. >> we're joined by her friends, lu xing an artist, and matthew, a restaurateur. >> this looks fantasticole? >> i eat them whole, because i really like this. >> that works. mm! oh, they're good. >> yeah. i think they cook it a few seconds. that's the secret. >> yoba sha are tiny little shrimp, deep fried first, 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. well, this, for instance. and sugar. shanghai is and has been for some time 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 its ingredients and intention of preserving the aliveness of its dishes. it's the best of both worlds, great sauces, great ingredients. there's hung shao ro, braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar, and anise. hung shao cha yu, a small fish poached first in rice wine, salted in light soy, then fried a