Shanghai, a vibrant metropolis where tradition meets modernity, has always been my favorite culinary playground.
As a food lover and avid traveler, I was captivated by the sheer diversity and depth of flavors that Shanghai offers. Whether it’s the sweet and savory dance of braised pork belly or the delicate, crispy texture of sheng jian bao, Shanghai’s food scene never ceases to amaze.
In this blog post, I’ve compiled the 42 best foods in Shanghai that you absolutely must try. These are the dishes that stood out, the ones that left a lasting impression on my taste buds and my heart.
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🌟Shanghai Travel Planning Guide
Considering a last-minute trip to Shanghai?
Check out the finest tours, hotels, and more below! Remember to plan in advance for the top attractions in Shanghai!
🇨🇳 Top Activities and Tours in Shanghai:
1. Shanghai Private Full-Day Tour: Explore both the old and modern sides of Shanghai with a private tour. Your personal guide will show you top attractions like The Bund and Yu Garden.
2. Shanghai Private Tour: Zhujiajiao Water Town and Boat Ride: Visit Zhujiajiao Water Town on a private half-day tour with boat ride, transfers, entrance fees, and optional meal included.
3. Private Evening Tour: VIP Huangpu River Cruise and Shanghai Lights: Experience Shanghai’s nightlife on a private tour with Yuyuan Old Street, Xintiandi, VIP Huangpu River cruise, and hotel transfers.
🇨🇳 Top Shanghai Food Tour & Activities:
1. Food Tour: Authentic Local Food Tour in Central Shanghai
2. Night Food Tour: Late Night Food Tour in the Shanghai’s French Concession
3. Street Breakfast Tour: Eat Like a Local: Street Breakfast Tour in Shanghai
🏨Top Hotels in Shanghai:
Fairmont Peace Hotel (luxury)
Radisson Blu Hotel Shanghai New World (mid-range)
Jinglai Hotel (budget-friendly)
Campanile Hotel (budget-friendly)
🌐Stay connected with a Mainland China 5G eSIM and protect your trip with Vacation Package Travel Plan for worry-free travel in China.
Ready to book your trip to Shanghai? Check out:
- 🍖 Top 40 Restaurants to Visit for Authentic Local Flavors in Shanghai
- 🍳 Top 22 Local Shanghai Dumplings Restaurants You Must Try
- 🔍 53 Best Things to Do in Shanghai, China
- 🏰 The Ultimate Guide for Shanghai Disneyland
- 👑 Ultimate Travel Guide to Zhujiajiao Water Town
😋What is Shanghai Cuisine?
Shanghai cuisine, also known as Hu cuisine, stands out as one of the most beloved food styles in China. It is characterized by its emphasis on the use of fresh ingredients, delicate seasoning, and a balance of sweet and savory flavors.
Key features of Shanghai cuisine encompass:
- Flavor Profile: Shanghai dishes often have a slight sweetness, balanced by savory and umami flavors. This sweetness is achieved through the use of sugar and soy sauce in cooking.
- Cooking Techniques: Common techniques include braising, stewing, steaming, and quick-frying. Red-braising (hong shao) is a notable method, where ingredients are cooked in soy sauce and sugar until they develop a rich, caramelized flavor.
- Ingredients: Freshness is paramount. Common ingredients include river fish, seafood, pork, chicken, tofu, and a variety of vegetables. Shanghai cuisine also makes extensive use of seasonal produce.
After you’ve eaten well, get inspired by the 53 best things to do in Shanghai in 2026 — from cultural sites to hidden gems.
🍜The Best Food in Shanghai
1. Pan-Fried Pork Buns (sheng jian bao 生煎包)
Shanghai Pan-Fried Pork Buns, also known as sheng jian bao (生煎包), are a popular type of street food in China.
Sheng Jian Bao are a marvel of texture and taste. The buns are pan-fried in shallow oil until their bases turn a perfect golden brown, creating a delightful crunch. The tops, sprinkled with sesame seeds and fresh green onions, remain soft and pillowy. Bite into one, and you’ll be greeted by a rush of savory broth and tender pork, seasoned to perfection with ginger, soy sauce, and sometimes a hint of scallion.
But here’s the secret to truly enjoying Sheng Jian Bao: take a small, careful bite at first to let some steam escape and savor that first rush of soup. Then, go in for the full experience – crispy, juicy, and utterly delicious.
Some of the most popular spots to sample these delicacies include Yang’s Fried Dumplings and Da Hu Chun.
2. Soup Dumplings (xiaolongbao 小笼包)
Xiaolongbao, a Chinese steamed bun from the Jiangnan region, particularly Shanghai, is often referred to as a “soup dumpling” due to the flavorful broth inside. The wrappers, made from thin unleavened dough, create a delicate texture and encase the soup without breaking.
The defining feature of Xiaolongbao is its savory soup filling. This is achieved by placing a solidified gelatinized broth aspic with seasoned minced meat, usually pork, inside the wrapper. When steamed, the gelatin melts into a delicious broth that remains sealed within the dumpling until eaten.
Traditional Xiaolongbao is pleated at the top, a skillful technique that ensures the dumplings stay sealed during steaming. The pleats also add visual appeal.
A proper Xiaolongbao must have thin skin, a large filling, abundant soup, and fresh flavor to be considered authentic.
For dumpling lovers, our updated 2026 list of the top 25 local dumpling restaurants is a must-read. Discover your favorites now.
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3. Pan-fried Dumplings (guotie 锅贴)
Shanghai Pan-Fried Dumplings are another beloved street breakfast food in Shanghai.
The dough for guotie is similar to that of other dumplings, made from flour and water, resulting in a soft yet sturdy wrapper that crisps up beautifully when pan-fried.
The traditional filling consists of minced pork, seasoned with ingredients like soy sauce, ginger, garlic, green onions, and sesame oil. Sometimes, vegetables like cabbage or chives are added to the mix.
Guotie are typically served hot and are often garnished with chopped green onions and sesame seeds. They are usually accompanied by a dipping sauce made of soy sauce, vinegar, and sometimes a touch of chili oil.
Looking for more than just street snacks? Discover our curated top 40 restaurants in Shanghai that offer authentic local flavors and elevated dining experiences.
Comparison to Sheng Jian Bao:
While both sheng jian bao and guotie are pan-fried and have a crispy bottom, they differ in their dough and shape. Sheng jian bao are buns with a thicker, more bread-like dough, while guotie are dumplings with a thinner, more delicate wrapper.
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4. Deep-fried Crispy Cake (youduizi 油墩子)
Anyone who has spent some time in Shanghai is familiar with youduizi. To the locals, these treats are a cherished memory from their youth. Youduizi has a golden, crispy exterior, and the inside is filled with shredded radish that’s both crunchy and juicy, offering a savory taste with a hint of peppery spice. Simply watching the youduizi sizzle and bubble in the oil at a stall is enough to make anyone’s mouth water.
5. Shanghai Style Smoked Fish (xun yu 熏鱼)
Smoked Fish is a classic cold appetizer in Shanghainese cuisine and a go-to dish for official banquets in Shanghai. Despite its name, the fish isn’t smoked but is prepared by marinating and frying. The dish uses the belly of grass carp, marinated with soy sauce and sugar for at least four hours. A separate marinade is made with plenty of sugar to balance the salty soy sauce.
After marinating, the fish slices are dried in a cool area. They are then deep-fried in hot oil. The rock sugar in the marinade darkens when exposed to high temperatures, giving the finished smoked fish a dark appearance, resembling smoked food.
This Shanghainese smoked fish features a flavorful, sweet, and slightly crispy outer layer, while the inner fish meat remains white, retaining the original taste and fresh, tender texture of the grass carp.
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6. Yanduxian (yanduxian 腌笃鲜)
Yanduxian (腌笃鲜) is a traditional Chinese soup dish originating from the Jiangnan Wu-Yue region and is now a hallmark in Shanghainese, Suzhou, and Hangzhou cuisines.
The name “腌” signifies the use of salted meat, with Jinhua ham being the preferred choice; “鲜” denotes fresh pork, ribs, trotters, and bamboo shoots. “笃” means to simmer slowly over low heat in the Shanghainese dialect. Thus, “Yanduxian” refers to a soup made by slowly cooking salted meat, fresh meat, and bamboo shoots together.
The magic of this dish lies in the slow simmering of ingredients over a very gentle heat. The lengthy braising process allows the original flavors of the ingredients to be fully extracted, resulting in a soup that is rich, glossy, and has a smooth, deep flavor.
The bamboo shoots add a fresh taste, while the salted meat, over time, develops a unique cured aroma. Combined with the subtle freshness of the fresh meat, these flavors blend harmoniously without needing any additional seasoning, earning it the title of “king of broths.”
7. Glutinous Rice Balls (tang yuan 汤圆)
During the chilly winter months, the most cherished comfort for Shanghainese people is a bowl of steaming tang yuan. These sweet and sticky treats are a favorite among the locals.
The older generation in Shanghai especially loves sesame tang yuan, which has a smooth, sticky glutinous rice coating and a filling of sesame that melts and spreads, leaving a delightful aroma of sesame and lard on the lips. Savory meat-filled tang yuan are equally beloved, offering a taste reminiscent of rich broth, with a chewy and elastic texture that makes them particularly enjoyable.
By the way, Chongqing’s famous street snack, Shancheng Xiao Tangyuan, offers a completely different flavor experience!
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8. Scallion Pancakes (cong you bing 葱油饼)
For many older residents of Shanghai, cong you bing is more than just a simple street food. They bring back fond childhood memories and can be considered one of the most common Chinese breakfast items across the country. The aroma of scallion oil filling the narrow lanes, the long queues at breakfast stalls, and the delightful crispiness that fills your mouth with every bite.
Typically, scallion pancakes are filled with chopped scallions and a flavorful paste, often made from lard or other fats. This combination gives the pancakes a rich and distinctive taste.
The dough is rolled out and generously brushed with pork fat and oil, then sprinkled with the scallion filling. It is rolled into a long cylinder and coiled into a flat round shape, much like a cinnamon roll. This coil is then flattened again and pan-fried until both sides are crispy and golden brown.
9. Wonton (hun dun 馄饨)
Crafting Shanghai wontons is an art. The wrappers are rolled to be thin and translucent, and the filling, often made of pork, shrimp, or crab roe, is wrapped into small, intricate shapes.
These wontons are known for their delicate wrappers and tender filling, complemented by a fresh and flavorful broth. Each bite offers a harmonious blend of savory meat and smooth, tender wrapper, creating a memorable taste experience.
There are specific ways to enjoy wontons: small wontons focus on the wrapper, which is light and delicate like a veil, and are served with lard, seaweed, and dried shrimp. Large wontons, on the other hand, focus on the filling, which is ideally made with lye water dough, resulting in a substantial and satisfying bite.
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10. Shanghai Cold Noodle (leng main 冷面)
Every June, cold noodles become a seasonal delight in Shanghai’s culinary scene—simple, refreshing, and budget-friendly. A bowl of cold noodles is perfect for beating the summer heat and humidity.
Authentic Shanghai cold noodles feature flat, small wide noodles. Fresh noodles are steamed until distinct and then briefly blanched to achieve a soft texture. They are tossed in refined oil to prevent sticking and cooled under a fan.
Cold noodle sauces typically include four types: rich peanut sauce, each restaurant’s unique soy sauce recipe, appetizing rice vinegar, and spicy oil for added flavor.
Traditional toppings vary widely, such as spicy pork, spicy sauce, eel strips, pork chops, chicken, among others—all popular choices. Eel cold noodles are particularly famous.
To enjoy, begin by placing a generous portion of cold noodles on a plate. Drizzle with peanut sauce, soy sauce, vinegar, and spicy oil according to your taste. Mix thoroughly with the assorted toppings to fully enjoy the rich flavors.
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11. Sticky Rice Balls(ci fan tuan 粢饭团)
Ci Fan Tuan enjoys an enduring popularity among Shanghai locals for breakfast. Before the 1990s, it was predominantly sweet, consisting of freshly steamed glutinous rice wrapped around a fried dough stick filled with a spoonful of white sugar, pressed into a ball to melt the sugar into a delicious treat.
In recent years, savory versions have gained popularity. These include combinations like fried dough sticks with pickled vegetables, topped with pork floss, and later innovations like using red glutinous rice. Today, Ci Fan Tuan can be filled with a variety of ingredients such as soy sauce eggs, salted eggs, sausage, and even braised pork.
A highly recommended Ci Fan Tuan shop is “Nanyang Road Ci Fan Tuan,” known for its base of red glutinous rice, layered with crispy fried dough sticks, topped with their homemade meat sauce and pork floss, and finally dressed with more meat sauce. Each bite offers a blend of textures and flavors, making it a satisfying breakfast choice.
12. Fried Pork Tenderloin (炸里脊肉)
Fried pork tenderloin is an essential street food to try in Shanghai! Tenderloin pieces, marinated and threaded onto bamboo skewers, are quickly fried for a minute or two until golden brown. After frying, they’re brushed with a unique sauce and delivered hot to customers, filling the air with irresistible fragrance. Each bite features a tender, juicy interior wrapped in a lightly crispy exterior, offering a savory richness complemented by a hint of crispiness.
13. Savory Meat Mooncake(xian rou yue bing 鲜肉月饼)
In Shanghai, savory meat mooncakes are incredibly popular and have become an essential part of local cuisine rather than just a seasonal treat.
Unlike traditional sweet mooncakes, these versions are filled with delicious savory meat. They feature a crispy, golden-brown crust baked to perfection, filled with carefully selected pork and lightly seasoned with spices. Sometimes, they even include seafood like fresh shrimp or vegetables to enhance the flavor.
Freshly made and best enjoyed immediately, you can smell their enticing aroma from afar as you stroll through the streets. Each bite reveals a delicately crispy crust that melts in your mouth, complemented by a soft and slightly chewy texture. The juicy meat and flavorful filling spread smoothly over your palate, offering a delightful combination of savory richness and smoothness.
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14. Xiao Shaoxing Chicken Congee (小绍兴鸡粥)
Xiao Shaoxing Chicken Congee was invented by people from Shaoxing. The founders and main chefs are from Shaoxing, and they created a small gathering place for Shaoxing people in Shanghai, hence it is called Xiao Shaoxing Chicken Congee.
This dish features glutinous rice congee simmered in chicken broth, served with tender chicken pieces and a blend of seasonings. When presented, the chicken is delicately sliced, then combined with the congee in bowls. Garnished with minced green onions, ginger, and chicken oil, the congee boasts a vibrant yellow-green color, a smooth and springy texture, rich chicken aroma, and tender, refreshing meat. Nutritious and flavorful, each spoonful enhances the dining experience.
By the way, Guangzhou cuisine has a similar dish with comparable flavors, which you can find at many local Guangzhou restaurants.
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15. White-cut Chicken (bai zhan ji 白斩鸡)
Shanghainese have a strong affinity for chicken, particularly the delicacy known as white-cut chicken. Its distinctive yellow skin and tender, succulent meat have cemented its place as a staple cold dish in local cuisine.
The secret to a perfect white-cut chicken lies in its tenderness. Ideally made with the renowned free-range Pudong Sanhuang Chicken—famous for its yellow beak, feathers, and claws—though often substituted with commercially bred chickens due to limited supply. The cooking process involves a series of quick boils to firm the skin, followed by gentle simmering in hot water with a splash of cold water. After cooling, a delicate brushing of sesame oil gives the chicken its signature light yellow color before it’s carefully carved into pieces.
A well-prepared white-cut chicken boasts crisp, smooth skin, tender meat, and a subtle layer of gelatin that shimmers between the skin and meat. Enjoying a juicy piece of chicken dipped in special soy sauce, paired with a sip of chicken congee, is a testament to the exquisite flavors found in this culinary delight.
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16. Chicken and Duck Blood Soup (鸡鸭血汤)
Chicken and Duck Blood Soup is a bowl filled with hot soup and abundant ingredients. It includes tender liver and intestines, smooth blood cubes, and a flavorful broth topped with spring onions, spicy seasoning, and a drizzle of sesame oil. Savored piping hot, providing a profoundly satisfying taste that holds a special place in the hearts of longtime Shanghai locals.
17. Xiaosha Shumai (下沙烧麦)
Xiaosha Shumai dates back to the Ming Dynasty, originating in the little-known town of Nanhui—Xiaosha, nearly a thousand years ago.
Distinct from typical shumai, Xiaosha Shumai boasts a slender shape. Steamed precisely for 9 minutes, its skin retains firmness and a translucent appearance, avoiding the common issue of collapsing due to excess moisture.
The filling of Xiaosha Shumai diverges from traditional versions, offering both savory and sweet varieties. The savory filling includes fresh bamboo shoots and pork, creating a rich, flavorful broth. In contrast, the sweet version combines red beans, walnut meat, white sugar, and tangerine peel for a delightful, non-greasy sweetness.
For almost a millennium, Xiaosha Shumai has been available for only a short season—from the emergence of spring bamboo shoots around Lunar New Year until April. Its peak deliciousness coincides with the vibrant peach blossom season. Hence, very few have had the chance to savor this exquisite delicacy.
18. Scallion Oil Noodles (cong you ban main 葱油拌面)
Scallion oil noodles, though appearing simple, require skill to make truly delicious. To achieve a bowl of excellent scallion oil noodles, three key elements must be mastered: well-prepared scallion-infused oil, balanced seasoning, and noodles cooked to a perfect chewiness. Only when these components blend harmoniously can it be deemed a perfect serving of scallion oil noodles.
Scallions, oil, and noodles—these humble ingredients form the heart of the dish, particularly in the aromatic scallion oil. A small serving of noodles, sprinkled with chopped scallions, and drizzled with freshly prepared scallion oil releases a burst of fragrance with every bite. Before enjoying, it’s essential to mix thoroughly, ensuring each noodle strand is coated evenly with the rich, savory sauce.
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19. Spicy Pork Noodles (la rou main 辣肉面)
Despite Shanghai locals’ aversion to spiciness, they still crave it in dishes like Spicy Pork Noodles, a rarity in local cuisine.
Served in a generous bowl, the spicy pork topping is cooked quickly without the need for pre-frying, ensuring swift service. The chili oil, vibrant and shiny on the surface, instantly stimulates the appetite, especially when combined with Shanghai’s beloved mock chicken.
A light mix reveals a subtly sweet and spicy taste profile, with the spicy pork tender and deeply infused with rich flavors from slow cooking. Each mouthful of the steaming hot noodles offers a satisfyingly chewy texture, complemented by hearty chunks or minced spicy pork that deliver a flavorful punch!
20. Fried Pork Chop (zha zhu pai 炸猪排)
Talking about Shanghai’s fried pork chop evokes eager anticipation and mouthwatering cravings.
The process of making Shanghai-style fried pork chop involves meticulous preparation. After marinating, the pork chop is dipped in egg wash, coated with flour, and generously covered with breadcrumbs—akin to layering it in protective clothing.
During frying, the outer layer crisps up first, sealing in the pork chop’s natural juices and preserving its tenderness. The result is a delightful combination of crispy texture and succulent meat.
To elevate the dish, Shanghai locals often drizzle it with their favorite spicy soy sauce, enhancing the rich flavor and making every bite a savory delight.
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21. Pork Chop With Rice Cake (pai gu nian gao 排骨年糕)
Pork chop with rice cake is a popular and affordable snack in Shanghai, known for its distinctive flavor and over 50-year history.
The fried pork chop is large and thick, boasting a deep golden hue with a slight oily sheen. The thin, crispy coating is tasty, and the meat inside is tender yet firm, exuding a juicy, meaty aroma.
When paired with soft and chewy rice cakes and topped with spicy soy sauce, the dish becomes even more savory and balanced.
For the best experience of pork chop with rice cake in Shanghai, a visit to the renowned ‘Xian De Lai,’ established in 1921, is a must.
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22. Hairy Crabs (da zha xie 大闸蟹)
In Shanghai, there’s a specific season for enjoying hairy crabs, typically from the Mid-Autumn Festival in September to November, when the crabs are at their peak in terms of size and taste.
Hairy crabs can be prepared in numerous ways, such as steamed crab, crab roe meatballs, and crab roe soup dumplings. Each crab can be transformed into a variety of delectable dishes. The meat is rich and tender, bursting with flavor and aroma. Every part of the crab, from the roe to the paste, and from the claws to the legs, is utilized to its fullest.
An essential part of the crab-eating experience is the crab vinegar. Each establishment offers its unique version, with Shanghai locals particularly enjoying the sweet and slightly thick variant. There’s also a sour option. Diners can tailor their taste by choosing their preferred type or mixing both for a balanced flavor.
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23. Shanghai Borscht (上海罗宋汤)
Following the Russian October Revolution, many Belarusian nobles sought refuge in Shanghai, bringing with them vodka and Russian borscht.
Originally, authentic Russian borscht is made with beetroot. However, beetroot didn’t grow well in Shanghai and its taste wasn’t well-received by the locals, making it unpopular in Shanghai Western restaurants.
Shanghai chefs, after various experiments, adapted the borscht recipe. They found that cabbage, which has a similar texture to beetroot, was an excellent substitute. Additionally, frying tomato sauce with sugar created a sweet and sour flavor that appealed to Shanghainese tastes and also gave the soup its red color. This adapted version of borscht was well-received by Shanghai locals and became the most popular soup in Shanghai Western restaurants.
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24. Qing Tuan (青团)
During the Qingming Festival, qingtuan becomes Shanghai’s most sought-after treat. From trendy downtown shops to traditional establishments in quiet alleys, long lines of people can be seen everywhere.
Even though many trendy versions of qingtuan have appeared, the mugwort red bean paste qingtuan remains the favorite among Shanghai gourmands. The red bean paste highlights the artistry involved, requiring thoroughly cooked and ground red beans to be stirred repeatedly until a smooth, sandy texture is achieved. A touch of lard or brown sugar is added to intensify the sweetness and aroma.
While qingtuan made with mugwort juice may not have the bright green hue of those made with wheatgrass, sometimes appearing slightly dark, it possesses a refreshing fragrance.
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25. Yellow Croaker Noodle Soup (huang yu mian 黄鱼面)
Yellow Croaker Noodle Soup isn’t a traditional Shanghai dish; it’s more like a special variation of Ningbo seafood noodles.
The preparation process involves removing the bones from the whole small yellow croaker, keeping only the delicate white fish meat and discarding the head and tail. The fish is lightly marinated, and the bones are used to make a rich broth. The yellow croaker pieces are grilled until they are golden and crispy. Cooked noodles are then added to the fish broth, and the grilled fish pieces are placed on top, completing the flavorful Yellow Croaker Noodle Soup.
The broth has a creamy white color, and the noodles, soaked in the rich broth, remain firm and smooth even after some time. Pickled mustard greens garnish the soup, their unique flavor accentuating the fresh taste of the yellow croaker.
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26. Squirrel-Shaped Mandarin Fish (song shu gui yu 松鼠桂鱼)
Squirrel-shaped Mandarin Fish, with its origins dating back to the Qianlong era, is a traditional delicacy from the Jiangnan region, steeped in rich culinary tradition.
The dish features mandarin fish as the main ingredient. The fish is deboned and scored with patterns, then lightly marinated with salt, pepper, cooking wine, and cornstarch. It is coated with egg yolk batter and fried in hot oil until tender. The final touch is a hot sweet and sour sauce poured over the fish. This results in a dish that is crispy on the outside, tender on the inside, and deliciously sweet and sour.
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27. Eight Treasure Duck (ba bao ya 八宝鸭)
Eight Treasure Duck is an essential dish for Shanghai’s New Year’s Eve dinner, cherished for both its symbolism and taste!
The duck is prepared by splitting it open and stuffing it with a mix of ingredients like dried scallops, ham, chicken cubes, shiitake mushrooms, winter bamboo shoots, glutinous rice, shrimp, and green peas. It is then steamed in a large bowl covered with cellophane.
Once steamed, it is topped with shrimp and green peas cooked in the original duck broth.
Similar to many Shanghai dishes, Eight Treasure Duck has a predominantly savory flavor. The duck meat is tender, the sauce is rich and savory, and breaking it apart releases an enticing aroma.
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28. Salty Soybean Milk (xian dou jiang 咸豆浆)
Salty soybean milk used to be a classic offering at Shanghai breakfast stalls, with most locals enjoying this savory version.
The term “salty” involves more than just adding salt; it requires a variety of flavorful accompaniments: a bowl is first filled with small dried shrimp, seaweed flakes, pickled mustard greens, and chopped green onions. The dried shrimp should come from Zhoushan, the seaweed from Jiangsu, specifically the type used in wonton soup for enhancing flavor; the pickled mustard greens from Yuyao, Ningbo, are salty, fresh, slightly sweet, and not spicy.
To eat, a ladle of hot soybean milk is poured over the prepared ingredients in the bowl, followed by the key ingredient—soy sauce. While first-time visitors might find the appearance unappealing, locals know that the unique texture is what makes salty soybean milk so enjoyable.
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29. Rice Pancake (mi fan bing 米饭饼)
In old Shanghai, a classic breakfast comprised of rice pancake and fried dough sticks.
These rice pancakes, made from rice flour and fermented rice, are soft and delicious, with one side slightly charred from contact with the pan, and the other side white and fragrant with a strong rice aroma. The sweet, soft, and glutinous rice cake has a golden bottom and a taste that is slightly sweet with a hint of sourness. A bite taken while it’s warm releases a sweet aroma that fills the mouth.
30. Crab Shell Pastry (xie ke huang 蟹壳黄)
Xie Ke Huang, also known as Crab Shell Pastry, was first created in the early 1920s. It consists of a blend of oil-mixed and yeast dough, shaped into flat, round cakes with a layer of sesame seeds on top. These cakes are baked by sticking them to the oven walls.
The pastries come with both savory and sweet fillings. Savory fillings include scallion oil, fresh meat, crab roe, and shrimp, while sweet fillings feature sugar, red bean paste, and jujube paste. The name “Xie Ke Huang” comes from its crab shell-like shape and the deep red color it takes on after baking, resembling the back of a crab shell.
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31. Alfafa and Pig Intestines (caotou quanzi 草头圈子)
Caotou Quanzi is also a classic Shanghainese dish consisting of two components: alfafa (stir-fried alfalfa) and braised pork intestines.
The term “Quanzi” refers to pig intestines that are cleaned, stripped of excess fat, layered, and tied together. “Caotou” refers to alfalfa, which is used to absorb the excess fat from the intestines, ensuring the dish remains rich without being overly greasy. This dish is known for its vibrant colors, tender texture of the intestines, and delicious flavor.
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32. Fermented Dishes (zao huo 糟货)
During the sweltering summers in Shanghai, when appetite can be lacking, fermented dishes (known as zao huo) come into play.
Typically, these dishes are prepared by marinating various ingredients—from pork and ribs to poultry, seafood, beans, and peanuts—in a mixture of yellow rice wine, salt, sugar, and spices. After a few hours in the refrigerator, the marinated ingredients are ready to eat.
Shanghainese cuisine offers a wide range of ingredients suitable for fermentation, with each recipe adding its unique twist. The finished dishes are characterized by their light color, fresh taste, and chewy texture, enhanced by the subtle yet distinctive aroma of fermentation. They’re especially appetizing during the hot summer months.
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33. Four Happiness Wheat Gluten (sixi kao fu 四喜烤麸)
Four Happiness Wheat Gluten is a quintessential Shanghai home-cooked dish. Konwn as the king of vegetarian foods, kaofu is created from raw gluten through a process of fermentation and steaming, resulting in a brownish-yellow, sponge-like texture that’s soft and elastic.
A well-loved dish in Shanghai cuisine, Four Happiness Wheat Gluten features kaofu as the main ingredient, complemented by four key additions: shiitake mushrooms, daylily buds, black fungus, and peanuts. These ingredients are cooked together, producing a dish with a deep, rich color and a thick, savory sauce that is very popular among the locals.
34. Shanghai Soy Duck (jiang ya 酱鸭)
Shanghai soy duck is a unique local delicacy in Shanghai, dating back to the Qing Dynasty.
The sweet-skinned version stands out for its sweet and savory taste. The preparation involves blanching the duck, then braising it in a spiced marinade for 40 minutes, and finally reducing the sauce with high heat. The marinade contains cloves, Sichuan peppercorns, and cinnamon, with seafood sauce added for thickness and enhanced aroma. The final touch is a generous coating of rich sauce, resulting in a tender, flavorful exterior and juicy meat.
Notably, Dexing Guan, a century-old establishment, is famous for serving the most authentic local dishes, with its soy duck being particularly celebrated.
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35. Sweet and Sour Pork Ribs (tang cu pai gu 糖醋排骨)
While the technique of making sweet and sour dishes comes from Zhejiang cuisine, sweet and sour pork ribs have become a quintessential Shanghai specialty. This dish is often enjoyed cold, making frequent appearances at both family gatherings and upscale banquets.
Characterized by its sweet and tangy flavor, this dish is rich but not overly greasy. The preparation begins with soaking the spare ribs in cold water to remove any blood. After draining, the ribs are marinated with yellow wine and salt. Just before cooking, they are coated with starch. The ribs are then fried in oil heated to medium-high until they achieve a golden, crispy exterior while remaining tender inside.
After frying, the ribs are drained of excess oil. In a separate pan, a sweet and sour sauce is made by boiling rice wine, soy sauce, sugar, Zhenjiang aged vinegar, and water. The fried ribs are then added to the sauce and stir-fried until evenly coated. The dish is finished with a sprinkle of toasted white sesame seeds and a garnish of chopped green onions.
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36. Braised Pork Belly (hong shao rou 红烧肉)
Shanghai braised pork belly is a standout among traditional Chinese dishes, boasting a rich history that extends back over a hundred years.
This dish is renowned for its incredibly tender texture, with the meat becoming so soft that it practically dissolves in your mouth.
To prepare Shanghai braised pork belly, start by cutting the pork belly into small chunks and blanching them in boiling water to remove any blood and impurities. Next, place the blanched pork in a pot, add water, soy sauce, sugar, and rice wine, and simmer the mixture over low heat until the meat reaches a tender consistency. Once done, serve the braised pork belly on a plate and garnish it with chopped green onions.
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37. Shanghai Shrimp Stir-fry (you bao xia 油爆虾)
Shanghai Shrimp Stir-fry is a dish with deep historical and cultural roots, named after the high-temperature stir-frying technique used in its cooking.
This dish, which emerged in the late 1800s to early 1900s, is a staple of Shanghai cuisine. Renowned for its crispy texture and flavorful, tender meat, it stands out as one of Shanghai’s signature dishes. The cooking process involves two main steps: first, the shrimp are deep-fried until their shells become crispy; then, they are stir-fried in a wok with peppers, ginger, and garlic until the flavors are thoroughly infused.
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38. Spring Rolls (chun juan 春卷)
Shanghai residents have a particular fondness for spring rolls and take great care in preparing the filling.
Savory spring rolls are filled with finely shredded ingredients such as shiitake mushrooms, cabbage, pork, bamboo shoots, vermicelli, and wood ear mushrooms. The filling is carefully wrapped in dough skins and fried to a golden brown perfection, with precise control over the frying time. During the Spring Festival, having the most fragrant and delicious spring rolls in the neighborhood is a point of pride for the children.
Shanghai’s love for sweet foods extends to their spring rolls as well. Sweet spring rolls, often made with red bean paste and lard, are a favorite. They are crispy, sweet, and delightful, evoking fond memories of childhood for many. These sweet treats are just as popular as their savory counterparts.
39. Saury Soup Noodles (刀鱼汁面)
In Shanghai, Laobanzhai’s saury soup noodles are incredibly famous. When the saury season arrives, food lovers crowd into the small shop, eager to enjoy the dish. Despite not containing any actual fish meat, the noodles are cooked in a rich broth made from saury, resulting in a creamy, milky soup. The savory flavor of the fish is infused into the noodles, making them deliciously flavorful.
Laobanzhai’s saury soup noodles are celebrated due to their special secret recipe. The cooking process involves frying saury into fish floss, then simmering it in a soup pot with various bases until a thick broth is achieved. No MSG is used; the pure umami comes from the ingredients themselves. This level of traditional culinary craftsmanship is becoming increasingly rare.
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40. Stir-Fried Eel (xiang you shan si 响油鳝丝)
Among the various eel shred dishes, Stir-Fried Eel stands out in Shanghainese cuisine for its unique preparation and significance. Hot oil is poured over the dish just before serving, creating a sizzling sound that symbolizes a lively and prosperous new year. This makes Stir-Fried Eel an essential dish on Shanghai’s New Year’s Eve dinner table.
To prepare this dish, fresh, live eels are necessary for a tender texture. The process begins with heating oil in a hot pan, followed by adding scallions, ginger, and garlic to release their fragrance. The eel shreds are then stir-fried. Following this, cooking wine, dark soy sauce, light soy sauce, and sugar are added sequentially. A bit of starch water is used to thicken the sauce before the dish is quickly stir-fried and plated. Finally, the eel shreds are topped with garlic, scallions, and pepper powder, and hot oil is drizzled over, releasing a fragrant aroma.
The completed Stir-Fried Eel have a rich, glossy red appearance and a mouth-watering scent, making them very appetizing.
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41. Eight Treasures with Hot Sauce (八宝辣酱)
The Eight Treasures with Hot Sauce is known for its vibrant red colors and rich flavor. Its name, symbolizing good luck, includes ingredients such as duck gizzard, pork tripe, chicken, bamboo shoots, peanuts, dried bean curd, and shrimp, though it isn’t limited to just eight. The delectable sauce, made from traditional sweet bean and thick broad-bean sauces and garnished with green beans, enhances its bold taste.
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42. Xian Wei Noodle Restaurant
Butterfly pastries were brought to Shanghai by the French and named for their butterfly-like appearance. While traditional Western versions are rich with oil and sugar, Shanghai’s variation tones down the sweetness and oiliness, offering a lighter, flakier texture.
Among the most celebrated are those from Park Hotel Deli, known for their crisp delicacy and a creamy, subtly sweet flavor that leaves a refreshing finish with each bite.
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🌸Best Shanghai Food: Final Thoughts
As someone who makes the pilgrimage to Shanghai nearly three times a year just for the beloved Sheng Jian Bao, I’ve come to appreciate the city’s culinary landscape like a seasoned explorer. Each visit unveils new popular restaurants and hidden gems that never fail to surprise and delight.
I hope this culinary guide sparks your curiosity and satisfies your appetite. May your own gastronomic adventures in Shanghai be filled with as much joy, flavor, and unexpected delights as mine have been. Here’s to savoring every bite and cherishing the memories made around the city’s vibrant dining tables.
China Travel Planning Guide&FAQ
🎫Do I need a visa for China?
Yes. Most visitors to China will need a visa to enter the country. The type of visa you need will depend on the purpose and duration of your trip, as well as your nationality. If you are a resident of the US, you must apply for a Chinese visa at the Consular Office in the country. On the other hand, inhabitants of countries like Japan, Canada, and the UK can request a visa through the Chinese Visa Application Service Center.
🤔Why is it necessary to install a VPN in China?
In China, the government has strict regulations on internet access, leading to the blocking of popular websites and social media platforms such as Facebook, Twitter, Google, and YouTube. To access these sites, a VPN is suggested as a means of bypassing the restrictions. It is important to choose a reputable VPN provider and use caution while doing so. ExpressVPN has been historically deemed the most reliable VPN for this purpose, despite being heavily targeted by China’s censors. Nevertheless, it is still a widely preferred option owing to its ease of installation and user-friendliness.
📲Is it necessary to have a Chinese SIM card while in China?
Yes. It is crucial to acknowledge that accessing the internet in China may pose limitations due to certain websites being prohibited or filtered. To ensure uninterrupted connectivity while staying in China, purchasing a local SIM card is advisable. For optimum results, acquiring SIM cards from either China Unicom or China Mobile is recommended. While China Mobile has the most comprehensive coverage in China and is a market leader, China Unicom is more compatible with foreign phones, enabling 3G and 4G services. Or you can purchase a SIM card online.
🔮Should I buy China travel insurance?
Yes. Although China is generally a safe country for travel, it is still possible to encounter accidents or other unexpected occurrences. Therefore, obtaining travel insurance can provide a sense of security and financial protection. In my research, I have found that World Nomads is a reputable travel insurance provider that covers a wide range of activities and is recommended for the average traveler. Nevertheless, I advise you to compare insurance quotes from various providers before making a decision.
🚙Can you rent a car in China?
Unfeasible. Obtaining a Chinese driver’s license to rent a car and self-drive may seem like an option, but it is not a practical choice for most foreigners. Therefore, many prefer to opt for a driver or public transportation when navigating China, as it proves to be more convenient.
✈️What’s the best site to purchase flight tickets for China?
I suggest using Trip for affordable flights to China. As a China-based company, they often offer lower prices compared to foreign companies. Additionally, they offer English-speaking phone support in case of any issues.
🏡What is the best way to book hotels in China?
🎒What do I pack for China?
Travel adapter and converter: China uses a different electrical system than many other countries, so it’s important to bring a travel adapter and converter if you plan to use electronic devices such as phones, cameras, and laptops.
Sunscreen: The UV index in China can be high, particularly during the summer months, and prolonged exposure to the sun without protection can cause skin damage and increase the risk of skin cancer.
Deodorant: It should be noted that finding deodorant in China may not be a simple task.
📚Can a guidebook for traveling to China be useful?
Yes. If you’re planning to travel to China for the first time, a travel guidebook can be a valuable resource, and Lonely Planet is one of the most reputable guides available globally. Its comprehensive itineraries and recommendations take into account your personal preferences and can save you both time and money. The insider tips are also extremely helpful in navigating China’s unique cultural landscape like a local.
Esther Zheng is a local Chinese travel blogger and the founder of Let’s Travel to China. She began exploring China during her university years and has spent over eight years traveling across nearly every province, discovering both famous landmarks and hidden gems. After sharing her authentic experiences online and helping friends plan trips, she turned her passion into a full-time travel resource. Today, Esther provides insider tips, itineraries, and local insights to help travelers experience China like a local. She’s on a mission to make planning unforgettable journeys across China easy, authentic, and inspiring.
