Participants:
Participant 1: From Chengdu
Participant 2: From Changsha
Participant 3: From Xi’an
Participant 4: From Suzhou
Date:
17th August
Duration:
4-5 hours
Location:
Communal Kitchen in Shanghai
Part one – Market Visit and Ingredient Gathering
The day began with a visit to Wuzhong Food Market, a bustling market in Shanghai known for its diverse range of ingredients. The market visit was designed to help participants connect with the local food culture while searching for ingredients that reminded them of home.
Participant 1 (Chengdu): Focused on finding Sichuan peppercorns and other spices essential for preparing their traditional dish, Mapo Tofu. As they navigated the market, they shared how important these flavours were in their daily cooking back in Chengdu. They remarked, “The market here has a lot of what I need, but the Sichuan peppercorns I found are not as pungent as the ones from home. Still, it’s comforting to find something so familiar in Shanghai.”
Participant 2 (Changsha): Searched for chili peppers and fermented soybeans, key ingredients for making their dish, Stinky Tofu. They noted how the atmosphere of the market reminded them of the street markets in Changsha. “The hustle and bustle here feel like home. Even though the ingredients aren’t exactly the same, the vibe of the market brings back memories of shopping with my family.”
Participant 3 (Xi’an): Looked for lamb and various spices needed for preparing Roujiamo, a traditional Xi’an street food. While exploring the market, they discussed how different the flavours and food culture in Shanghai are from Xi’an. They said, “It’s interesting to see how different the food offerings are here. Finding the right spices was a bit challenging, but it’s a fun way to explore Shanghai’s own culinary diversity.”
Participant 4 (Suzhou): Focused on finding ingredients like freshwater shrimp and lotus roots to prepare Suzhou-style Sweet and Sour shrimp. They shared how the clean and delicate flavours of Suzhou cuisine are deeply tied to their sense of home. “I was surprised to find fresh lotus roots here, just like the ones in Suzhou. It’s a small thing, but it makes me feel more connected to both cities.”
Part two – Collaborative Cooking Session
After the market visit, the group gathered in a communal kitchen to prepare their chosen dishes. The cooking session was not only about making food but also about sharing cultural stories and traditions tied to each dish.
Participant 1 (Chengdu): Began by preparing Mapo Tofu, explaining how the combination of numbing Sichuan peppercorns and spicy chili oil is central to Chengdu cuisine. They shared memories of their family gatherings where this dish was always a centrepiece. “Mapo Tofu is a dish that represents home for me. Cooking it here in Shanghai, I feel a bit closer to Chengdu. It’s a way to bring a piece of home into this new environment.”
Participant 2 (Changsha): Prepared Stinky Tofu, a dish famous for its strong smell and bold flavours. They recounted stories of enjoying this snack with friends on the streets of Changsha. “Stinky Tofu is a comfort food for me. Making it here is like creating a little piece of home in Shanghai, which helps me cope with homesickness.”
Participant 3 (Xi’an): Cooked Roujiamo, a traditional Xi’an sandwich with spiced lamb. As they prepared the dish, they talked about the significance of street food in Xi’an culture and how it connects people. “Roujiamo is more than just a sandwich; it’s a part of Xi’an’s identity. Sharing this dish with you all feels like sharing a piece of my city’s identity”
Participant 4 (Suzhou): Made Suzhou-style Sweet and Sour shrimp, emphasizing the balance of sweet and delicate flavours that characterize Suzhou cuisine. They shared how this dish was often prepared for special family occasions. “This dish is all about balance, just like Suzhou. Cooking it here in Shanghai, I’m reminded of home and how food can create a sense of continuity in a new place.”
Part three – Shared Meal and Reflective Dialogue
Once the dishes were prepared, the group sat down together to enjoy the meal. The shared experience of cooking and eating these traditional dishes opened up deeper conversations about their connections to both their home cities and their new life in Shanghai.
Shared Insights:
Cultural Exchange: The participants were fascinated by the diversity of dishes and how each one reflected the unique culinary heritage of their home cities. They discussed how food not only satisfies hunger but also serves as a powerful link to their past, evoking memories and emotions tied to their hometowns.
Adaptation and Connection: The conversation turned to how each participant has adapted their cooking to fit the available ingredients in Shanghai. Some noted that while the flavours weren’t exactly the same, the act of cooking traditional dishes helped them feel more connected to home. Participant 1 (Chengdu) mentioned, “Even though the Sichuan peppercorns are different, the process of making Mapo Tofu makes me feel like I’m preserving a piece of Chengdu here in Shanghai.”
Blending Cultures: There was a discussion about blending the culinary traditions of their home cities with Shanghai’s food culture. Participant 3 (Xi’an) shared how they’ve started adding local Shanghai ingredients to their Roujiamo, creating a fusion that represents their journey of adaptation. “I’ve begun experimenting with Shanghai flavours in my Xi’an dishes, and it’s helping me create a new kind of culinary identity that bridges both cities.”
Final Thoughts:
The meal concluded with participants expressing how meaningful it was to share their cultural heritage through food. They felt that the experience not only deepened their connection to Shanghai but also allowed them to celebrate and preserve their ties to their home cities.
The participants also discussed the importance of continuing these culinary and cultural exchanges. They planned to meet regularly to explore new dishes, share recipes, and continue supporting each other in their adaptation to life in Shanghai.
Conclusion:
The second intervention was a success, providing a space for participants to explore and express their cultural identities through food while forging connections with Shanghai. The process of sourcing ingredients, cooking, and sharing traditional dishes helped participants feel more rooted in their new environment, while also maintaining a strong connection to their home cities. This culinary exploration not only offered comfort and familiarity but also encouraged a blending of cultures, helping participants to create a unique sense of belonging that bridges their past and present.