Last year, we visited Dalian, a city on the Northeastern coast of China, and Hong Kong, where we sought out a wide variety of local street food stalls. We love these operations not just for culinary reasons, but also for the transparent and economical inventiveness of the proprietors. Unlike a restaurant, many street food vendors specialize in only one or two things. This specificity allows the stalls to be tiny and efficient, helped along by home-made food preparation machines (see the cast iron corn roaster in one of the photos below) and a rigid mise-en-place. The specialized tools, practiced techniques, and high turnover rates of street food vendors are as exciting to us as any high level production process, and we thought it high time to share some of our experiences to accompany the collection of miniatures we posted in the shop when we returned.