{"id":15723,"date":"2014-07-23T05:30:09","date_gmt":"2014-07-23T12:30:09","guid":{"rendered":"https:\/\/shescookin.com\/?p=15723"},"modified":"2015-02-09T14:10:27","modified_gmt":"2015-02-09T22:10:27","slug":"shanghai-dumpling-tour-with-untour-shanghai","status":"publish","type":"post","link":"https:\/\/shescookin.com\/shanghai-dumpling-tour-with-untour-shanghai\/","title":{"rendered":"Shanghai Dumpling Tour with UnTour Shanghai"},"content":{"rendered":"

\"Shanghai<\/a><\/p>\n

When in Shanghai you absolutely must have dim sum and try all the different kinds of dumplings if you want to truly experience the local cuisine. Unless you don’t like dumplings, but who doesn’t like dumplings – I would be suspicious of someone who doesn’t like dumplings. Or, maybe you have to adhere to a gluten free diet, then I’m sorry. You can probably find gluten free dumplings in Shanghai but certainly not at street stalls or traditional dim sum places. Hmmm, that gives me something to research the next time I’m here.<\/p>\n

If anyone can lead you to the best places for dumplings or possibly even gluten free dumplings, it would be the folks at UnTour Shangha<\/a>i. I’ve been on three of their tours and thoroughly enjoyed and learned from each experience. UnTour Shanghai’s \u00a0guides are either locals or expats who speak Mandarin and have lived in Shanghai long enough to immerse themselves in the culture and cuisine. They take you off the beaten path and carefully curate the restaurants and street vendors that are included in their tours so you can rest assured that you won’t suffer any ill effects and it will be some of the best authentic food you’ll eat during your visit.<\/p>\n

\"Shanghai<\/a><\/p>\n

Our first stop was a street hawker stand with \u00a0a husband and wife team making excellent pork potstickers (guotie \u9505\u8d34) in a huge, heavy cast iron street vendor style wok with a seasoned look acquired from decades of cooking. The potstickers were perfect – crispy browned skin enclosing steaming hot tender pork and juices . Our guide Jamie instructed us on the proper way to eat them to avoid burning your mouth.<\/p>\n

\"UnTour<\/a><\/p>\n

Just down the lane, was another street hawker who rises early to provide the working masses what is best described as a Chinese breakfast crepe\/burrito. I don’t have the Chinese name, but it was very good. A large, thin crepe of wheat and millet is brushed with egg, sprinkled with green onions with \u00a0spicy sauce (if desired), topped with crunchy bits of won ton skins (?) and then folded into a package. A warm, crispy and satisfying breakfast that fuels the body for a long work day.<\/p>\n

\"Shanghai<\/a><\/p>\n

\"Shanghai<\/a><\/p>\n

Next up, another family owned food stall called Nanjing Soup Dumplings & Spicy Soup where we ordered several types of\u00a0soup dumplings (xiaolongbao \u5c0f\u7b3c\u5305). The little boy ran around excitedly, determined to help set up for our group, and dad gruffly instructed him.<\/p>\n

\"Shanghai<\/a><\/p>\n

We feasted on the perfectly pleated tender-skinned crab, shrimp and pork dumplings and took a brief tour of their small operation.<\/p>\n

\"Shanghai<\/a><\/p>\n

After a short walk to let the trio of soup dumplings settle, we arrived at Harbin Dumpling House \u54c8\u5c14\u6ee8\u5218\u8bb0\u997a\u5b50\u9986 where we ordered the boiled dumplings (shuijiao \u6c34\u997a) with cabbage (baicai \u767d\u83dc) and celery (jincai \u8fd1\u83dc) and really enjoyed having a vegetable filled dumpling. Customers order large quantities and take some home for later. Many Chinese don’t cook elaborately at home because they have tiny kitchens that may lack the appliances that we are accustomed to.<\/p>\n

\"Shanghai<\/a><\/p>\n

The Bamboo tofu salad (leng fuzhu \u51b7\u8150\u7af9) of dried beancurd sticks, also known as dried tofu skin, yuba, fu zhu, or bamboo tofu, was something I’d never experienced. Made from the skin that forms on the surface of boiled soy milk, it has a chewy, almost meaty texture and is used in braises, stir fries, soups, and salads. Like tofu, beancurd sticks have a mild flavor and take on the flavors they are cooked with.<\/p>\n

\"Shanghai<\/a><\/p>\n

From there we meandered through the former French Concession to a more gentile sit-down dim sum repast at\u00a0Heng Yue Xuan Dim Sum Mansion \u6052\u60a6\u8f69\u7cbe\u81f4\u9999\u6e2f\u7ca4\u83dc\u00a0inside Xujiahui Park, bursting with lush spring greenery and fragrant flowering trees, the setting was peacefully tranquil and a welcome respite from the cacophony of bustling street traffic.<\/p>\n

\"Shanghai<\/a><\/p>\n

We were able to catch our collective breath and take a much needed bathroom break. Jamie ordered for us (her mastery of Mandarin is admirable) and we chatted with each other while contemplating the gorgeous scenery and the quiet, elegant dining room.<\/p>\n

\"Shanghai<\/a><\/p>\n

Order: \u00a0 \u897f\u674f\u4ec1\u867e\u5377 (almond shrimp roll xi xingren xiazhuan), \u80a0\u7c89 (chengfen rice paper rolls), \u00a0\u53c9\u70e7\u9165 (chashao su BBQ pork pastries), and\u00a0\u867e\u997a\u738b (xiajiao huang steamed shrimp dumplings).<\/p>\n

Refreshed and pleasantly stuffed, we had one more stop (can you believe it!) before calling it a delicious dumpling day. The last eatery specialized in what is called 1000 mile fragrant small wontons and they are just that. I can’t say much for the ambiance of the restaurant (nil), but the dumplings were delicate and abundant in a mild broth which gave them their due. And, they had reasonably cold beer.<\/p>\n

\"Shanghai<\/a><\/p>\n

\u5343\u91cc\u9999\u4e91\u541e (qianli xiang yuntun 1000 miles fragrant small wontons) at\u00a0Qin Huai Fang\u79e6\u6dee\u574a<\/p>\n

So there you are, you can try to find these places on your own, but I highly recommend you let UnTour Shanghai<\/a> lead the way, your experience will be so much more enjoyable! I really liked the last small soup wontons and hope to try them again on a chilly day when I’m not already full of dumplings!<\/p>\n