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A foreign food writer turns study of steamed buns into science

In Shanghai, one man has turned the study of steamed buns into a science.

Chef and food writer Christopher St. Cavish has tried the xiao long bao in 53 different restaurants across Shanghai in the past 16 months, and he has written what he calls the Shanghai Soup Dumpling Index.

Cavish’s own way of defining the quality of the food has attracted more than 300,000 hits online.