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, that we suddenly realized that it has been forever since we've had beef with broccoli or General Tso's chicken. We think it's because we haven't made room in our ordering agenda given the unbelievable amount of variety and selection in Shanghai in terms of Chinese food. The interview definitely wants to make us read the book as a way to cross-check and validate our experiences as a Chinese-American raised on American-Chinese food (go Panda Express!). more ›

This restaurant deserves awards. Lots of awards. The menu is essentially Chinese food, but it’s been inspired by the best influences of the West. The concept is described beautifully in the name. more ›

If you enjoyed last week's post about Shanghai's most successful taxi driver, you might want to check out this latest ESWN translation -- a Chinese blogger's spoof of the taxi story. Instead of a Shanghai taxi driver, the main character in this story is a calculating Beijing prostitute. Funny stuff. A sample: more ›

ESWN has a fascinating translation of a recent posting by Shanghai blogger Run Liu. It gives us a peek into the mind of one of Shanghai's most calculating and successful taxi drivers. As ESWN points out, it's a good thing most taxi drivers don't think like this guy -- we'd never get picked up outside of subway stations. Here is a taste: more ›

What is the deal with local magazines making drastic changes and leaving their readers in the dark? First it was 8 Days and its unannounced switch to SH Weekly. And now That's Shanghai -- in an unrelated move, we assume -- has given itself a facelift. The September issue has a new look and the cover is emblazoned with gold lettering proclaiming itself a "Collector's Edition." But inside the magazine Shanghaiist finds nary a word explaining to readers the thinking behind the redesign, no explanation about what makes this edition so collectible. And don't bother looking for insight on the magazine's website -- on Sept. 4, they still had an image of August's issue under the words "This Month's Magazine." It's a shame, really, because the new look is a big step in the right direction. While the content is mostly still the same, the magazine looks cleaner and classier now, and they've livened things up a bit with some well-placed color. more ›

Xinhua news reports that as of August 5, Kentucky Fried Chicken is introducing traditional Chinese breakfasts into its menu. The report states that Chinese people have traditionally viewed breakfast as an important meal, but with the growth and change of the city, finding a decent bowl of zhou (粥), the watery rice that has long been a staple of the Chinese diet, is becoming increasingly difficult. more ›