One of the most famous culinary regions in China is Shanghai. Its rich Yangtze Delta is a lush garden for vegetables and fruit, and its cuisine is assertive and distinctive, much like the city. Shanghai's gastronomic repertoire includes "drunken dishes," where food is marinated in wine. 
The Asian Art Museum has paired with the Asian Culinary Forum for a feature talk and cooking demonstration on Shanghai cuisine with Chef Nei Chia Ji of the celebrated local restaurant, Jai Yun and Martin Yan of Yan Can Cook! They will prepare three dishes: vegetarian goose, sweet lotus root, and the famous "drunken chicken" with Shaoxing wine.


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