Flavorista

Postcards from Shanghai: Street Food

February 7th, 2010

Some folks said I was brave to even try eating street food but I was quite conscientious about the things I chose to consume.  I was very careful to watch the process and the flow of customers.  This technique worked as I did not get sick and the food was incredible and inexpensive.  There were some things I chose not eat from small food stalls.

Steam Buns.

Scallion Pancake.

Some of my best finds were the different types of breads and savory scallion pancakes redolent with the aroma of 5 spice powder and artistically dosed Sichuan peppercorns. Some flat breads were accented with sesame seed breads and it was these that had the texture of light, airy focaccia. I did not partake in the skewers of meat on barbeque, mostly because I was out in the morning and wasn’t quite in the mood.

My favorite breakfast was this "burrito" known as Ban Din.

Admittedly, I didn’t make all over Shanghai.  I tended to return to the same street (Shandong Rd.).  partially because it was 8 minutes from my hotel. Shanghai is such a study of contrasts, ultra modern buildings, yet there were still these amazing alleys where life has not seemed to have changed much.

My favorite street to find delectables.

In the end, the key to safe street food is to make sure you don’t use any of the utensils or plates. They do not wash the plates or bowls but dip them in buckets of water as these stalls barely have sinks, let alone use soap.  There was no point in taking chances.

I love dumplings and steamed buns and could eat them 3 meals a day. There was not one disappointment among my street food buys.  I found the dough here to be lighter and fluffier than I’ve ever had. I’d say it was the water but the water is not potable, not even by the Chinese. Maybe it is the secret, but I’d rather not dwell on that thought.

Entry Filed under: Travel Food