by Shanghai Foodist December 2011 Few things better represent the western holiday season than sweet potatoes.  Mashed into pies and casseroles and topped with brown sugar and marshmallows or blended into silky soups, the versatile and fibrous root is certainly a comforting way to survive the season’s chill. And similarly in Shanghai, there is no better [...]

by Shanghai Foodist December 2011 One of the advantages of waking early is being able to watch all the different breakfast vendors setting up their carts and lighting their burners in anticipation of the morning rush.  The roads I use on my daily walk to work are always filled with steaming bowls of congee and the [...]