Welcome to Part 2 in my series of as yet undetermined length on cooking Chinese food in Canada! Part 1 is here.
We’re still on safe, neutral territory here- no bear paw, no jellyfish, no shark fin soup in my drafts folder, thank you very much. I’m sticking with the things I eat regularly in Shanghai (aside from those guanxi-heavy banquets for work) and I have, by nature, really simple tastes. Veggies will predominate, as they ought to. (more…)