Shanghai has rebuilt itself in the last 20 years, and although the streets may now be stuffed with Audis, Mercedes, and Bentleys, the city’s humble street foods remain close to even the richest hearts. Add to that an Epcot’s worth of regional Chinese restaurants (and beyond), and you can start to get an idea of why this city needs 30,000-plus restaurants. Chef and food writer Christopher St Cavish, who has lived in Shanghai since 2005, shares the world of Shanghainese cuisine.