First up was a little duck.
Actually, duck beak would be a little more accurate. It had been prepared in a spicy red sauce. If you don't mind spending hours gnawing at your food, this is a perfect snack (very bony).Next we have carrot cake, no not that carrot cake.
This is actually a tuber best known from Vietnam and Laos. Its the closest thing you get to a potato in Shanghai. A little sweet with just the right amount of starch. Delicious.Below you can see a rice paste rolled into a cylinder and mixed in a sweet, tangy sauce.
The overall effect is very pleasing. Think rice au gratin.While I didn't have high expectation for Shanghai's culinary experience. I've been very surprised by the range of foods I've sampled since arriving here almost a month ago. I can not say all of it has been enjoyable but it certainly has been original (from a US perspective).
Cheers,
Todd
