Drunken Dish
Shanghai is one of the most famous culinary regions in China. Its rich Yangtze Delta is a lush garden for vegetables and fruit, and its cuisine is assertively flavored, expressing a flair characteristic of the city itself. Sumptuous velvety meat and fish are braised with soy sauce, sugar, and a touch of vinegar—this treatment is a Shanghai specialty.
Not to be overlooked in Shanghai’s gastronomic repertoire are “drunken dishes,” where food is marinated in wine. The museum has paired with the Asian Culinary Forum for a feature talk and cooking demonstration on Shanghai cuisine with Chef Nei Chia Ji of the local celebrated restaurant Jai Yun and Martin Yan of Yan Can Cook.
They will be preparing three dishes: vegetarian goose, sweet lotus root, and the famous “drunken chicken” with a Shaoxing wine. Enjoy small sample bites of these dishes while kicking back to the musical stylings of DJ Friendly Traveler. Toast with a drink from the cash bar, make your own art, and tour Shanghai—all in one evening!
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This event is created in collaboration with
Event Schedule
5-9
DJ Friendly Traveler
Cash Bars: featuring "Shanghai Sunrise" cocktails
Art Activity: create your own Chinese lattice design
Photo Booth: take your picture with a Shanghai beauty
6:30-7 & 8:30-9
Docent Conversations: Shanghai
7-7:45
Talk & cooking demo with Martin Yan and Chef Nei
8-8:30
Book signing with Martin Yan
Look for food stations where you can get sample bites of the dishes that Martin Yan and Chef Nei will be preparing. Please note that these small sample bites are limited in supply; first come, first served.
Chef Nei's Bio & Mission
My name is Nei Chia Ji. I had no formal training when I began my culinary career. In fact I felt that because I speak only Mandarin I was forced to work as a Chinese cook. To my surprise, I soon realized that I have a natural talent and deep passion for cooking. This led me to create a new concept of cooking which combines theory with practicality, health and science and relates it to the way we live today.
I am excited about sharing this knowledge, rooted in 5000 years of Chinese food culture, with others in culinary, commercial, and academic fields. My fourfold plan includes establishing a world-class cooking school for the study of the skills, techniques and art of Chinese food culture; a top flight banquet-style restaurant; an artfully executed vegetarian restaurant which is all-natural, organic and seasonal; and a Chinese café specializing in the regional dishes of China.
Our goal at Jai Yun Restaurant, opened in 1999, was to re-imagine traditional Chinese food in new and exciting ways. The cooking theories of Shanghai, Jia Su and Ze Jiang are founded on "developing the natural flavor.” Combined with the specialty of Sichuan and Hunan, we create dishes that are fresh, seasonal, nutritional and organic. Our emphasis on “one taste with one dish” highlights the flavors and specialness of each dish.
