What to Eat in Shanghai

Shanghai sits at the mouth of the Yangtze, where brackish estuary waters meet fertile delta farmland. The humid subtropical climate favors freshwater fish, river crabs, leafy greens, and bamboo shoots. Cooks balance steaming, braising, and quick-frying to preserve delicate textures.

Daily eating spans early-morning street breakfasts to family-style evening spreads. Rice anchors meals, yet wheat snacks and noodles are equally common, reflecting centuries of migration into this port city. Seasonality guides choices, with light sweetness and soy-based savor defining local taste.

Xiaolongbao are delicate soup dumplings built from a thin wheat wrapper encasing minced pork and cubes of collagen-rich aspic that melt into broth during steaming. Cooks chill a stock made from pork skin and bones until it sets, dice it, then wrap it with seasoned meat, often with ginger and a touch of soy. Baskets of bamboo hold the dumplings over vigorous steam so the wrappers turn translucent yet resilient. The result is a burst of savory, slightly sweet pork broth with a clean aroma, balanced by slivers of young ginger and black vinegar for brightness. Born from Jiangnan techniques, they became a Shanghai staple as tea houses and snack stalls popularized them in the late Qing period. Locals eat xiaolongbao in the morning through lunch, often as a shared basket alongside a simple soup or greens. Proper etiquette is to rest one in a spoon, pierce the skin, sip the broth, then finish the dumpling.

Shengjianbao are yeast-raised buns filled with pork and gelatin-rich stock, then cooked in wide, shallow pans. Cooks set the buns in oil to sear the bottoms, splash in water, cover to steam, and finish uncovered until the base browns deeply. Sesame seeds and minced scallions often crown the tops. The contrast defines the experience: a crackling bottom, pillowy sides, and a juicy center that releases a concentrated, meaty broth. The dough’s faint sweetness and toasted sesame aroma mark a flavor profile distinct from steamed dumplings. Emerging as a street breakfast in the early 20th century, shengjianbao fed workers who needed portable, calorie-dense food. Today they remain a morning favorite and a popular midday snack, eaten curbside or at simple counters. Many locals prefer them unadorned to appreciate the dough’s fragrance, though a dip of dark vinegar cuts richness nicely. Served fresh from iron pans, they highlight Shanghai’s knack for balancing texture within a single bite.

Hongshao rou represents benbang (local) comfort cooking at its most polished. Cubes of pork belly are blanched, then braised gently with rock sugar, light and dark soy sauce, huangjiu, ginger, and star anise. Many cooks caramelize sugar first to form a mahogany base, creating the signature glossy, thick sauce known for its cling. Long simmering renders the skin supple and the fat gelatinous, producing a sweet-savory depth with a mellow wine perfume and subtle spice. The flavors suit the city’s preference for roundness and sheen rather than overt heat. It is commonly paired with plain rice and blanched greens to cut richness, and sometimes with tofu knots or hard-boiled eggs to absorb sauce. Families prepare it for weekend meals and holidays, when a warming braise fits damp winter weather along the coast. In banquets, a carefully trimmed version signals hospitality and a respect for classical technique rooted in Jiangnan kitchens.

Cong you ban mian showcases restraint through technique. Bunches of scallions are slowly fried in neutral oil or lard until bronze and brittle, infusing the fat with a deep allium fragrance. The crisped scallions are set aside, and the hot, strained oil is combined with light and dark soy sauce and a touch of sugar to make a balanced, savory-sweet dressing. Firm, springy wheat noodles—often alkaline for chew—are cooked just to the bite, then tossed quickly so they absorb the sauce without getting greasy. A handful of the fried scallion shards returns on top for crunch. The dish highlights pantry staples and timing rather than elaborate garnishes, reflecting Shanghai’s home-cooking ethos. Because it cooks quickly and keeps heat in the kitchen to a minimum, it is popular for busy weekday lunches and late-night suppers, particularly in muggy summer months. It can stand alone or accompany a small plate of cold vegetables.

Drunken crab (zui xie) is a seasonal cold dish centered on Chinese mitten crab, whose roe swells in late autumn across the lower Yangtze wetlands. Cleaned crabs are marinated raw in a chilled mixture of huangjiu, soy sauce, sugar, ginger, and aromatics, allowing alcohol and salt to cure the flesh. Over hours to a couple of days, the meat turns silky and the roe thickens to a custardy texture. The flavor is layered: briny sweetness from the crab, umami-laden soy, a gentle warmth from wine, and a faint bite of fresh ginger. Served as part of a liangcai (cold dish) spread, it pairs well with warmed huangjiu that complements cool evenings when humidity starts to drop. The preparation reflects local confidence in sourcing and careful kitchen hygiene, long associated with autumn crab feasts. Shanghainese households and banquet menus bring it out between September and November, often as an opening course before hot dishes and soups.

Shanghai cuisine blends Jiangnan finesse with the city’s port-born openness: a dual grain culture, soy-and-sugar balance, and techniques that prize clarity and sheen. Seasonal produce and freshwater seafood drive menus, while braising, steaming, and fast frying adapt to coastal humidity. Explore more regional food guides and plan weather-savvy trips with Sunheron.com.