Hot Food in Shanghai
Winter noon light cuts sharply across a narrow alley in Shanghai, illuminating a street vendor’s makeshift stall where steam rises from a large metal pot. A young man in a thick down jacket stirs the contents while a customer waits, their breath visible in the cold air. On the cluttered wooden counter beside the pot, a few dried apricots sit next to a plastic measuring cup, their bright orange color against the dull gray pavement. Water rings from condensation stain the wood near a pair of worn rubber boots.
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