Rick Stein's Taste of Shanghai
Food writer and chef Rick Stein travels to Shanghai and unveils food largely unknown to westerners. He tries xiao long bao, steamed hairy crab. Anthony Zhao's red braised pork, and guide Jia Jia's home cooked boiled chicken. He also heads to a seafood market and discovers that the crab comes from his home country. He eats and compliments the foul-stench stinky tou fu. Written by Jie Sheng Li
