I love food. I’m sure you do too, or, at the very least you have an interest in the stuff that extends beyond simple sustenance. I love eating and all the trappings that go along with it so much that I’ve spent nearly four years covering food in Shanghai. And I have no intention of letting up anytime soon. There are a lot of restaurants out there.

　　My style of food writing doesn’t leave much to the imagination; I’ve always felt that it’s better to tell the reader exactly what they’re going to get rather than icing over a bad experience with faint praise. In the food writing business, one must always keep in mind who you’re writing for; and while restaurant owners might not agree on this subject, I resolutely write for my readers. And so when the people from e-ha! approached me about writing a regular blog on this site, I was reluctant at first. I thought that it may appear that I am some way selling the products that you can get discounts at here. I assure you that I am not. I’ve never sold hamburgers and I don’t intend to start now; and my voice and my opinions that are posted on this site are explicitly my own, just as your own comments belong to you.

　　These days, blogs have changed the way we pursue information. People can share their insight or lack thereof with the rest of the earth in an (almost) unrestricted torrent of information. And that idea, that not only could I write about Shanghai but have Shanghai write for itself is what ultimately drew me to e-ha. This system creates a synergy of commerce and criticism (good and bad, mind you) that encourages people to talk about their restaurant experiences, and also to rate them. Sure, you can use e-ha to save you money, and as someone that dines out a lot that’s interesting too. But my greatest concern has and always will be what the street’s thinking. Where’s the best place for xiaolongbao? The best slice of pizza in China? The greatest dim sum you’ve ever eaten? Share it with us here, at e-ha!, and I’ll do my best to share my own thoughts about food with you.

　　Now that we’ve gotten all this officiousness out of the way, I’ll start writing about the far more interesting subject of things you put in your mouth and chew on. I encourage you to do the same.