These are the ingredients: a few potatoes, half a dozen or so tomatoes, one large onion, cabbage and beef, cut everything into 3/4 inch cubes or squares.
![](http://www.whereiscat.com/uploaded_images/IMG_3290-741023.jpg)
The cooking part could not be simpler:
1. Quickly boil the beef in hot water and rinse (I do this to get rid of impurities)
2. Combine beef and potatoes and add water
3. When 1/2 way cooked, add onions, cabbage and tomato
4. Cook a little more and it is ready, season anyway you want, I usually put a little salt and pepper
![](http://www.whereiscat.com/uploaded_images/IMG_3293-745732.jpg)
Here are a few pictures of Shanghai in the 1920s-30s -- a little bit of cultural background to the European origin of this "Shanghainese" dish.
The Bund
![](http://www.whereiscat.com/uploaded_images/Bund2-703344.bmp)
Nanking Road
![](http://www.whereiscat.com/uploaded_images/Nanking-Road-755420.bmp)
Siberian Fur Store on Bubbling Well Road
![](http://www.whereiscat.com/uploaded_images/SiberianFurStore-Bubbly-Well-road-702023.jpg)
3 comments:
Staple!
Corrected. Thanks.
heh. the siberian fur store was in Lust, Caution,. -J
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