In Shanghai, gastronomy is a never-ending celebration. From the first light of dawn to the glittering lights of nightfall, every moment is infused with irresistible culinary allure. Let us follow this carefully curated food map and embark on a journey through the enchanting flavors of this vibrant metropolis.
1. Nanxiang Soup Dumplings
A time-honored specialty from Nanxiang Town in Jiading District, Shanghai, Nanxiang Soup Dumplings boast a history of over a century and are recognized as a National Intangible Cultural Heritage. Characterized by their delicate skins, generous fillings, and abundant, savory broth, they are meticulously crafted with premium flour and finely minced pork. To savor them properly, one must adhere to the traditional mantra: “lift gently, move slowly, open a small hole, and sip the broth first,” ensuring a full appreciation of the exquisite flavors without the risk of scalding.
2. Pan-Fried Pork Buns（Shengjian Bao）
One of Shanghai’s most beloved street foods, Shengjian Bao is famed for its contrast of textures — a crispy, golden-brown base and a tender, fluffy top — encasing a juicy pork filling and piping-hot broth. A delicate bite releases an aromatic symphony of pork, scallion, sesame, and rich oil, leaving a lingering satisfaction. Easily found in countless street-side eateries, it is an unmissable introduction to Shanghai’s vibrant culinary culture.
3. Spare Ribs with Rice Cakes
This distinctive Shanghai delicacy, with a history spanning more than fifty years, marries the succulence of pork ribs with the chewy tenderness of glutinous rice cakes. Deep-fried and braised to perfection, the ribs are golden and fall-off-the-bone tender, while the rice cakes offer a delightful textural contrast. Paired with the iconic “Taikang” spicy soy sauce, the dish delivers a harmonious interplay of savory and sweet — a true local comfort food.
4. Crab Shell Pastry
Named for its resemblance to a crab shell and its golden hue reminiscent of cooked crab roe, this old Shanghai snack features a crisp, flaky exterior and a choice of savory or sweet fillings. Savory versions often include scallion oil, shrimp, crab meat, or pork, while sweet varieties are filled with sugar, red bean paste, or date purée. Once a quintessential accompaniment to tea in old Shanghai teahouses, it remains a treasured treat among discerning gourmands.
5. Scallion Oil Noodles with Dried Shrimp
Deceptively simple, this quintessential Shanghainese noodle dish is a true test of culinary technique. Fresh noodles are tossed with aromatic scallion oil and umami-rich dried shrimp, resulting in a dish that is profoundly flavorful without overpowering toppings. Celebrated for its humble elegance, it is a beloved choice for breakfast or late-night suppers among old Shanghai residents.
6. Fried Pork Chop
A quintessential comfort food in Shanghai, the fried pork chop dazzles with its golden, crisp crust and succulent, juicy interior. A dip in the city’s signature spicy soy sauce adds layers of salty, sweet, and tangy notes. Found everywhere from casual noodle shops and historic Western-style diners to family kitchens, this nostalgic dish evokes warm memories of Shanghai’s alleyway life.
7. Crispy Fried Rice Cake
Golden, rectangular blocks of rice, crisp along the edges and coarse-textured on the surface, Cifangao features a crunchy exterior reminiscent of scorched rice and a tender, sticky interior with distinct yet cohesive grains. Traditionally seasoned with just a pinch of salt, modern variations now include seaweed or ham. Made by compressing and frying leftover rice, this deceptively simple snack is considered one of the “Four Heavenly Kings” of Shanghai street breakfasts.
8. Oil-Drenched Fritters
Round and golden with a lacy crisp shell, You Dunzi reveals delicate shreds of radish or whole river shrimp just beneath the surface. The classic version features radish and scallions, while a more luxurious rendition crowns the fritter with a whole shrimp. The batter is both crisp and resilient, with the radish remaining refreshingly sweet and crunchy – a bite into it releases a burst of aromatic, piping-hot flavor.
9. Three-Shredded Spring Rolls
These spring rolls are wrapped in a skin as thin as a cicada’s wing, which crisps to an amber hue speckled with tiny bubbles upon frying. The classic trio of fillings — shredded cabbage, pork, and shiitake mushrooms — is sometimes enhanced with slivers of bamboo shoots, all lightly coated in a glossy sauce to lock in the juices. Traditionally dipped in Zhenjiang vinegar or spicy soy sauce, they are a must during Jiangnan’s Spring Festival, symbolizing the ritual “biting into spring.”
10. Fresh Pork Mooncakes
Featuring Suzhou-style flaky pastry made with lard, these savory mooncakes shatter at the lightest touch, revealing a filling of roughly 70% lean pork, seasoned with soy sauce, sugar, and ginger — sometimes elevated with crab roe or pickled mustard greens. Best enjoyed piping hot when the savory juices soak the pastry, they epitomize Shanghai’s seasonal indulgence, with queues outside renowned bakeries rivaling the crowds of Lunar New Year. Once cooled, the pastry softens, but a quick reheat restores its delicate crunch — though true aficionados insist they are best eaten fresh.
11. Vegetarian Chicken
Made from thin layers of tofu skin tightly rolled into cylinders and bound with cotton string, Su Ji is first steamed, then braised in a savory-sweet marinade of soy sauce, sugar, star anise, and cinnamon. Sliced and either pan-fried or braised again, the resulting dish resembles thick, oval-cut meat slices, complete with a fibrous texture reminiscent of chicken, hence its name. The outer skin offers a slight chew, while the interior is soft, juicy, and richly flavored, whether enjoyed hot and tender or cold and firm.
12. Eight-Treasure Rice
An opulent dessert, Eight-Treasure Rice is shaped by inverting a bowl of glutinous rice shimmering with lard into a glossy dome, studded with colorful candied fruits such as red dates, lotus seeds, and preserved plums. The luscious core typically contains red bean paste or lotus seed paste enriched with pork lard, exuding a fragrant sweetness after steaming. Symbolizing prosperity and fortune, it is the grand finale of Shanghai’s Lunar New Year feast, especially beloved when served cool for an extra delightfully chewy texture.
