The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.
Like most markets, Da Jing is most alive just after dawn, when the elementary-school children in their uniforms and bright red kerchiefs set off through narrow streets, marking the start of another frenzied day of commerce.