That's China - - 城市漫步 - Text by / David Kay

Iam not re­ally a fan of seafood in any way shape or form. Don’t get me wrong, I like fish – love it even – but when it comes to slimy things that lurk un­der­neath rocks and re­side in stinky ocean crevices…you can count me out. A friend of mine who can’t get enough of the stuff tells me that seafood is a unique and re­fined taste ex­pe­ri­ence, and that I’m se­ri­ously miss­ing out. But for me – and feel free to call me a philis­tine here - when I try these so called del­i­ca­cies, it just feels like I have a mouth full of slimy sea­wa­ter. Gross. But I di­gress.The point is that I found a seafood snack that even I like. High praise in­deed.

Sheng­hao is a de­li­cious street snack that is very pop­u­lar. Ef­fec­tively a cou­ple of scal­lops bar­be­cued in a sea shell, the real plea­sure of the dish lies in its sea­son­ing: drown­ing in a mix­ture of gar­lic, co­rian­der and chilli flakes, the hum­ble scal­lops are el­e­vated to whole new lev­els of scrump­tious­ness and leave you com­ing back for sec­onds… and thirds. Usu­ally the whole lot is wrapped in a few glass noo­dles, just for good mea­sure. Washed down with an ice cool larger, sheng­hao is the per­fect sum­mer snack: light, tasty and easy on the wal­let. In fact, it’s so good, I al­most for­get that it’s seafood.

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