What to Eat in Shanghai: 10 Iconic Foods
What to Eat in Shanghai: 10 Iconic Foods Shanghai is a culinary powerhouse, blending centuries old traditions with modern innovation. For international travelers, the city’s food s
What to Eat in Shanghai: 10 Iconic Foods
Shanghai is a culinary powerhouse, blending centuries-old traditions with modern innovation. For international travelers, the city’s food scene offers a thrilling mix of street snacks, hearty meals, and delicate dim sum. Below are 10 iconic dishes you must try, along with practical tips for eating like a local.
1. Xiaolongbao (Soup Dumplings)
What it is: Delicate steamed dumplings filled with pork and a rich, savory broth. The key is the gelatinized broth that turns into liquid when steamed.
Where to try: Look for xiaolongbao at famous spots like Din Tai Fung (a Taiwan-origin chain) or local diners in the Old City. For a classic experience, order a basket of 6-8 dumplings.
How to eat: Bite a small hole in the dumpling skin, let the steam escape, slurp the broth, then eat the rest with a dip of black vinegar and ginger slivers.
Tip: Avoid burning your tongue—the broth is piping hot!
2. Shengjianbao (Pan-Fried Pork Buns)
What it is: Similar to xiaolongbao but pan-fried on the bottom, giving a crispy, golden crust. The dough is thicker, and the filling is juicy pork with a hint of sesame.
Where to try: Street-side stalls in the French Concession or near Yuyuan Garden. They are often served in paper bags for quick eating.
How to eat: Take a small bite to release steam, then enjoy the contrast of crunchy bottom and soft top.
3. Braised Pork Belly (Hongshaorou)
What it is: A quintessential Shanghainese dish: fatty pork belly slow-braised in soy sauce, sugar, and spices until melt-in-the-mouth tender. The caramelized sauce is dark, sweet, and savory.
Where to try: Casual eateries in the French Concession or upscale restaurants like Jesse Restaurant (Jixian Lu branch). It’s often served with steamed rice.
Tip: Don’t skip the skin—it becomes silky and gelatinous after braising.
4. Shanghai Hairy Crab
What it is: A seasonal delicacy (September to November) featuring small crabs from local lakes. The roe and meat are prized for their sweetness and rich flavor.
Where to try: Specialty crab restaurants like Wang Baohe or Crab House on the Bund. Expect to eat them steamed, with ginger-vinegar dip.
How to eat: Crack the claws and legs with a small mallet, then scoop out the roe from the body. It’s a hands-on, messy experience—embrace it!
Cultural note: Hairy crabs are often paired with warm Shaoxing rice wine.
5. Cold Noodles (Liangmian)
What it is: A summer favorite: chilled wheat noodles tossed with sesame paste, soy sauce, vinegar, and toppings like shredded chicken, cucumber, and scallions.
Where to try: Local noodle shops or food courts near Nanjing Road. They are often served as a quick lunch.
How to eat: Mix the sauce thoroughly with chopsticks. Adjust seasoning with chili oil or extra vinegar to taste.
6. Pan-Fried River Shrimp
What it is: Tiny freshwater shrimp from the Yangtze River Delta, stir-fried with ginger, scallions, and a light soy glaze. The shrimp are so small you eat them whole, shells and all.
Where to try: Classic Shanghainese restaurants like Meilongzhen or Fuhe. They pair beautifully with a cold beer.
Tip: The best version uses live shrimp cooked minutes after catching.
7. Steamed Shanghai-Style Buns (Baodumian)
What it is: A delicate steamed bun filled with pork and scallions, served in a pool of savory broth. The bun dough is thin and translucent.
Where to try: Look for baodumian at specialized dim sum houses or in the Hongqiao area. It’s a local favorite but less known internationally.
How to eat: Place the bun in a soup spoon, add a touch of vinegar, and slurp in one bite.
8. Stinky Tofu (Choudoufu)
What it is: Fermented tofu deep-fried to a crispy golden brown. The smell can be off-putting, but the taste is mild, savory, and slightly smoky.
Where to try: Street food stalls in the Old City, near City God Temple or Yuyuan Garden. Serve with sweet chili sauce or soy paste.
Cultural note: Stinky tofu is a polarizing street snack—consider it an adventure! Locals often eat it as a quick bite between shopping.
9. Shanghai-Style Spring Rolls
What it is: Thin wrappers filled with shredded vegetables (cabbage, carrots, mushrooms) and sometimes minced pork, then deep-fried until crisp. They are lighter than egg rolls.
Where to try: As an appetizer in many restaurants, or from street vendors at night markets. They are also a common dim sum item.
How to eat: Dip in sweet chili sauce or soy-vinegar mix. Eat immediately while hot and crunchy.
10. Osmanthus Cake
What it is: A light, jelly-like cake made from glutinous rice flour, sweetened with sugar and infused with fragrant osmanthus flowers. Often served cold as a dessert or snack.
Where to try: Teahouses in the French Concession or dessert shops near Nanjing Road. It’s a refreshing palate cleanser after a heavy meal.
Tip: Look for versions with a thin layer of red bean paste inside for extra sweetness.
Practical Eating Tips for Travelers in Shanghai
- Cash vs. Cards: While most places accept WeChat Pay or Alipay (which require a Chinese bank account), street stalls often prefer cash. Carry small notes (RMB 10–50).
- Spice levels: Traditional Shanghainese food is less spicy than Sichuan cuisine. If you want heat, ask for là (spicy) but note it’s added cautiously.
- Portion sizes: Many dishes are served family-style. Share several plates with friends to sample more.
- Dietary restrictions: Vegetarians are well-served by stir-fried greens, steamed vegetables, and noodle dishes. Avoid “红肉” (red meat) and “肉末” (minced meat) in soup bases.
- Hygiene: High-traffic street stalls are generally safe, but choose ones where there is a fast turnover of customers. Avoid raw or undercooked food unless you’re at a reputable restaurant.
- Tipping: Not customary in China. Service charges are rarely included, but leaving small change (RMB 5–10) at upscale restaurants is appreciated.
Frequently Asked Questions
Q: Are soup dumplings (xiaolongbao) safe for someone with lactose intolerance? No dairy is used in the traditional filling. The broth comes from pork stock gelatin. They are safe for lactose-intolerant travelers.
Q: Is street food safe to eat in Shanghai? Yes, if you choose busy stalls with high turnover. Avoid food that has been sitting out for hours. Most vendors use fresh ingredients cooked to order.
Q: What is the best time to visit for hairy crab? The official season runs from September to November. Prices peak in October, but quality is highest in late September to early October.
Q: Can I find vegetarian versions of these dishes? Vegetarian versions of xiaolongbao (with mushroom or vegetable fillings) and spring rolls are available at many restaurants. Pan-fried river shrimp are not vegetarian.
Conclusion
Shanghai’s food culture is a journey through flavor, texture, and tradition. From the iconic soup dumplings to the seasonal hairy crab, each dish tells a story of the city’s maritime history and global influences. As an international traveler, dive into local eateries, embrace the street food scene, and don’t be afraid to try something new. Your taste buds will thank you.