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"These are all my photos of more \"traditional\" Shanghainese dishes vs. \"stuff people in Shanghai actually eat\" that's above. \n  \nTofu Skin rolls filled with pork from a fancy restaurant: \n  \n \n  \nThe same roll served at a building cafeteria (top left), for much less money, along with the traditional sweet Shanghainese Gluten dish (top right): \n  \n \n  \nSmoked Sweet Fish (yes, a lot of Shaghainese stuff is sweet): \n  \n \n  \nSquirrel Fish (sweet and sour deep fried fish): \n  \n \n  \nKou San Si, which refers to three different ribbon cut items (ham, chicken and bamboo I think?) shaped in a bowl, then reversed: \n  \n \n  \n \n  \nThis is a seasonal specialty only available part of the year, but I'm not sure if it's traditional Shanghainese or just generally popular.  It's bamboo shoot shumai, with salted pork and available everywhere for a short period: \n  \n \n  \nSpeaking of seasonal items, September through November is \"mitten crab\" or \"hairy crab\" season, when everyone goes mental over these small hockey puck sized crabs from nearby Yangcheng lake.  At almost any income level, the locals seem to find a way to eat at least a couple a week for 2 straight months.  I wrote about them in a thread here: \n  \nhttp://mouthfulsfood.com/forums/index.php/topic/27442-a-trip-to-yancheng-lake-for-hairy-crab/?p=1259754 \n  \nThis mitten crab meat (and roe/fat) also works it's way into a host of dishes, perhaps most traditionally tofu crab: \n  \n \n  \nWearing your PJ's out: \n  \n \n  \nThis particular lady was lined up for XLB in Yu Yuan Garden - there are no houses within at least 3-4 blocks.   So wearing your poofy PJ's out is totally cool with everyone. \n"
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