Returning to Shanghai in the summer, my colleagues scattered across the world gathered to celebrate our company’s 10th anniversary. I wondered what could truly surprise their palates.  For the Western bistro, they chose Sage, but what about Chinese food? I wanted something unexpected, something magical that could charm even the pickiest foodies. That’s when “Oriental House” popped into my mind. The fishing season had just started in Taizhou—perfect timing for a visit.