After a month of living in Shanghai as a study abroad student and experiencing what can only be understood as a place burgeoning with opportunity with little regulations, a friend and I took hold of the chance to establish a street food stand
in the midst of Shanghai’s thumping nightlife. We … Continue Reading ››
With the recent shutdown of many of Shanghai's "big-name food zones" due to authoritative regulations on food safety, the Shanghaiist featured an article about the food streets that are overlooked by expats yet boast just as many street food offerings.
A street food vendor in Sanya, Hainan was beaten by a chengguan after an argument broke out over the position of her cart and its obstruction of traffic.
It is controversial videos and photos like this that inform netizens of the underlying issues and rising tensions between the authoritative forces and street vendors.They are forced to defend themselves … Continue Reading ››
Two French study abroad students of Tongji University set up a cart selling crepes near their campus in 2011. Their stand gained attention from both bloggers and chengguan
authorities, and quickly got banned from conducting any business in China. After their story went viral, the French students became a lasting example for future expat street … Continue Reading ››
China Smack posted repulsive images of gutter oil that had been 'refined' to be reused and resold as cheap cooking oil for restaurants that were trying to cut costs. Street food vendors have been notoriously known to use this oil, posing a danger especially because the majority of street food is deep-fried.
Originally from Taiwan, Juǎn bǐng
(Chinese: 卷饼) is served as a portable street food snack or meal throughout the day. It comes with a thin pancake smeared with sweet and spicy sauce and wrapped around a variety of fillings that are garnished with lettuce, scallions and cucumbers before being rolled up and served. Their … Continue Reading ››
, which translates to mouth-numbing, refers to the saliva-inducing, buzzing sensation that the Sichuan pepper creates the moment it hits your tongue. It is the essential ingredient to málà tāng (Chinese: 麻辣汤)
, a type of “DIY hot pot” experience that can be found around the city in various hole-in-the-walls. Typically served … Continue Reading ››
Easily found by the billowing smoke and strong smells that trail its coal burners, shāokǎo/chuàn'r
(Chinese: 烧烤 / 串儿) street stands corner nearly every street as soon as the sun begins setting until the early hours the next morning. Whether they’re found inside a hole-in-the-wall or pitched on a wooden tricycle, their stands … Continue Reading ››
Shǒu zhuā bìng
(Chinese: 手抓并) originated in Taiwan, and became capitalized by various chains, such as Liang Quan Qi Mei, that specialize in making this street food. Its stands can be found throughout the city, and are available at any time throughout the day. The pancakes are typically made from pre-made dough that is frozen … Continue Reading ››
Commonly sold in wet markets or on the street throughout the day, qiāng bǐng
(Chinese: 羌饼) is a thick, savory bread that is fried in a shallow, round pan. Its dough is chewy and slightly crisp on the outside with fragrant and nutty flavors from the minced scallions and sesame seeds. The thickness of … Continue Reading ››
Cōng yóubǐng (Chinese: 葱油饼)
is a savory, non-leavened flatbread that can be found in wet markets or on the street side in small glass-box stands. Scallions are dispersed throughout the dough, and it can be topped with various flavors including spicy and spicy sauce, plain, or with eggs coated on one side. The pancakes are … Continue Reading ››
(Chinese: 煎饼), a traditional Chinese snack commonly served in the early hours for breakfast, closely resembles a cross between a crepe and a dosa. The crepe is made with a beaten egg, garnished with fresh herbs, pickles, and dried chili, and smeared with various sweet and spicy sauces. Its fillings are customizable, but … Continue Reading ››
is a flaky, round baked bread topped with sesame seeds, usually eaten as a breakfast or snack accompanied with soymilk or tea. It comes with a variety of sweet and savory fillings including red bean paste, black sesame paste, mung bean paste, meat or plain. Different types of shao bing
are often associated … Continue Reading ››
Founded upon multicultural origins, dàntà
(Chinese: 蛋挞) are small, round pastries filled with a rich and silky center. The tart’s crust can either come in Hong Kong style crumbly, biscuit-like crust or Macau style thousand-layer form. In Shanghai, the latter version is commonly sold out of heated glass boxes for 3.5 yuan each. Their custard has a … Continue Reading ››
Typically sold alongside baozi
inside stacks of steaming bamboo baskets, shāomai
(Chinese: 烧麦) are wonton-skins wrapped around savory glutinous rice with its skin gathered at the top. The street food is typically eaten as a hand-held breakfast staple and sold for 1.5 yuan.
It is a popular street food snack that has been gradually introduced to provinces … Continue Reading ››
For local Shanghainese, kǎo dì guā (Chinese: 烤地瓜)
is a favorite street snack during colder months of the year. Vendors usually grow the potatoes themselves, and wheel around a modified barrel oven filled with coal to slowly roast them inside. Once the potatoes are done roasting, they are showcased on top of the heated iron … Continue Reading ››
Typically pan-fried and served alongside sheng jian bao
, guō tiē
(Chinese: 鍋貼) are a common Shanghai street food snack sold throughout the day. These Northern Chinese style dumplings are larger in size, with thicker, chewier skins and a juicy pork filling. They are typically sold in small bags of four for 3 kuai.
The dough of the dumpling is … Continue Reading ››
Shēng jiān bāo
(Chinese: 生煎包) is one of the most popular street foods found in Shanghai. It is made from semi-leavened dough, wrapped around a ball of seasoned ground pork and a gelatinized soup filling. Minced scallions and sesame seeds are sprinkled onto the buns during the cooking process. The name of the bun comes … Continue Reading ››
A common street food snack among locals, chá yè dàn (Chinese: 茶葉蛋)
are pre-boiled eggs which have been re-boiled in tea, sauce, or spices. It is also known as the marble egg because cracks in the eggshell create marble-like patterns on the egg white. The yolk should have a thin, greyish edge with a yellow … Continue Reading ››
is a pillowy-soft, steamed bun that is filled with savory or sweet centers. Although locals prefer to eat them for breakfast, they are sold from the early hours of the morning until late afternoon. Each one is typically 1.5 kuai out of stacks of bamboo steamers alongside shao mai
The bun’s dough consists of water, dry … Continue Reading ››
Often served alongside various deep-fried bings
, cí fàn gāo
(Chinese: 粢饭糕) is a rectangular block of compressed glutinous rice that is fried until golden brown. It is often eaten as a savory breakfast snack during autumn, when the rice has just been harvested.
Glutinous rice is cooked with water, seasoned with salt and deep-fried in oil.
Cooking … Continue Reading ››
(Chinese: 臭豆腐 ) is a fermented tofu that is deep fried and topped with fermented bean
paste sauce, cilantro and chili. Though its pungent smells may linger everywhere, those that can get past its strong scent can enjoy its soft, silky center. The street food snack is usually sold at night, served out … Continue Reading ››
(Chinese: 炒栗子) can be found churning in large cauldrons on the street emitting sweet, nutty flavors into the air. Chestnuts
are roasted and seasoned with coarse sand, syrup and osmanthus essence. Once they’ve been evenly roasted, the sugary chestnuts appear glossy. The shells should fall away easily--an indication of the quality of the … Continue Reading ››
) is a cold noodle dish tossed with peanut sauce, chili oil, and vinegar and garnished with refreshing garnishes such as julienned cucumbers, cilantro
and bean sprouts
. When the weather gets warmer, liang pi vendors can be found making this dish out of a glass box perched on … Continue Reading ››
Dòu Huā (Chinese: 豆花) is a street food commonly eaten as breakfast or a late night treat alongside a crispy youtiao. In Shanghai, it is usually served with savory flavors and garnishes such as soy sauce, salt, cilantro, chili oil, pickled mustard … Continue Reading ››
), also known as Chinese cruller, oil stick, doughnut, and breadstick, is a trip of fried dough that is typically eaten for breakfast. It usually is served as an accompaniment with rice congee
, soy milk
, or tofu soup where they are either served whole to be dipped into … Continue Reading ››
Niú Ròu Xiān Bǐng (Chinese: 牛肉餡餅
) are savory snacks served throughout the day. They have golden, crisp crusts and a juicy, fragrant beef filling.
First, the dough is made from flour, water and salt. The meat filling consists of ground beef, scallions, egg, soy sauce, sesame oil, black pepper and white pepper.
The ground beef is … Continue Reading ››