A Chef's Guide to Shanghai Cuisine

By Christopher St Cavish - 2013-03-29T16:04:46Z

Photograph by Christopher St Cavish 

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Hot Pot, Yi Pin Ju

Although Shanghainese may position themselves in public as much more sophisticated than those Beijing northerners, they’re not above borrowing their hot pot technique in private. Expensive cars line up outside of hole-in-the-wall Yi Pin Ju, smack in downtown, for its hand-cut Mongolian lamb, which gets swished around the coal-fired brass pot and then dunked in a sauce of sesame paste, coriander, and soy sauce or vinegar.

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