We ate SO well in Shanghai, China. In this video we hunt down some famous Shanghainese dishes including yellow croaker ...

Add the noodles and soy mixture. Cook, stirring often, until the noodles have absorbed most of the liquid, 3 to 4 minutes. Add the pork and any accumulated juices.

Add the noodles and soy mixture. Cook, stirring often, until the noodles have absorbed most of the liquid, 3 to 4 minutes. Add the pork and any accumulated juices.

Add the noodles and soy mixture. Cook, stirring often, until the noodles have absorbed most of the liquid, 3 to 4 minutes. Add the pork and any accumulated juices.

Add the noodles and soy mixture. Cook, stirring often, until the noodles have absorbed most of the liquid, 3 to 4 minutes. Add the pork and any accumulated juices.

This classic recipe is ideal to serve for Chinese New Year. "Noodles, because of their length and stringiness, signify longevity,” says cookbook author Kei Lum Chan. <i>Adapted from </i>CHINA ...

Shanghai noodles are thin wheat noodles. Dried ramen from a supermarket package works well, says Liu, or use Japanese soba or udon noodles. Cook them while the scallions infuse the oil.

Jonathan Gold reviews Shanghai Bamboo House in Monrovia. Shanghai cuisine isn't usually very spicy and there is more long-cooked, simmered dishes instead of stir fry. There is frequently fresh fish ...

Mix the pork, 2/3 of the green onions, ginger, garlic, soy sauce, wine and sesame oil in a large bowl. Transfer to a heavy 4-quart saucepan or wok; cook, stirring, over medium-high heat until pork ...

Add the noodles and soy mixture. Cook, stirring often, until the noodles have absorbed most of the liquid, 3 to 4 minutes. Add the pork and any accumulated juices.