The Michelin Rebellion: How Young Shanghainese Chefs Are Redefining Local Cuisine

[The Dining Revolution]At 28, Vivian Wu represents Shanghai's culinary vanguard. Her Xuhui-district bistro "Wū Sōng" (Black Pine) serves deconstructed lion's head meatballs with molecular black vinegar spheres - a dish that earned her a Michelin