Shanghai Lantern Festival

As I walk down a crowded back alley in downtown Shanghai, the aromas of the surrounding food merchants entice my nostrils with scents of sweet buns, roasted duck, and fresh seafood. The humidity of the freshly fallen rain fills each breath I take while I wait for a local woman to finish cooking my Jidanbing Guozi; a local Chinese breakfast burrito. I watch as she puts egg, cilantro, green onions, pickled vegetables, and a piece of crispy deep-fried dough on top of a large thin crepe. She then applies a sweet and salty sauce, folds the thin pancake together, and scoops it off the grill; which is made from what appears to be an old oil drum and a some scrap wood. I bite into my crepe, the bold flavors compliment each other in a way that is as unique as the culture I am surrounded by. I finish eating just as I emerge out of the alley onto a busy street. I see a small shack at the entrance of the alley that resembles a restaurant. Two workers are inside rolling Tangyuan; a traditional Shanghai local dish that was formerly eaten during Yuanxiao, a Chinese Lantern Festival. During this festival many children go out to temples at night to solve riddles on paper lanterns. It is the official end of the Chinese New Year celebration. Still a little hungry, I decide to sit down and experience the rich culture, and taste behind this wonderful dish. I order two and the gentleman brings them to me in an ornate porcelain bowl. This specific dish is dough made from glutinous rice flour and stuffed with ground black sesame seeds that are mixed with sugar; it is cooked and served in boiling water. The taste is simple, yet elegant and rich. I can see why this is the traditional dish of the Lantern Festival. I quickly finish my meal; thoroughly satisfied I tip the gentleman and continue on down the road. The day has only just begun and many experiences lay ahead me that are sure to be both enlightening and educational. Today will be a day I remember for the rest of my life.