Shanghainese milk is so creamy that expats have questioned whether it’s from a cow or something closer to a yak. I find the taste deliciously addicting. As one expat wrote, “I actually prefer the “milk” taste of Shanghai milk to the supposed real milk I’ve been living off of for the past 15 years in LA.” Unfortunately, the packaging for milk and yogurt look similar enough that I’ve confused them, thinking at first sip that the milk got even creamier since I last tried it. Milk powder is said to be mixed in with the real cow’s milk, but hopefully not the same powder that has been reported toxic. Just last month, high concentrations of melamine were found in Shanghai milk, reminiscent of the 2008 milk scandal here.