A Culinary Guide For Flights From Phnom Penh To Shanghai
Shanghai is the most modern and dynamic city in China and an international metropolis with lots of attractions and an incredible food scene. Below are some very useful information about flights from Phnom Penh to Shanghai and the best dishes you should never miss when visiting this bustling city.
Getting from Phnom Penh to Shanghai
Flights from Phnom Penh to Shanghai cost $298 on average with flight time of around 4 hours and 8 minutes. November is the time when you can find many cheap flights from Phnom Penh to Shanghai.
Cambodia Angkor Air is one of the highly reputable operators that frequently offers cheap Cambodia flight tickets. The airline currently offers both cheap flights from Phnom Penh to Shanghai (one way trip) with only $20 and cheap flights from Shanghai to Phnom Penh with only from CNY 150 (equivalent to $23). The promotions are available on its website and valid until 31 March 2018.
Must-eat dishes in Shanghai
Xiao Long Bao
The quintessence of Shanghainese food is obviously the Xiao Long Bao or Soup Dumpling. These dumplings usually have thin skin enveloping the unique filling: ground pork perfectly seasoned with a little ginger and Shaoxing wine mixed with a gelatinous pork stock.
Mapo doufu, one of the most popular Chinese dishes, is made with simmered silky-yet-firm tofu flavored with fermented bean paste, minced pork, red-hot roasted chili oil, garlic greens and Sichuan peppercorns. The best way to enjoy Mapo doufu is serving it with steamed rice.
Hairy crab is a Shanghai specialty that is often eaten in Mid-autumn Festival (from September to October) which is known as hairy crab season. Hairy crab - high in amino acids and protein, is a local delicacy famous for its sweet meat and buttery orange roe. These steamed crabs go great with ginger and vinegar.
Cong You Bing
Cong You Bing is an extremely popular breakfast snack in Shanghai. These flaky, buttery pancakes are made from a dough rolled into a spiral with scallions and fat pork and oil, then flattened and pan-fried until crispy.