Prince Roy's Adventures in Shanghai

01 Feb 2008

Taiwan-based blogger Prince Roy visited Shanghai recently. It’s weird, because I’ve “known” the guy for about five years through the internet, but we only just met face to face.

On his blog he writes about his impressions of Shanghai in one post, and his encounters with John B, Micah, ChinesePod, and me in another post. Prince Roy talks about food a lot, so I’m happy that he wasn’t disappointed with the Hunanese restaurant I took him to.

He took some nice shots of the food:

Yum. Yes, it’s nice to be able to eat food this good any time you want, and to pay next to nothing for it.

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John Pasden

John is a Shanghai-based linguist and entrepreneur, founder of AllSet Learning.

Comments

  1. that was a very good Hunan joint. I’m sure it would earn the Spicygirl Seal of Approval. You’re not kidding at what a great value that place is: Thao flipped when I gave her back the change the following day.

  2. That food looks excellent. If you get the chance can you try to talk some of the employees into to emigrating to Chicago and open up a Hunan restaurant here. We have a bazillion Cantonese joints, a handful of Sichuan ones, and no Hunan….those 豆角 are making my mouth water!

  3. Second from left is my favorite dish. 娃娃菜.

    I think I’m going to order this stuff for dinner tonight! (They deliver.)

  4. any idea why they call it that?

  5. Prince Roy,

    I didn’t know myself, but allegedly 百度知道:

    所谓的娃娃菜,按照正理,是近几年从日本引进的一款蔬菜新品。把种子撒到地里,发芽、长大,等它长到像大白菜那么大时,把它割掉,再用土把菜根浅浅地埋住;不用多久,根部又会发出新芽,由这个新芽长成的菜,肌理非常细腻、光洁———这才是正宗的娃娃菜,口感细腻,带甜味。

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