Sue Zemanick (Credit: ABCNews.com)
My two previous visits had been in 2002 and 2008 and on the second I had been deeply depressed by the fact that, while the rest of the world was making better wine with every vintage, the quality of the Chinese wine seemed to have stagnated.
View from M on the Bund in Shanghai
Yunnan folk cuisine at Lost Heaven in Shanghai, China
Steamed pork xiao long bao at Din Tai Fung in Shanghai, China
Lola and friend (Photo via travelpod.com
Lola takes a break (photo by Ken Forsyth)
A "bouquet" of skewered grasshoppers (Photo by Boaz Meiri)
