Taoyuan Village

When the nationalist Kuomintang army retreated to Taiwan in 1949 after losing to Mao’s communist forces, the island experienced a sudden influx of immigrants from around Mainland China, many ripped from their homeland and moved into crowded, hastily-assembled housing complexes. These gave rise to tenement communities, called military villages (眷村, juàncūn). During the years after the war, these new immigrants kept the memory of their hometowns alive, recreating the dishes of their childhood but – out of necessity – using local ingredients and adapting the recipes. Out of this homesickness arose a new type of Taiwanese cooking called Military Village Cuisine.

Bamboo Sichuan

[Editor's note: We're sorry to report that Bamboo Sichuan has closed.] The temperature has officially fallen off the register, and there are days when Shanghai seems bleak indeed, the cumulus clouds of winter hugging the skyline uncomfortably close.It’s times like these when we look to western China for inspiration, and nothing but Sichuanese-style roasted fish (四川烤鱼, sìchuān kǎo yú) will do to lift the spirits and drive away the bleary stagnations of cold, wet weather. This dish is common in Chengdu, the heart of Sichuan and an undisputed food center of the Middle Kingdom. Located in the Red Basin and hemmed in by imposing peaks that wander towards the Himalayan foothills, this cheerful culinary capital – much like Shanghai – in December boasts an icy humidity that seeps into the joints and refuses to leave.