When Ida Shen was a college student, she studied in China and some of her warmest, strongest memories are of the street food there. “There was a guy who made Five Spice noodle soup in the winter,” says Shen, assistant director/executive chef at Cal Dining at UC Berkeley. “He would drive up in a tricycle and build a fire on the roadside.” Shen's travels throughout Southeast Asia have brought her such experiences as eating Pad Thai on a river, purchased ...
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