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Autumn fragrance osmanthus oozes depth

CHINESE mythology and culinary traditions fuse in the sweet aroma of osmanthus, a flower that blossoms in the autumn and fills the air with a fragrance sometimes likened to peach or apricot. Osmanthus ...

October 27, 2016, Thursday

The sweet scent of osmanthus-flavored wines

WINES bequeath some of nature’s most lovely aromas. The act of fermenting grapes opens up a plethora of perfumes including scents of flowers. Occasionally one of these flowers is osmanthus, the flower ...

October 27, 2016, Thursday

The Barn thrives on farm-fresh seasonal products

Shanghai Xintiandi has been re­vamping itself lately with cool concepts and new venues. Green & Safe The Barn is one of the recent additions that doesn’t fail to impress. The Green & Safe on Dongping ...

October 27, 2016, Thursday

Sabor: Amazing journey on culinary experience

MADRID-BASED Michelin-starred chef Diego Guerrero has started one of the coolest, and the most original dining concepts in the city. The name is Sabor and its team of chefs takes you on an excellent culinary ...

October 27, 2016, Thursday

Simple tricks in art of preserving

I have a whole shelf worth of books on the art of preserving — from the “Ball Complete Book of Home Preserving” to Sandor Katz’s “Wild Fermentation.” All of them detail the equipment, ingredients, safety ...

October 27, 2016, Thursday

Special hairy crab treat at Waldorf Astoria

WEI Jing Ge, the Chinese restaurant at Waldorf Astoria Shanghai on the Bund is serving the special treat of autumn, the hairy crab, until the end of November. Wei Jing Ge’s Master Chef Yuen sources the ...

October 27, 2016, Thursday

Weather affects wine producers

FLOODS, drought, frost and hail have cut into world wine production this year across Europe and South America, but the quality of the 2016 vintage shouldn’t unduly suffer. Italy remained the world’s ...

October 27, 2016, Thursday

Costa coffee masters handcraft it with their heart

ON October 15, Costa organized the first Costa Handcrafted Festival at Jing’An Kerry Center that included Costa 2016 “Barista of the Year” China Final and the first China Latte Art Competition. There ...

October 27, 2016, Thursday

‘Chinese Cheese’Fermenting flavor

FERMENTED tofu, which is known in Chinese as furu or doufuru, is an intriguing condiment in Chinese cuisine. The texture of fermented tofu is similar to blue cheese or feta cheese. In fact, the tofu ...

October 20, 2016, Thursday

Pungent tofu benefits from sweetness of wine

TODAY’S iDeal feature article explores the fascinating world of fermented tofu. Reporter Li Anlan points out that most fermented bean curd are not particularly pungent or stinky. These mostly neutrally ...

October 20, 2016, Thursday


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