Shanghai World Expo 2010

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Ng Sen Hin SamuelTrip to Shanghai Expo 2010 & the dinningculture of ShanghaiDuring the 6-Day 5-Night trip visiting Hangzhouand Shanghai, I and my classmates expandedour horizons to the local cultures andlearnt about the way to communicate withpeople from different backgrounds.Expo 2010This is the first time for me to participate insuch large-scale international exhibition. Inthe trip, we had spent two days on visitingthe Expo 2010 in both the Pudong and Puxisections. I and my classmates were all excitedto visit the different zones and to enjoy thoseinteresting items shown by different organizingcountries / organizations.Besides the country pavilions, wealso went to some theme pavilions,Pavilion of City Being, Pavilion ofFootprint and Pavilion of Future.These theme pavilions are showingthe response to the main theme ofthe expo, Better City Better Life, bygiving thoroughness explanationswith the aids of visual, auditory,tactile, even olfactory medium.We have totally visited 20 differentpavilions including China Pavilion,Italy Pavilion and some themepavilions.
Dinning Habit of Shanghai“Food is heaven.”, a classic Chinese saying that can perfectly describethe dinning habit of Chinese. We all live in Hong Kong, theFood Paradise that we can always find the Shanghai restaurantsnearby, but we still take every chance to try the local flavor of ShanghaiCuisine.I ate a lot in this trip – from Michelin one-star restaurant to onedollar a winter melon pie, let alone the soup dumplings ( 小籠包 ). Nomatter how high/low the price the dish is, the taste is always slightlysweeter than that we can find in Hong Kong and also the largeramount of sauce and oil are used.I ate a lot in this trip –from Michelin one-starrestaurant to one dollar awinter melon pie, let alonethe soup dumplings ( 小籠包 ). No matter how high/low the price the dish is,the taste is always slightlysweeter than that we canfind in Hong Kong and alsothe larger amount of sauceand oil are used.Deep fried glutinous riceroll with seaweed ( 炸粢飯 ),sparerib rice cake ( 排骨年糕 )and fried eel paste ( 炒鱔糊 ).In Hong Kong, we rarelycan have glutinous ricerolls which are with red binpaste but most of them arein Shanghai! Expect theyare deep fried.Big soup dumplings meal!We aimed to eat dumplings – as much as we can! The taste is asgood as in Hong Kong, but the price is much lower!Dinning at Jade Garden, a Michelin one-star restaurantFour of us ordered six dishes, lion’s head, frozen pork, deepfriedfish with pine nuts, soup dumplings, sweet and sour crispyeel and smoked duck. All of them were well prepared and fullyrepresented the local taste of traditional Shanghai dishes in amodern restaurant.One another interesting fact is that, you can find the traditionalShanghai drink, soy milk, everywhere, even in KFC! It is muchhealthier than having coke instead. Besides, I really love theChinese-style fast food chain, East Dawning ( 東方既白 ) that providecheap but great food plus various side dishes.
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Page 8: 上海地鐵交通大學站
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Page 21 and 22: 杭州上海世博遊報告
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Page 36 and 37: 說得北韓 , 當然不少
Page 38 and 39: Cheng Sui Kiu Kevin上海給我
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