The Origin of Shanghai Cuisine The Past and Present of Shanghai Snacks The City God Temple: a Culinary Paradise The Lvbolang Restaurant Haipai Cuisine Sifangcai Festive Cuisine Western Dining The Food Coupon Era Spring Festival The History of Hongshaorou Wontons, a Daily Staple Fish Head Bean Sprouts Bamboo Shoots The Revival of Sour Plum Juice Shanghai's First Cafes Leftover Food Restaurant Buffets Shaved Ice Desserts Fish in Hot Chilli Oil Knife Fish Puffer Fish Soy Milk Sens & Bund An Opulent Banquet A Taste of Imperial China at the Li Family Imperial Cuisine Restaurant The Cost of a Piece of Hongshaorou Western Fast Food Outlets and Standardised Production Crayfish and Mantis Shrimps Instant Noodles Kentucky Fried Chicken Breaking with Tradition Exclusive Restaurants What China Can Learn from Dae Jang Geum Restaurant Ratings and the Story of Bernard Loiseau Vegetarian Restaurants Can Shanghai Become China's Next Culinary Paradise?