>> minji: good, yeah. >> anthony: oh, they're good. >> minji: i think they cook it, you know, a few secondsoubao xia are tiny little shrimp, deep fried first, and then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what's distinctive about it? well, this, for instance. it's often black or dark and heavily inflected with oil, soy, and sugar. shanghai is, and has been for sometime, a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar. and from jiangsu province, known for esh ingredients and attention to preserving the aliveness of its dishes. it's the best of both worlds. great sauces, great ingredients. there's hongshao rou, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. hongshao chang yu, a small fish poached first in rice wine, salted light soy, then fried in ginger, garlic, oil, more soy and sugar until the liquids reduce into a gorgeous sticky sauce. xiang ya, duck that's