Recently, over 10 foreign professionals from local universities, research institutions, and multinational companies in Hongkou District gathered at the Shanghai Innovation & Creativity Institute to participate in the "Discovering Hongkou—Special Chinese Language Experience for Foreign Experts" event, embarking on a unique journey of language learning and Chinese cultural immersion.

To share the Chinese words and phrases learned during this experience with more foreign friends who love Shanghai and China, the Hongkou District Talent Work Bureau, Hongkou District Information Office, and Hongkou District Media Convergence Center jointly invited foreign experts to participate in the short video series "Let's Speak Chinese." The initiative aims to promote Chinese culture, introduce Shanghai's culinary delights, and showcase the city's convenient lifestyle.

Shopping & Cuisine

Milad Jalali (Iran)   Tongji University  Postdoctoral Researcher

In this episode of "Let's Speak Chinese," Milad, a postdoctoral researcher from Iran at Tongji University, will teach us two useful phrases related to "shopping and dining."

 

Shanghai Local Cuisine

Milad: Benbang cai refers to Shanghai's local culinary tradition, characterized by rich flavors and thick, reddish-brown sauces. Signature dishes include braised pork (hongshao rou) and stir-fried shrimp (youbao xia)."

 

Sixin Soup Dunmpling

Milad: Sixin Tangtuan is an iconic Hongkou delicacy, featuring savory pork and sweet sesame fillings.

Originally established as Xinfangzhai in the 1930s-40s, this time-honored shop has been perfecting its craft for over 80 years using the same traditional cooking pot. Its signature black sesame and fresh pork varieties remain customer favorites.

The dumplings are known for their thin wrappers, generous fillings, and large size—chewy yet never sticky, with an aroma that can be detected from meters away.

Address: No. 1908, North Sichuan Road

During the sharing session, Milad introduced his first Chinese culinary love— Yaxue Fensi (duck blood and vermicelli soup).

When Milad first arrived in China seven years ago, he tried this Nanjing specialty and instantly became a fan. Now, he enthusiastically recommends it to fellow expats as a must-try authentic experience.

 

Planner: Ji Zhiping

Reporter: Ji Zhiping

Videographer: Lu Ning

Editor: Ji Zhiping

Source: Shanghai Hongkou