Call it a savory upside-down cake. At the single large griddle in the display window by the entrance, the cook pressed handfuls of rice onto what seemed to be a thin eggy layer; she followed it with sliced mushrooms, peas, and small scatterings of tiny shrimp and spring onions. After slicing her creation widthwise into hefty but still manageable slabs, she gently flipped them one at a time; a few moments more, and she divvied them into single-serving slices (Y5). Pleasant comfort food, if just a bit dry.
Cang Lang Ting
689-691 Huaihai Zhonglu, Shanghai