Foodies Unite! 丨吃货们，快来！

This week, Shanghai’s Libo Plaza has turned into a foodie hotspot. The Jiangnan Foodie Festival is here, serving up authentic flavors from across the Yangtze Delta.

The air is filled with the smell of street food, and the crowds just keep coming. Feeling hungry yet? Let’s dive in!

First up are the specialties from Tonglu, Zhejiang: dumpling-shaped corn cakes and stuffed pastries filled with preserved mustard greens and long beans, a total dream for carb lovers.

"The crust is super crispy, and inside it’s packed with juicy pork filling."Su Nan said.

"You can really taste the aroma of the preserved mustard greens mixed in. All together, it’s like this rich, earthy flavor straight from the mountains."

The real secret to the flavor lies in the ingredients.

Lou Caizhu, Intangible Cultural Heritage Inheritor of Tonglu Fuchunjiang Corn Cakes:" We use only tender cowpeas, which are picked clean, washed, and drained before being entirely hand-chopped.

Once chopped, they must be stir-fried. As for the pork, we follow a 20-to-80 ratio of fat to lean. The preserved mustard greens are all made in our own home. For generations, our family has been devoted to making handmade snacks."

Meet the Miao Lao shaomai: thin skin, juicy pork inside, wrapped in just five seconds, steamed to perfection.

Looks simple, but as soon as you bite in, it’s bursting with flavor.

"We use only the freshest pork of the day, finely minced into filling, then mix it with our own secret, slow-cooked aspic."Qian Kan, Fourth-generation Inheritor, told Su Nan.

"What defines our shaomai is simple: more filling, thinner skin, plenty of juice. This way, the customer’s experience is just that much better."

Right in the middle of the plaza, one of the longest lines belongs to an old local favorite from Minhang’s Xinzhuang area, “Xinglong Restaurant”.

Joining the festival as a hometown hero, they’ve brought along their signature bites to show off.

Liu Yongchun, Manager of Xinglong Restaurant, said:" Today our main highlights are the flying pancakes and charcoal-grilled oysters. Quite a lot of people already know where our restaurant is, so I feel rather happy. It shows that our brand has already made its way into people’s hearts."

For anyone who wants to join, it runs from September 11 to 16. Save the date!