[Sca-cooks] What to buy in Shanghi

[Volker Bach]

Another thing I can think of: I don't know how difficult it is to get 
cassia buds ('cinnamon flower') in America, but it is fiendishly hard to 
get here and it is more widely used in Chinese cookery. That might be 
something to look out for. 

Giano

> >--- Kerri Martinsen <kerrimart at cablespeed.com>
> >wrote:
> >  
> >
> >>At the risk of insighting a riot, I'll ask the
> >>question:
> >>
> >>I'll be in Shanghi for about 16 days this
> >>month, working.  What should I
> >>look for to bring home?  Tea? What spices
> >>should I look for?  Anyone know
> >>anything about what I SHOULDN'T buy/ can't
> >>bring back?
> >>
> >>Thanks for the help!
> >>
> >>Vitha
> >>    
> >>
> >
> >If I were going to Shanghai, I would bring back
> >silk and silk brocades for costuming.  I wouldn't
> >buy "antiques" as many are fakes meant to 
> >deceive. If it is something that you just love,
> >buy it. But don't listen to the stories about
> >them being antiques.
> >
> >Huette
> >
> >
> >=====
> >Blessed are they who can laugh at themselves for they 
> >shall never cease to be amused.
> >
> >
> >	
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