Pastry master Zhu Limi teaches overseas Chinese students to make muyu-shaped dumplings at home.

Working together with Chinese chefs, the chef team from Le Cordon Bleu Shanghai displayed their artisanship at a Sino-French culinary cultural exchange event this week.

Youtiao (deep-fried twisted dough sticks) and minced pork congee with preserved egg are the favorites of Shanghai citizens when they order food deliveries, says a recent report.

Food ingredients from remote regions are now being served in Shanghai’s restaurants as charity dishes. The ingredients, such as highland barley, badam, and colorful rice, are from Yunnan, Kashgar, Shigatse and Goluo.