Food & Travel

Dining Under the Dragon’s Watchful Eye: Exploring the Flavors of Shanghai

Discovering the Delights of China’s Culinary Capital

As I stepped off the Viking River Cruise ship and onto the bustling docks of Shanghai, I knew I was in for a culinary adventure like no other. This vibrant city, steeped in centuries of rich cultural history, was about to unveil its tantalizing array of flavors to me.

For many travelers, enjoying local food is a key ingredient to a great trip, and that couldn’t be truer than in China. The connection between the pleasure of eating and learning about a country’s customs is undeniable. I was ready to scratch beneath the surface of this captivating culture by visiting markets, tasting the regional specialties, and breaking bread (or in this case, dumplings) with the locals.

One of the fascinating aspects of Chinese cuisine is its deep roots in traditional Chinese medicine and the philosophy of the Five Elements – Wood, Fire, Earth, Metal, and Water. These five basic aspects of Qi, or life energy, not only influence the medicinal properties of ingredients but also permeate every facet of Chinese culture, from art and music to climate and spirituality. The famous five-spice powder, for instance, derives its name from the five elements, not because it contains five spices. It’s a testament to the holistic approach the Chinese have towards their culinary traditions.

As I immersed myself in the bustling streets of Shanghai, I couldn’t wait to embark on this flavorful journey, guided by the watchful eye of the dragon that symbolizes the essence of this captivating city.

Congee: The Humble Breakfast of Champions

My culinary exploration began with a quintessential Chinese breakfast staple – congee. The origins of this rice porridge are up for debate, but everyone agrees that it was a way to stretch a meal during times of scarcity. It’s also been used as a form of food therapy for unwell stomachs.

As I sat down to my first bowl of congee, I couldn’t help but feel a little underwhelmed. It was a far cry from the indulgent, sugar-laden breakfasts I was used to back home. But as I took that first sip, the comforting flavors and soothing texture quickly won me over. I even found myself pairing it with a flaky, buttery croissant – a delightful fusion of East and West.

Congee is a staple across China and many other Asian countries, often served with an array of savory side dishes and flavorful add-ins. While I may have started out as a skeptic, I soon became a congee convert, marveling at the versatility of this humble dish and its ability to nourish both body and soul.

The Spicy Evolution of Sichuan and Chongqing Cuisines

As I delved deeper into the culinary landscape of China, I couldn’t help but be captivated by the story behind the ubiquitous use of chili peppers in certain regional cuisines. The introduction of this fiery ingredient to Asia was likely a result of trade with the Portuguese, and it didn’t truly take hold until the 15th century. But in the Sichuan and Chongqing regions, the love affair with chili peppers has only grown stronger over time.

During the Second Sino-Japanese War, when resources were scarce, the hot-pot style cooking of the working class in Chongqing was often flavored with large quantities of chili peppers. As these new flavor profiles made their way back to the villages and high-ranking officials, the use of chili peppers spread throughout the country. What was once considered a peasant’s dish had now become a signature characteristic of Sichuan and Chongqing cuisines, renowned for their bold, addictive spiciness.

As I embarked on our Viking River Cruise along the Yangtze, starting in Chongqing, I couldn’t wait to dive into this fiery culinary tradition. Our private market tour with the ship’s head chef, Danny Tang, provided an insider’s glimpse into the local flavors of his hometown – a refreshing contrast to the Sichuan-style dishes I had expected. It was a delightful reminder that China’s culinary landscape is as diverse as it is dynamic.

A Pomegranate-Fueled Adventure

As I wandered through the bustling markets and streets of China, one ingredient stood out to me time and time again: the humble pomegranate. This vibrant fruit, mentioned in the earliest of recorded histories, has long held a special place in Chinese mythology and culture. From its use in religious ceremonies to its medicinal properties, the pomegranate has been revered for generations.

I couldn’t believe my eyes as I encountered pomegranate trees, their branches brimming with ripe, ruby-red fruit, at every turn. The seeds were being squeezed for juice in every marketplace, and even the hip gelato and coffee shops were embracing the pomegranate’s bold and tangy flavor. It was as if the entire country had been infused with the essence of this magnificent fruit.

Back home, I’ve long been a pomegranate enthusiast, adding its deep, jewel-toned juice to my favorite spritzers and salads. But experiencing the pomegranate’s ubiquity in China was a revelation. It was a testament to the deep-rooted connection between the land, its people, and the ingredients that have sustained them for millennia.

The Art and Ritual of Chinese Tea

No exploration of Chinese cuisine would be complete without delving into the rich world of tea. Tea is at the very heart of Chinese culture, and the tradition of the tea ceremony has been handed down for centuries. Legend has it that tea was discovered over 5,000 years ago, when an emperor’s water was accidentally mixed with tea leaves, sparking a newfound appreciation for this soothing elixir.

As I participated in a traditional tea ceremony during our Viking River Cruise, I was struck by the reverence and respect shown towards this ancient practice. The nuances between the different types of tea and their corresponding medicinal properties were expertly explained, allowing me to fully immerse myself in the calming ritual. From the delicate floral notes of the blooming tea to the earthy complexity of the pu-erh, each sip was a journey through China’s rich cultural heritage.

As I sipped my tea, surrounded by the grand architecture and elegant decor of the tea house, I couldn’t help but feel a profound sense of connection to the land and its people. It was a reminder that the pleasure of eating and drinking is not just about satisfying one’s palate, but about understanding the deep-rooted traditions that give life to the flavors we savor.

Mastering the Art of the Dumpling

No culinary journey through China would be complete without delving into the wondrous world of dumplings. This quintessential Chinese dish has been enjoyed for an astonishing 6,000 years, with culinary schools specializing in the art of dumpling-making. From the classic pork-filled xiao long bao to the delicate vegetable varieties, the diversity of fillings and preparation methods is truly astounding.

As I watched the onboard dumpling demonstration during our Viking River Cruise, I was mesmerized by the intricate folding and pleating technique used to create these delectable morsels. The process of wrapping a spoonful of filling into a delicate wrapper, pinching and twisting the dough to perfection, was both a culinary art and a testament to the patience and skill of the Chinese people.

Whether enjoying them on the bustling streets of Old Shanghai or as part of a lavish feast, dumplings have a way of captivating the senses. The combination of the tender, juicy filling and the delicate, chewy wrapper, accompanied by the perfect balance of salty, sweet, and sour in the dipping sauce, is a symphony of flavors that lingers long after the last morsel has been savored.

As I indulged in these delightful dumplings, I couldn’t help but marvel at the ingenuity and creativity of the Chinese culinary tradition. Each bite was a testament to the country’s rich history and the undying passion of its people for the art of food.

Tofu: The Versatile Vegetable Meat

Another staple of Chinese cuisine that captivated my palate was the humble yet versatile tofu. According to legend, tofu was invented by a Chinese scholar during the Western Han dynasty, in his pursuit of the elixir of immortality. While his quest for eternal life may have been fruitless, the local peasants quickly embraced this soybean-based delicacy.

Tofu’s ability to absorb flavors, combined with its excellent nutritional profile, has made it a staple ingredient in Asian cuisines for centuries. Whether shredded, sliced, deep-fried, steamed, or fermented, tofu can be found in a dizzying array of dishes throughout China. During my visit to the Muslim Market in Xian, I was captivated by the spicy tofu dish that the women couldn’t keep up with in terms of demand.

As I savored the tofu dishes aboard the Viking River Cruise, I was struck by how the chefs were able to coax such depth of flavor from this seemingly bland ingredient. The ability to transform tofu into a culinary masterpiece is a testament to the ingenuity and skill of Chinese cooks, who have perfected the art of working with this versatile “vegetable meat”.

Noodles: The Thread that Binds China Together

No exploration of Chinese cuisine would be complete without delving into the world of noodles. Historians indicate that noodles have been a part of the Chinese diet since as early as 2000 BC, with the earliest known preserved noodles found along the Yellow River. From the delicate silk-like strands to the thick, chewy ribbons, the diversity of noodle shapes and textures is a testament to the ingenuity of Chinese cooks.

As I watched a noodle maker at work outside the Terracotta Warriors in Xian, I was mesmerized by the graceful, almost dance-like movements required to transform a simple rope of dough into a tangle of thin, fragrant threads. The process of kneading, stretching, and folding the dough was a true work of art, far removed from the machine-pressed pasta I was used to back home.

Noodles have become a staple of the Chinese diet, not only for their convenience and affordability but also for their ability to be seamlessly integrated into a wide range of dishes. Whether slurped up in a fragrant broth or stir-fried with an array of vegetables and proteins, noodles have become the thread that binds the diverse culinary traditions of China together.

As I savored every bite of the noodle dishes I encountered during my journey, I couldn’t help but feel a deeper appreciation for the history and craftsmanship behind this humble, yet essential, component of Chinese cuisine.

Embracing the Adventurous Side of Chinese Cuisine

While the delectable and familiar flavors of Chinese cuisine were certainly a highlight of my journey, I also embraced the more adventurous side of the country’s culinary offerings. From the curious offerings at the Small Commodities Market in Shanghai to the exotic delicacies served aboard the Viking River Cruise, I was determined to step outside of my comfort zone and immerse myself in the full spectrum of Chinese culinary traditions.

Whether it was sampling the pungent, fermented tofu or the gelatinous, cartilage-rich chicken feet, I approached each new dish with an open mind and a sense of adventure. As I savored the flavors and textures that were so foreign to my Western palate, I couldn’t help but marvel at the deep-rooted cultural traditions and ingenious methods that had given rise to these unique culinary creations.

While some dishes may have pushed the boundaries of my culinary comfort zone, I found that with each new experience, my appreciation for the depth and diversity of Chinese cuisine grew exponentially. The Viking River Cruise team’s commitment to providing a well-rounded culinary experience, catering to both the adventurous and the more traditional eaters, ensured that everyone could find something to delight their senses.

As I reflect on my time in China, I realize that embracing the unfamiliar and unexpected is the true key to unlocking the full richness of this country’s culinary heritage. By stepping outside of my culinary comfort zone, I was able to gain a deeper understanding and appreciation for the ingenuity, creativity, and sheer diversity that defines the flavors of Shanghai and beyond.