Shanghai, China
上海
Making lā miàn 拉面 noodles by hand, Shànghǎi, China — January 14, 2004
It’s the little things that make travel worth it. The other day, I found myself waiting for an order of noodles in a small place off a small street. The portly chef took raw dough, kneaded and pounded it for 5 minutes, and rolled it into a dough-shaped cylinder. The chef then divided the dough in half, and in half, and in half again and stretched this out into four 4-foot strands. These were subsequently divided again and again until there were many strands each the thickness of spaghetti. All were flawless. The noodles were then cooked and served in a thick Asian broth with some meat, cilantro and onion (and with some MSG). I couldn’t believe the mastery that this chef used. It is funny because sometimes these small things are the most memorable.
Lā miàn 拉面 noodles, Shànghǎi, China — January 14, 2004
Cigarettes for sale, Shànghǎi, China — January 2004
Beer time, Gǔběi, Shànghǎi, China — January 12, 2004
Tea for sale, Shànghǎi, China — January 12, 2004
Tea for sale, Shànghǎi, China — January 24, 2004
Foot massage, Gǔběi, Shànghǎi, China — January 12, 2004
Foot massage, Gǔběi, Shànghǎi, China — January 12, 2004
Friendly tea shop owner, Shànghǎi, China — January 12, 2004
Beer time, Gǔběi, Shànghǎi, China — January 12, 2004
Pickels and fast-food, Shànghǎi, China — January 13, 2004
Fried potatos, Shànghǎi, China
