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Looking for a jianbing with bold, culinary flair to celebrate the World Jianbing Day today?
by Tristin Zhang, 30 April 2019
Different from the classic Beijing duck, which has a thick layer of fat, pigeon skin is a lot thinner, less fatty and has a salty taste.
by Jonathan Zhong, 25 April 2019
Our impression of the bar was of an unpretentious venue eager to connect with customers and to experiment with food.
by Bryan Grogan, 03 April 2019
Another great recipe from Shanghai-based foodie and restaurateur Lindsey Fine (aka Veggie Mama).
by Lindsey Fine, 27 March 2019
It’s crunchy, savory and oh-so-flavorful, and we f-ing love it!
by Ryan Gandolfo, 25 February 2019
Shuizhu beef or fondue?
by Dominic Ngai, 14 February 2019
Another great recipe from Shanghai-based foodie and restaurateur Lindsey Fine (aka Veggie Mama).
by Lindsey Fine, 02 February 2019
Hop on as we share our favorite spots in the city to find frog fare.
by Jonathan Zhong, 23 January 2019
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