We couldn’t leave Shanghai without sampling one of the city’s specialties, xiaolong bao, or soup dumplings. We heard from locals and by researching online that Din Tai Fung was one of the best places to try the dumplings, despite being a Taiwanese chain located in a mall.
Shanghai’s 1221 restaurant makes a great choice for an introduction to sugar-based Shanghainese cuisine.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
