Inside Shanghai’s Most Famous Breakfast Street: Carb Heaven Tour

satisfying to watch Plenty of oil in the big flat pan slowly fried until golden on both sides This moist dough is the key to the softness Those seemingly random stirs rely on decades of feel Adding lots of water makes the bread soft not dry The water turns to steam in the hot oil giving the dough room to breathe That's why Pan's Qiang Bread looks thick but eats so fluffy The moist dough becomes incredibly smooth in the master's hands like silk Who can refuse this scallion flavor bomb crispy outside and fluffy as a cloud inside Crab Shell Yellow Pastries

Named for looking like a cooked golden crab shell so tempting This is the "delicate star" of Shanghai dim sum Each pastry is wrapped baked and sold fresh still hot in your hand The texture is layer upon layer of flakiness crumbly to the touch The master's hands move too fast to even see Miss this batch and you have to wait for the next that's the price of freshness The delicate pastries take shape quickly Now we sit and wait for the deliciousness The skin is covered in fragrant sesame seeds Old Shanghai Scallion Oil Pancakes First pan-fried on high heat

to set the shape Every bite gives you that salty mix of scallions and pork lard bits The classic Shanghai taste is all about "pan-fry first bake later" Put into the bottom of the furnace to bake Pancakes made this way are crispy but not greasy The King of Potstickers This is a "time-honored brand" representative in the Shanghai potsticker world Oil meets water sizzling away the baptism of the potsticker Thin but chewy skin locking in all that soup This is exactly what a beef pan-fried bun should look like to a local The bottom is fried golden and crunchy

paired with soft dough distinct textural layers The master is making a fresh batch of buns and potstickers Constantly rotating the big pan ensures every bun heats evenly Listening to the sizzling oil my soul is captivated before I even eat Fresh out of the pan white chubby and round topped with green onions and black sesame Thin skin crispy bottom rich juice fresh meat It's the most satisfying comfort food for old Shanghainese This is the secret to the pastry being "crumbly crisp" repeated pressing and folding Only when pressed thin enough can the milky

aroma penetrate every layer This is the best crispy pastry I've ever had flavorful layers sweet but not cloying The warmth of fresh baking paired with that milky scent is unbeatable Look at that heavy portion enough breakfast for the whole family The master is making sesame flatbread The master presses the dough with a perforated stamp To release excess air from inside These small holes allow the bread to achieve crispiness inside and out There are sweet and savory versions Sprinkled with a full layer of sesame seeds Golden crispy giant dough sticks And

all sorts of delicious options to choose from Paired with a bowl of soy milk or tofu pudding it's perfection The flatbreads turn golden on the furnace wall Happiness you can buy for a few bucks carrying memories of generations Stuffing a fresh dough stick into a crispy flatbread This is how you DO breakfast in Shanghai Radish Fritters (You Dun Zi) Rolling up and down in the big oil wok until wearing a tempting caramel coat Golden ovals like little gold ingots filled with treasure Inside is sweet shredded radish and savory green onion soft yet refreshing

The skin is fried extremely crispy filling your mouth with fragrance Arrived at another pan-fried bun and potsticker shop Let's check out this fresh batch about to come out Each one is oily and plump mouth-watering A heartwarming wonton and sticky rice ball shop Tempting shepherd's purse rice and pork trotter set That shiny red skin looks as tempting as amber For twenty-something bucks you get a solid meal of happiness The soup that comes with the set looks tasty too Soft chewy substantial sticky rice balls These wontons are huge round bellies stuffed

with fresh shepherd's purse and meat The master's fingers are dancing pick pinch flick one per second Not a drop of water added just the natural combination of fresh eggs and flour Cakes baked this way have an extremely rich aroma This cake has a firm texture every bite has real presence The skin is baked slightly crispy while the inside remains chewy and bursting with egg fragrance Shanghai Soft Egg Pancake Batter spread across the flat pan turning into a crepe as soft as silk The egg sets quickly on the skin golden and bright Sprinkled with green

onions and sesame every bite is fresh layers Brushed with thick sauce the soul where salty meets sweet From a basic egg pancake to fully loaded it's all up to your preference It's different from the crispy Shandong crepes The feature of Shanghai soft egg pancakes lies in that moist soft dough skin Free-range Egg Cake Not a drop of water this basin of free-range eggs supports the aroma for the whole place The master sprinkles raisins and cranberries into every mold Inside every solid bite of cake hides a bursting sweet and sour surprise Real egg yolk

essence no dilution The sweetness of raisins and the tartness of cranberries perfectly cut through the richness of the eggs Because they use tons of high-quality free-range eggs The cake shows a warm deep orange color Fresh out of the oven the surface is still crispy Very intense cake aroma This is the power of free-range eggs the deeper the color the truer the taste The master is frying sugar cakes and rice cakes Handmade Zongzi A rich variety everything you could want They can peel it for you right on the spot easy to eat Arrived at another impressive

flatbread shop The master is preparing dough for the Saucy Flatbread The dough needs to rest for a while After resting start rolling it into a thin sheet The thinner the roll the richer the layers Precise control of oil temperature locks in the wheat aroma Dense sesame seeds are a double guarantee of crispy texture The master starts making the Thousand-Layer Bread Between flips the bread turns golden as fire smelling amazing Feel this heavy sense of happiness This golden crispy bite is the most honest confession from an old shop to its diners There's

another Scallion Oil Pancake shop here A bit different from Li's Egg Pancake How can a morning market be complete without big steamed buns This shop supplies a huge volume of buns There are all kinds of steamed buns Shanghai-style Fried Fish killed to order this is the confidence of ultimate freshness Giant grass carp firm meat few bones Feel that freshness level Ensuring every piece of fish is crystal clear Fresh fish into the pot hot oil boiling Frying until even the bones are crispy is the sincerity of Suyu Fang Soaked in the secret sauce while hot

instantly absorbing the essence This crispy bite is the favorite of so many people