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Its so cold in Shanghai at this time of the year that you don't need a fridge sometimes. Just hang your purchases from the market for some "natural refrigeration" to keep it fresh.
Just kidding :)
The fish steaks you see below are actually going through a process of salting and drying to preserve it. A traditional family from the outskirt of Shanghai is apparently salting the fish either for own consumption or selling them.
Salted fish can be kept for months and goes well with Chinese porridge.
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I thought it would be a good idea to share what camera gear I use. I use a Canon EOS500D with EF 28-135mm f/3.5-5.6 IS USM zoom lens and EF 50mm f/1.8II. 
wow, that really looks cold :S.
Have a wonderful year!
Shanghai is my destination this 2010 for the whole year!!!! I´m so excited!
Posted by: Bere Tarde o temprano | 10 January 2010 at 10:54 PM
Interesting,how did this do?When you cleaned ,cut them into pieces,put some salt in them and then hang it in the cold,am I right?We never eat fish like this way.
Posted by: beijingtour | 15 January 2010 at 03:43 PM
food has been prepared this way for centuries and in all cultures. We would hang a chicken soaked in beer on the clothesline in queens for a couple of days before cooking, and it was wonderful, except for the soot from the highway nearby.
Posted by: ding ah ling | 02 August 2010 at 10:58 AM
The fish steaks taste really great especially when you steam it for about 30 minutes with some ginger, or stir fry it with pepper. The food are especially popular in south China regions, such as Shanghai, Zhejiang, Jiangxi and Hunan etc.
Posted by: Beijingimpression | 15 August 2010 at 11:29 PM