MATCHA: Drunken Dish August 19, 2010

Shanghai is one of the most famous culinary regions in China. Its rich Yangtze Delta is a lush garden for vegetables and fruit, and its cuisine is assertively flavored, expressing a flair characteristic of the city itself. Sumptuous velvety meat and fish are braised with soy sauce, sugar, and a touch of vinegar – this treatment is a Shanghai specialty.

Not to be overlooked in Shanghai’s gastronomic repertoire are “drunken dishes,” where food is marinated in wine. The museum has paired with the Asian Culinary Forum for a feature talk and cooking demonstration on Shanghai cuisine with Chef Nei Chia Ji of the local celebrated restaurant Jai Yun and Martin Yan of Yan Can Cook.

They will be preparing three dishes: vegetarian goose with bean curd and rice wine, pickled cucumber in Huang Chiew wine, and the famous “drunken chicken” with Shaoxing wine. Enjoy small sample bites of these dishes while kicking back to the musical stylings of DJ Friendly Traveler. Toast with a drink from the cash bar, make your own art, and tour Shanghai – all in one evening!

http://www.asianculinaryforum.org/
http://www.yancancook.com/
http://www.myspace.com/friendlytraveler
http://www.asianart.org/shanghai.htm