This month’s Cooking with Chef Mike takes us beyond the kitchen and into one of Shanghai’s traditional wet markets. 

If you want to understand some real Shanghainese culture, the wet market is the most authentic place to start. Long before supermarkets, these bustling indoor markets kept the city’s dwellers fed. The name "wet market" comes from the damp floors, which are constantly washed with water to keep the stalls clean and cool. 

After the rich sensory experience of the wet market, we will walk to Chef Mike’s cooking studio (about 20-25 min) and learn how to make the Shandong Jianbing, a popular savory Chinese crepe with roots in the northern coastal province.