Shanghai, a culinary hub in China, blends the refinement of Jiangsu-Zhejiang cuisine with local characteristics, forming its unique “Haipai” (海派) culinary style. For international visitors, tasting authentic Shanghai food is an essential cultural experience. This guide will introduce you to Shanghai’s most recommended dishes, including signature main courses, classic snacks, and the best places to try them, ensuring your culinary journey in Shanghai is unforgettable.
Shanghai Food Overview
Shanghai’s food culture preserves the essence of traditional “Benbang Cai” (本帮菜 – local Shanghai cuisine) while incorporating influences from foreign cultures, creating the distinctive “Haipai” (海派) cuisine. “Benbang Cai” is known for its rich flavors, often featuring a balance of sweet and savory, and emphasizing the original taste of ingredients. Alongside these, various street snacks and dim sum are also vital parts of Shanghai’s food culture, beloved by locals and tourists alike for their affordability and unique flavors.
Shanghai’s food culture is deeply intertwined with its history. Since its opening as a treaty port in the 19th century, Shanghai gradually became a melting pot of Chinese and Western cultures, a fact reflected in its culinary scene. Early Cantonese immigrants brought their cooking techniques, which combined with local eating habits to create classic Shanghai dim sum like “Xiaolongbao” (小笼包 – soup dumplings) and “Shengjianbao” (生煎包 – pan-fried buns). As time has progressed, Shanghai’s food options have become even more diverse, yet the traditional dishes that carry the city’s memories continue to thrive.
For international visitors, experiencing Shanghai’s food isn’t just about tasting delicious dishes; it’s also a way to feel the city’s unique charm. From the time-honored restaurants on Nanjing Road Pedestrian Street (南京路步行街) to small noodle shops in the alleyways (“longtang” 弄堂), from innovative dishes in high-end hotels to street food stalls, Shanghai’s dining scene is rich and varied, catering to all tastes and budgets.
Classic Shanghai Dim Sum and Snacks
Shanghai boasts a wide array of dim sum and snacks, each carrying the city’s historical memories and cultural characteristics. These delicacies, with their unique flavors and exquisite craftsmanship, are an important part of Shanghai’s food culture. For international visitors, trying these classic dim sum and snacks is the most direct way to understand Shanghai’s culinary heritage.
Xiaolongbao (小笼包)
“Xiaolongbao” (小笼包) are one of Shanghai’s most famous dim sum and a must-try for any visitor. Authentic “Xiaolongbao” have thin skins, generous fillings, and rich, savory soup inside. When you take a bite, the delicious broth bursts in your mouth, offering an unparalleled taste experience. The craftsmanship involved in making “Xiaolongbao” is meticulous, requiring the dough to be rolled extremely thin, the pleats to be evenly folded, and the steaming time to be just right to ensure a soft skin and flavorful filling.
One of the best places to try “Xiaolongbao” in Shanghai is Zhen Laoda Fang (真老大房). This venerable restaurant, founded in 1875, was originally named “Rongshun Guan” (荣顺馆). Later, it moved to the west side of the Old City God Temple (老城隍庙) on Fuyou Road (福佑路) in 1965 and was renamed “Shanghai Laofandian” (上海老饭店). Zhen Laoda Fang’s “Xiaolongbao” are known for their thin skins, ample filling, and abundant soup that oozes out with every bite—a truly delightful experience.
Shengjianbao (生煎包)
“Shengjianbao” (生煎包) are another famous Shanghai snack, often considered the twin of “Xiaolongbao.” The characteristic of “Shengjianbao” is their golden, crispy bottom and soft top. When you bite into one, you get a delightful contrast of crispy outside and soft, juicy inside. Authentic Shanghai “Shengjianbao” typically have a thicker skin and richer soup compared to northern Chinese buns. Shanghainese people often refer to “baozi” (包子 – buns) as “mantou” (馒头 – steamed bread), so “Shengjianbao” are sometimes called “Shengjian Mantou” (生煎馒头) in Shanghai.
Da Hu Chun (大壶春) is one of the best choices for “Shengjianbao” in Shanghai. Unlike other “Shengjian” shops, Da Hu Chun sprinkles sesame seeds and chopped green onions on their buns before frying, which is said to help the buns absorb more flavor. Da Hu Chun’s “Shengjianbao” are large, with a soft and sweet skin and a golden, crispy bottom. You can really taste the aroma of sesame and green onions with every bite. Da Hu Chun has a branch at 136 Sichuan Middle Road (四川中路), making it an ideal spot to try authentic Shanghai “Shengjianbao.”
Fresh Pork Mooncake (鲜肉月饼)
“Xianrou Yuebing” (鲜肉月饼 – Fresh Pork Mooncake) is a traditional Mid-Autumn Festival (中秋节) delicacy in Shanghai, but it’s also a popular everyday snack. Authentic fresh pork mooncakes have a thin, flaky crust and tender, juicy pork filling that oozes with savory juices when you bite into it. Shanghai’s fresh pork mooncakes are made with high-quality pork, ensuring a tender and springy texture, so delicious that you can’t help but eat them quickly, even when hot.
In Shanghai, Taikang Food (泰康食品) is a top choice for fresh pork mooncakes. Taikang’s mooncakes feature a thin, flaky crust, and the filling is made with Aisen brand pork, a favorite among Shanghainese since childhood. The meat is tender and springy, and the juices flow out with every bite, making it irresistible even when hot. The Taikang Food branch on Nanjing East Road (南京东路) is a popular spot to buy fresh pork mooncakes, often with long queues, especially before the Mid-Autumn Festival.
Butterfly Pastry (蝴蝶酥)
“Hudiesu” (蝴蝶酥 – Butterfly Pastry) is a traditional Shanghai pastry known for its unique butterfly shape and crispy texture. Authentic “Hudiesu” have a crispy, layered exterior that melts in your mouth, with a subtle sweetness. It’s a classic snack that many Shanghainese have grown up with. “Hudiesu” are incredibly popular in Shanghai, with almost every bakery or pastry shop making them.
The “Hudiesu” from the International Hotel (国际饭店) are among the most famous in Shanghai. The International Hotel is located on the second floor of a business building on Xikang Road (西康路) in Jing’an District (静安区). Their original “Hudiesu” are priced at 32 yuan per bag, but due to their immense popularity, some places even sell them for 49 yuan per bag. The popularity of the International Hotel’s “Hudiesu” largely stems from their crispy texture and pure flavor, making them a beloved treat for many Shanghainese. With the popularity of the TV series “Blossoms Shanghai” (繁花), the International Hotel’s “Hudiesu” have become a sought-after internet-famous food for tourists.
It’s worth noting that Joël Robuchon, who has earned over 30 Michelin stars globally, only sells “Hudiesu” at his Shanghai bakery, which speaks volumes about the pastry’s popularity and significance in Shanghai. The love Shanghainese people have for “Hudiesu” is evident; many have eaten them since childhood and never tire of this delightful snack.
Pork Chop with Rice Cakes (排骨年糕)
“Paigu Niangao” (排骨年糕 – Pork Chop with Rice Cakes) is a uniquely flavored Shanghai street food and a cherished memory for many locals. Authentic “Paigu Niangao” features fresh pork ribs paired with crispy yet chewy rice cakes (“niangao” 年糕), deep-fried and then braised. It offers the rich aroma of pork ribs and the soft, crispy texture of rice cakes, all complemented by a special sauce, creating a rich and memorable flavor.
In Shanghai, Xiandelai Paigu Niangao (鲜得来排骨年糕) is one of the top places to try this dish. Xiandelai’s “Paigu Niangao” are palm-sized, with tender ribs and soft, chewy rice cakes, all drizzled with a special sauce that leaves a lasting impression. Following the popularity of the TV series “Blossoms Shanghai,” Xiandelai’s “Paigu Niangao” has become a must-try for tourists, with daily sales exceeding 150,000 yuan for just 15 yuan per serving, setting a new historical record.
Crab Roe Noodles (蟹黄面)
“Xiehuang Mian” (蟹黄面 – Crab Roe Noodles) is another highly distinctive traditional Shanghai noodle dish, famous for its delicious crab roe and springy noodles. Authentic “Xiehuang Mian” uses fresh crab roe as a topping, where the rich flavor of the crab roe perfectly combines with the chewy texture of the noodles, enhanced by a special broth, resulting in a rich and unique taste.
In Shanghai, Qiaojiazhai (乔家栅) is an excellent place to enjoy “Xiehuang Mian.” Qiaojiazhai’s “Xiehuang Mian” features fresh crab roe, where its deliciousness perfectly blends with the noodles’ chewiness, complemented by a special rich broth. Qiaojiazhai’s “Xiehuang Mian” is affordable and generously portioned, making it a regular choice for Shanghainese. The preparation of Qiaojiazhai’s “Xiehuang Mian” is meticulous, with the handling of crab roe being crucial. It requires extensive experience and exquisite skill to maintain the crab roe’s freshness while avoiding any fishy taste.
Shanghai Signature Main Courses
Shanghai’s signature main courses are renowned for their unique flavors and exquisite craftsmanship. They combine the refinement of Jiangsu-Zhejiang cuisine with local characteristics, forming the distinctive “Haipai” (海派) culinary style. These main courses typically feature rich, savory-sweet flavors and emphasize the original taste of ingredients, representing the authentic essence of Shanghai cuisine.
Braised Pork Belly (红烧肉)
“Hongshao Rou” (红烧肉 – Braised Pork Belly) is one of Shanghai’s most famous signature dishes and an indispensable part of many Shanghainese family meals. Authentic Shanghai “Hongshao Rou” uses pork belly with a balanced ratio of fat and lean meat, prepared through multiple steps like blanching, stir-frying, and braising. The finished dish is rich but not greasy, tender but not mushy, sweet but not sticky, and flavorful but not overly salty. It melts in your mouth, leaving an endless aftertaste.
Shanghai “Hongshao Rou” is characterized by its rich oil and dark soy sauce, relying on slow simmering over low heat and then reducing the sauce over medium heat to achieve a dish that is rich but not greasy, tender but not mushy, sweet but not sticky, and flavorful but not overly salty. Shanghai cuisine tends to be sweet, and the combination of sugar and soy sauce is a typical feature of Shanghai “Hongshao Rou.” In terms of cooking time, Shanghai “Hongshao Rou” emphasizes slow simmering, which allows the meat to become more tender and flavorful while maintaining its rich but not greasy quality.
In Shanghai, Heji Xiaocai’s Xindongya branch (和记小菜新东亚店) is an ideal place to try “Hongshao Rou.” Located on the 4th floor of Jinxuan Building at 238 Nandan East Road (南丹东路) in Xuhui District (徐汇区), Heji Xiaocai’s Xindongya branch offers an elegant environment and attentive service. Their “Hongshao Rou” is exquisitely prepared, rich but not greasy, and melts in your mouth, making it highly popular among customers.
Eight-Treasure Duck (八宝鸭)
“Babao Ya” (八宝鸭 – Eight-Treasure Duck) is another famous signature dish in Shanghai and a traditional classic. “Babao Ya” was already a palace dish in the Qing Dynasty (清朝) and became popular in the Shanghai-Suzhou-Zhejiang (沪苏浙) region in the 1920s and 1930s, now widely enjoyed across China. Authentic “Babao Ya” uses a plump duck, stuffed with various ingredients like glutinous rice, mushrooms, and chestnuts, and then steamed. The finished dish is fragrant, with a rich texture, making it a premium dish in Shanghai cuisine.
The preparation of “Babao Ya” is very elaborate, requiring multiple steps to create a dish with excellent taste and texture. First, the duck needs to be cleaned thoroughly, then stuffed with pre-prepared ingredients, including glutinous rice, mushrooms, and chestnuts, which must be processed beforehand to ensure their texture and flavor. Then, the stuffed duck is placed in a steamer and cooked over high heat until the duck meat is tender and the ingredients are flavorful. Finally, the steamed “Babao Ya” also needs to be finished with sauce reduction to enhance its flavor and texture.
In Shanghai, the “Babao Ya” at Shanghai Laofandian (上海老饭店) is a must-try. Shanghai Laofandian, located at 242 Fuyou Road (福佑路), is a time-honored restaurant with a long history. Its “Babao Ya” is exquisitely prepared, fragrant, and rich in texture, highly favored by customers.
Songjiang Perch (松江鲈鱼)
“Songjiang Luyu” (松江鲈鱼 – Songjiang Perch), also known as Fourgill Perch (四鳃鲈鱼), is a famous freshwater fish in Shanghai and one of China’s four ancient famous fish. Authentic “Songjiang Luyu” has tender, succulent flesh that is not fishy and has no annoying small bones. Its taste is incredibly delicious, making it one of the most flavorful wild fish.
“Songjiang Luyu” can be cooked in various ways, commonly steamed, braised, or pan-fried. Each cooking method highlights the fish’s deliciousness. Among them, steamed “Songjiang Luyu” is the best way to preserve the fish’s freshness; with simple seasoning, the fish’s exquisite flavor can be fully showcased.
In Songjiang District (松江区), Shanghai, Caolu Jiujia (草庐酒家) is an excellent place to try “Songjiang Luyu.” Caolu Jiujia, founded in 1942, has over 80 years of history as a time-honored restaurant. Its “Songjiang Luyu” is exquisitely prepared, with tender flesh and a unique taste, highly popular among customers.
White Cut Chicken (白斩鸡)
“Baizhan Ji” (白斩鸡 – White Cut Chicken), also known as “Baiqie Ji” (白切鸡), is a dish originating from Guangdong (广东). It’s called “Baizhan Ji” because it’s cooked without seasoning by boiling and then chopped when served. The development of “Baizhan Ji” in Shanghai is closely related to the influx of Cantonese people after Shanghai opened as a treaty port in the Qing Dynasty. Today, it has become one of the representative dishes of Shanghai’s “Benbang Cai.”
Authentic “Baizhan Ji” has crispy skin, tender meat, and reddish bone marrow. The chicken meat is fresh and tender, melting in your mouth, making it a premium dish in Shanghai cuisine. The preparation of “Baizhan Ji” is very particular. First, fresh “Sanhuang Ji” (三黄鸡 – a type of yellow-feathered chicken) is selected, then it’s repeatedly dipped in boiling water three times to ensure the chicken’s tenderness and texture. Finally, the cooked “Baizhan Ji” needs to be chopped while hot to preserve its freshness and texture.
In Shanghai, Xiaoshaoxing (小绍兴) is an ideal place to try “Baizhan Ji.” Xiaoshaoxing, located at 75 Yunnan South Road (云南南路), is a time-honored restaurant with a long history. Its “Baizhan Ji” is exquisitely prepared, with crispy skin, tender meat, reddish bone marrow, and fresh, melt-in-your-mouth chicken, highly popular among customers. Xiaoshaoxing’s “Baizhan Ji” enjoys a high reputation in Shanghai, known as the “Whampoa Military Academy of Shanghai Baizhan Ji,” with many Shanghai “Baizhan Ji” preparation techniques originating from Xiaoshaoxing’s legacy.
Shanghai Noodles
Shanghai offers a wide variety of noodle dishes, each with its unique flavor and preparation method, representing the diversity and richness of Shanghai’s food culture. Among them, “Congyou Banmian” (葱油拌面 – Scallion Oil Noodles) is one of Shanghai’s most famous noodle dishes and a common staple for many Shanghainese.
Scallion Oil Noodles (葱油拌面)
“Congyou Banmian” (葱油拌面 – Scallion Oil Noodles) is one of Shanghai’s most famous noodle dishes and a classic that many Shanghainese have grown up with. Authentic “Congyou Banmian” uses springy noodles, paired with special scallion oil and seasonings, creating a rich and unique flavor. The preparation of scallion oil is very particular: the scallion segments need to be fried in oil until golden and crispy, then mixed with the broth from cooking the noodles, and finally poured over the cooked noodles. This ensures the noodles fully absorb the aroma and flavor of the scallion oil.
In Shanghai, Laodifang Mian Guan (老地方面馆) is a top choice for “Congyou Banmian.” Laodifang Mian Guan’s “Congyou Banmian” features springy and smooth noodles with just the right flavor, full of old Shanghai charm. The environment at Laodifang Mian Guan is simple and unpretentious, yet it’s filled with an old Shanghai atmosphere, making it an excellent place to experience local Shanghai food culture.
It’s worth mentioning that Shanghai’s “Congyou Banmian” also has a more upscale version called “Congyou Kaiyang Banmian” (葱油开洋拌面), which adds dried shrimp (开洋 – “kaiyang”) to the regular scallion oil noodles. This makes the dish even richer in texture and flavor. In many Shanghai noodle shops, “Congyou Banmian” is almost always available, while more upscale and particular noodle shops will definitely offer “kaiyang,” calling it “Congyou Kaiyang Banmian.”
Characteristics of Shanghai Cuisine
Shanghai cuisine, also known as “Benbang Cai” (本帮菜 – local Shanghai cuisine), is one of China’s eight major culinary traditions. It’s characterized by its rich, savory-sweet flavors and emphasis on the original taste of ingredients, representing the authentic essence of Shanghai cuisine. The preparation of “Benbang Cai” is meticulous, focusing on cooking techniques and seasoning, especially the use of sugar and soy sauce, which creates a unique sweet and savory taste, distinctly different from the salty flavors of northern Chinese cuisine or the light tastes of Cantonese cuisine.
The formation and development of Shanghai cuisine are closely linked to Shanghai’s history and culture. Since its opening as a treaty port in the 19th century, Shanghai gradually became a melting pot of Chinese and Western cultures, a fact reflected in its culinary scene. Early Cantonese immigrants brought their cooking techniques, which combined with local eating habits to create classic Shanghai dim sum like “Xiaolongbao” (小笼包) and “Shengjianbao” (生煎包). At the same time, Shanghai cuisine also absorbed the robustness of northern Chinese dishes and the refinement of Cantonese dishes, forming its unique “Haipai” (海派) culinary style.
In contemporary Shanghai, the culinary scene is even more diverse, featuring traditional “Benbang Cai,” innovative fusion dishes, and influences from various foreign cuisines. However, the traditional dishes that carry the city’s memories continue to thrive, remaining an important part of Shanghai’s food culture.
Dining Etiquette
In Shanghai, dining is not just about satisfying a physical need; it’s also a social and cultural activity. Therefore, understanding some basic dining etiquette is very important for international visitors.
First, when ordering at a restaurant in Shanghai, you usually need to look at the menu first, then tell the waiter the names and quantities of the dishes you want. In many Shanghai restaurants, especially older, time-honored establishments, it’s common for waiters to “announce the dishes” (报菜名 – “baocaiming”), where they will call out the names on the menu one by one, and customers choose according to their preferences. This method of announcing dishes has been practiced in Shanghai restaurants for many years and is a traditional service style.
Second, during the meal, Shanghainese typically use chopsticks and spoons as utensils. Chopsticks are for picking up food, and spoons are for scooping soup. When using chopsticks, be careful not to cross them or stick them upright in your rice bowl, as these actions are considered inauspicious in some cultures. Additionally, avoid making noise while eating, such as chewing or slurping sounds, and do not spit food scraps onto the table or napkin; these are basic table manners.
Finally, at the end of the meal, if you are satisfied with the restaurant’s service and food, it’s customary to leave a tip as a token of appreciation. In Shanghai restaurants, especially high-end ones, customers are usually expected to leave 5% to 10% of the bill amount as a tip. However, it’s worth noting that in many small eateries and street food stalls, tips are generally not expected, and customers can decide whether to leave one based on their own discretion.
Shanghai Food Travel Guide
As China’s culinary capital, Shanghai offers a rich and diverse range of food options, from high-end restaurants to street food, from traditional time-honored establishments to innovative cuisine, catering to all tastes and budgets. For international visitors, experiencing Shanghai’s food is an important way to understand the city’s culture. Here are some practical tips for a Shanghai food tour to help you plan a perfect culinary journey.
Food Experience Tips
For international visitors, consider the following tips when experiencing Shanghai’s food:
First, try different cuisines and dim sum to get a comprehensive understanding of Shanghai’s food culture. From classic “Xiaolongbao” (小笼包) and “Shengjianbao” (生煎包) to innovative dishes, from high-end restaurants to street food, each offers its unique flavor and charm.
Second, learn some basic dining etiquette to better integrate into the local culture. When ordering at a restaurant in Shanghai, you usually need to look at the menu first, then tell the waiter the names and quantities of the dishes you want. During the meal, use chopsticks and spoons as utensils, and be careful not to make noise. At the end of the meal, if you are satisfied with the restaurant’s service and food, you can leave a tip as a token of appreciation.
Finally, pay attention to food safety and hygiene. In Shanghai, most restaurants meet hygiene standards, but for safety, it’s advisable to choose restaurants with good reputations and reviews, and avoid dining in places with poor hygiene conditions.
Seasonal Food Recommendations
Shanghai’s food culture has distinct seasonal characteristics, with different specialty foods available in different seasons. Spring is a great time to enjoy fresh seasonal vegetables and seafood, such as “Songjiang Luyu” (松江鲈鱼 – Songjiang Perch) and river fresh produce. Summer is ideal for cold noodles and iced drinks, like cold noodles and iced jelly. Autumn is perfect for crab roe and autumn seasonal vegetables, such as crab roe “Xiaolongbao” (蟹粉小笼包) and osmanthus-flavored lotus root (桂花糖藕). Winter is best for hot soups and hot dishes, such as chicken soup and “Hongshao Rou” (红烧肉 – Braised Pork Belly).
For international visitors, understanding these seasonal foods can help you better plan your itinerary and experience the most authentic Shanghai food culture. For example, you can try “Songjiang Luyu” in spring, crab roe “Xiaolongbao” in autumn, and “Hongshao Rou” in winter.
Shanghai’s food culture is a vital part of the city’s unique charm. It preserves the essence of traditional “Benbang Cai” (本帮菜) while incorporating influences from foreign cultures, forming its distinctive “Haipai” (海派) culinary style. From classic “Xiaolongbao” (小笼包) and “Shengjianbao” (生煎包) to signature main courses like “Hongshao Rou” (红烧肉) and “Babao Ya” (八宝鸭), from traditional noodles like “Congyou Banmian” (葱油拌面) to seasonal delicacies like “Songjiang Luyu” (松江鲈鱼), each offers its unique flavor and charm, waiting for international visitors to explore and experience.
On your culinary journey in Shanghai, don’t forget to learn about the history and culture behind these dishes. They embody the Shanghainese way of life and values, forming a part of the city’s memory. By tasting these foods, you can gain a deeper understanding of Shanghai and feel its unique charm.
Finally, I hope this food guide helps you plan a perfect Shanghai food tour, filling every moment of your time in Shanghai with wonderful memories and experiences.
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