Bilingual text here: https://english.ftvnews.com.tw/news/2026406W07EA?utm_source=youtube&utm_medium=description
雙語文字版: https://english.ftvnews.com.tw/news/2026406W07EA?utm_source=youtube&utm_medium=description

Our official website: ➔ https://english.ftvnews.com.tw/

Follow us on
Facebook: ➔ https://www.facebook.com/ftvformosanews
X (Twitter): ➔ https://x.com/FTV_Taiwan_News
Have you ever tried a Shanghai salad? This famous dish, a variation on potato salad, was developed in the 1930s when many foreigners were living in Shanghai.Now a restaurant in Taipei is serving its own version, presented to look like a small garden, with dark biscuit crumbs making a layer of “soil” over the potatoes.

This may look like a miniature garden, but it’s entirely edible! Hidden underneath the “soil” made of biscuit crumbs is a soft potato salad with avocado and ham.

The potatoes and ham are cut into cubes, then the chef adds fresh avocado and dressing before tossing the salad.

Balsamic vinegar is also added for a bit of sourness.

The chef sprinkles a full layer of biscuit crumbs over the salad, then adds asparagus, carrots, mushrooms, and even some flowers, making the dish look like a miniature garden.

Tsai Cheng-hung
Restaurant manager
In Shanghai at that time, there were lots of foreign businesspeople in the concessions. Pretty much every restaurant in Shanghai would serve a potato salad.

Shrimp are also essential to Shanghai cuisine, like in this cold noodle dish. The chilled noodles absorb the flavor of the sauce, which has been simmered with lobster and Sichuan peppers.

After being cooked, the noodles are soaked in an ice bath to give them a springier texture.

The shrimp are then fried in a wok on low heat, keeping them tender, and then rinsed to remove any excess oil.

Finally, the shrimp are stir-fried with Shaoxing wine to bring out their flavor. They’re placed on top of the noodles, followed by a drizzle of lobster sauce and pepper oil. Lemon and kumquat slices are added for a finishing touch.

Tsai Cheng-hung
Restaurant manager
The broth is made by simmering fresh lobster heads for about four hours. With the lemon, the flavor is more suitable for the summer.

The restaurant even offers special watermelon buns, which are decorated by hand and filled with a salted egg and watermelon seed custard. Full of creativity, this restaurant is offering modern twists on traditional Shanghai cuisine.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#restaurant #potatosalad #Shanghai #Shanghaisalad #Shanghaicuisine #shrimp #coldnoodles

#台灣新聞 #TaiwanNews #民視新聞 #FTV新聞 #Taiwan