<\/a><\/p>\nYes, those are sea snakes, and we did not eat any, oysters and scallops (lower left) and crawfish (lower right), which was the main course at our first stop.<\/p>\n
Quite literally a “hole in the wall,” we entered a tiny, cluttered space, washed in unbecoming, harsh fluorescent light and were led upstairs to a room devoid of decor as we know it, but “where the good stuff is,” as Anthony Bourdain would say.<\/p>\n
<\/p>\n
First Stop: Night Seafood Market for Crawfish<\/h2>\n
Beers all around and instructions by Dan on the proper way to eat crawfish. Basically, you grasp the head, give it a twist to separate from the tail, suck the juices from the head, discard \u00a0the shell (some people eat it), pinch the tail to pull the meat out, discard the shell, remove the vein at the top of the crawfish and discard, then enjoy the delicate flesh.<\/p>\n
Lingering spices from the shells tingle your lips, heat-seeking icy insouciant beer to quell the numbing. With more street fare on the agenda, we were urged to refrain from filling up and clambered down the steep steps out into the night.<\/p>\n
Night market at Yuyuan Garden, Shanghai. \u00a9Priscilla Willis<\/p><\/div>\n
Night Market – Old Town Shanghai<\/h2>\n
From there we headed to old town Shanghai near Yuyuan Garden. The Old City bustles with activity well into the wee hours of the morning, and hawker stalls crowd every street and alley, filled with tourists by day and locals by night.<\/p>\n
Wok-fried noodles by Chaomin at the night market. \u00a9Priscilla Willis<\/p><\/div>\n
Noodles by Wokmaster Chaomin<\/h2>\n
It was here that we witnessed a wok master in action. Chaomin is his name, and noodles are his game! What he creates in seconds in a decades-old burnished wok is pure joy for your tastebuds.<\/p>\n