Last year, I had the opportunity to explore Shanghai by night, with food tour company, UnTour.
We spent more than three hours gorging ourselves with noodles, soups, a variety of meats, root vegetables, crayfish, scallops, fruit puddings, and anything we could find, served on a stick. The guides took us through the history of Chinese street food, and led us through a labyrinth of vendors.
The night concluded at a restaurant overlooking the closely-packed stalls on Sipailou Lu, which at the time, was the city’s best-known food street. It had been raining that night, but even so, the lane was abuzz with people. Smoke and sweetly scented steam billowed from the movable kiosks, as patrons eyed the skillful swirling of woks. Vendors smiled, despite moving at a frenetic pace. They seemed happy that we wanted to taste what they were cooking. Continue reading