Arranging Vegetables in Shanghai
Flat noon light washes over a bustling wet market aisle in Shanghai, where the concrete floor is slick with water and scattered vegetable peels. A vendor in a bright yellow apron leans over a stack of red plastic crates filled with glossy green bok choy and red tomatoes. Beside him, a stainless steel kettle steams quietly on a makeshift counter, its metal surface reflecting the harsh overhead sun. A white porcelain jar with blue patterns sits nearby, holding chopsticks and small bowls for tasting.
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