Wei Zhang

📍 Shanghai, China

🗣 Mandarin, English

Food journalist for 12 years, based in Shanghai. I wrote the Shanghainese street food column for a major lifestyle magazine before going freelance. I know every dim sum stall in the Old City, which noodle shop in Putuo still uses hand-pulled technique, and where the Shanghainese themselves go for xiaolongbao when they want the real thing (not Nanxiang). I run early morning market sessions and evening street food walks for people who want to understand the food, not just photograph it.