Nothing greases you up for a hard day's work like a golden wand of deep-fried dough dipped in creamy soy milk at 6am. You see Chinese crullers (油条, yóutiáo) and soy milk (豆浆, dòujiāng) on just about every food street corner, usually next to the baozi guy. And honestly, most crullers are either too dry or so oily you could use one as a torch to explore catacombs. That's why we like the version at Lao Shaoxing Doujiang, which strike a perfect medium between crackling and oily. And their soy milk's piping hot.

Visit the original source and full text: Shanghaiist