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5 noches •
5 nights
Día 4
Desayunamos temprano en el Din Tai Fung, calle
Xin Ye número 123. Su arquitectura nos hizo recordar
Europa, aunque tiene también elementos de la llamada
Shikumen, amalgama de los estilos oriental y europeo
surgida a principios de los años 1900. Estábamos de-
cididos a probar los famosos bollos tradicionales Dim
Sum, diferentes a los que conocemos. Se preparan al
vapor con harina, se rellenan sobre todo con cerdo y se
sirven bien calientes, crudos o ligeramente fritos, con
salsa de soya. A los de trufa les precedía una fama muy
bienmerecida. Fue un descubrimiento que disfrutamos
con un tazón de te. Luego nos daríamos cuenta de que
estos bollos son la comida rápida que los paisanos de-
sayunan en la calle rumbo a su trabajo. La cadena de
restaurantes Din Tai Fung ha sido reconocida como lo
mejor de Shanghái en comida típica china.
Terminamos de trabajar a medio día y teníamos
la tarde libre; ya en 24 horas abordaríamos nuestro
vuelo de regreso. Decidimos aprovechar ese tiempo
recorriendo algunos de los lugares que nos faltaban:
habíamos estado en los jardines Yuyuan, con sus
edificios tradicionales, sus estanques y prados, todo
rodeado por el Muro de los Cinco Dragones; habíamos
paseado por el Bund y admirado la Torre Jinmao, edi-
ficio de 420.5 metros y 88 pisos, en la orilla opuesta;
conocíamos ya Pudong, abundante en rascacielos,
centros comerciales de lujo, hoteles de prestigio
mundial y restaurantes gourmet.
9
9. Los jardines de
Yuyan, nombe que
significa salud y
felicidad. /
Yuyan
gardens, a name
that means health
and happiness.
Day 4
We had early breakfast at Din Tai Fung, 123 Xin
Ye Street. Its architecture reminded us of Europe, but
it also has elements of “Shikumen”, an amalgam of
Eastern and European styles that emerged in the ear-
ly 1900s. We were determined to try the famous Dim
Sum, traditional buns different to those we know in
America. These are steamed with flour, usually filled
with pork and served piping hot, raw or lightly fried
with soy sauce. The buns filled with truffle were pre-
ceded by great popularity whichwe found it was well
deserved. It was a real discovery which we enjoyed
with a bowl of tea. These buns are the fast food break-
fast locals grab in the street in their way to work. The
Din Tai Fung is consistent with its quality and neat-
ness. The chain Din Tai Fung has been recognized as
the best of Shanghai in typical Chinese food.
The job was done at noon, so we had the rest of
the day. We were flying back in 24 hours. We decided
to take this free time to visit some of the places that
we hadn’t seen yet. We had already been to the Yuyu-
an Gardens with its traditional buildings, ponds and
meadows, and surrounded by the Wall of Five Drag-
ons, wehadwalked around the Bund and admired the
stunning panorama that includes the Jinmao Tower,
a building with its 1,380 ft high and 88 floors, on the
opposite bank of the river. We knew Pudong, abun-
dant in skyscrapers, luxury shopping, world-class
hotels and gourmet restaurants.
