It's actually quite difficult to decide on one single flavour when it comes to Shanghai! The food in Shanghai is amazing - it's one of the 8 major Chinese cuisines, and there are simply too many dishes that can represent Shanghai. In the end we settled for a sesame flavour, as one of the classic Shanghainese dishes that we love is the sesame cold noodles.
Chinese sesame paste is quite different from Tahini, as it's made with roasted sesame seeds rather than raw seeds, resulting in a deeper "nutty" taste (even though there's no nut in it) - our blog post on the development of this sesame crunch chocolate has some more information, as well as a picture of our homemade sesame cold noodles. We'll give you the recipe later on also - so keep reading!
Whilst travelling to China is still heavily restricted at the moment due to their Covid restriction policy, Shanghai has always been the financial hub of China and is considered as the richest city in the country..... and now it's probably the richest one in the world (or at least according to this video):
You may notice some of the builidings at the Bund look a bit like the waterfront in Liverpool! We really love the contrast of the old (The Bund) and the new (Pudong) buildings on the two sides of the Huangpu River.
As promised, here's our recipe of the sesame cold noodles:
Fifth Dimension's Recipe for Shanghainese Sesame Cold Noodles
Ingredients (for 2 servings of noodles):
- 1 packet of egg noodles (for 2 servings)
- 1 tablespoon sesame paste (try to get the sesame paste from Chinese grocery shop. If you really can't find it, you can use tahini but add a bit more peanut butter to give a more deep nutty taste)
- 2 tablespoon light soy sauce
- 2 tablespoon peanut butter
- 2 teaspoons white rice vinegar
- 1-2 teaspoon sugar
- 2 tablespoon oil
- 10 tablespoons hot water
- 2-3 stalks of spring onions, chopped finel
- Make the sauce first by combining all the ingredients except the noodles and spring onions together - make sure it's mixed well until it is a smooth paste. If needed, add more water or soy sauce to taste if the sauce is too thick.
- Cook egg noodles according to packet, then drain and rinse in cold water until it's cooled down (this is key so that the noodles won't stick together).
- Pour the sauce over the noodles and then toss them together.
- Add spring onions on top.