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Be prepared to pay a pretty penny, however, since an order of hairy crab can cost more than a prime cut of meat. Something we'll continue to ponder). It is easy to prepare and the meat is tender and juicy. This dish hails from Hangzhou. The best green onion pancakes come from little old grannies (and grandpas) who get up at 6 a.m. to cook, knead and slap these petite bing in the city's many nongtang. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. To add a bit of green to most Chinese tables, many Shanghai restaurant-goers grab a plate of these delicious and dry-fried beans. 40 great dishes you can get in Shanghai 1. Shen Jian Bao (生煎包), literally pan-fried dumplings, is a traditional … We love getting a bird and watching the butcher go to town on it, quickly and near seamlessly chopping through bones and deploying the juicy pieces into Styrofoam containers. This slow-cooking technique imparts a reddish-brown color to the dish, hence the name. Certainly the smelliest food in the city, stinky tofu -- fermented and plenty offensive to the nose -- is one of Shanghai's favorite snacks, and one many foreigners love to hate. Chaoshan Sha Guo, a must-visit spot for seafood congee lovers, will let you pick out your food as it swims in the tanks. Haipai Cuisine (Hǎipài cài, 海派菜) literally means “all-embracing cuisine”, and it has been at the root of Shanghai since the city’s rise to cosmopolitan culture in the late 1800s and early 1900s. This dish has its origins in Nanjing but Shanghai has made it its own. Although this food street houses a variety of good eats from across China, every restaurant, whether they specialize in Cantonese, Shanghainese or any other type of cuisine, also does congee. At first just an order for Shanghai-ning on holiday there, it became so popular that it was put it on the menu of every fancy Chinese restaurant in Shanghai. Beggar's Chicken originated … For example, the hairy crab, which is in season during the ninth and tenth months of the lunar calendar (autumn), is a Shanghai delicacy. Served at most dumpling joints, Shanghai-style fried noodles are usually stir-fried with beef, chicken or pork (sometimes even shrimp) then cabbage and onions. There's a perfect beach for every week of the year. Top 8 Places You Should Visit in China in Summer, Recommended Tour Itineraries for China Expats, Hairy Crab - The Shanghai Delicacy Every Tourist Should Try, The Top-5 Pick of Shanghai's Street Food Spots, How to Eat Like a Local by Day in Shanghai, How to Eat like a Local in Shanghai by night. If you haven't visited the Tongchuan Lu seafood market strip, go. Beggar's Chicken originated in the Qing Dynasty (1644–1911) and calls for a stuffed and marinated chicken that is sealed tight with layers of lotus leaves, and then wrapped in wax paper along with mud. Better than any Starburst, the peach is the perfect blend of sweetness and artificial goodness that makes us come back for more. The bones just fall off the chicken after hours of baking, and the meat is bursting with flavor and fragrance. It is a candied lemon stuffed with a lemon sorbet, a lemon curd, and vanilla Chantilly. Just make sure to eat it with a bowl of rice, a tall glass of milk or, more likely, a cold Tsingtao, as this stuff can be tortuously, though addictively, hot. Di Shui Dong ribs 3. The semi-fermented dough is fried in a wok, and water is sprayed on it several times during cooking. After the chicken is steamed and chopped into pieces, it then marinates overnight in a bowl of punishingly strong baijiu, or other hard liquors. There is afternoon tea, and then there is High Tea in the afternoon Shanghai style. Lillian does consistently tasty Portuguese style egg tarts with soft, flaky crusts and a filling just like creme brulee. The Chinese claim eating certain parts of animals strengthens the corresponding part on one's own body. Even though Yang's has moved out of its Wujiang Lu stall, fear not, as they can still be found on the newer (west) side of the same street. All in all, this traditional Shanghai snack is quite tasty. It boasts the perfect combo of saltiness, sweetness and savoriness -- and we don't feel so guilty eating it because it's a veggie. Chinese cuisine is made up of 10 regional styles of cooking, such as Cantonese and Szechuan; Shanghai cuisine is the youngest on this list, but it is distinctive and favored by many. Don't be intimated if you don't know how to deconstruct this delicacy, ask the waitstaff at the restaurant for help. The broth is creamy and delicious, from hours of boiling fish bones. You could try the famous Din Tai Fung (many outlets of this Taiwanese chain - excellent choice nevertheless and hugely popular among expats, locals and tourists) but we would recommend another favorite of ours. Get it free when you sign up for our newsletter. Still, credit where credit's due. Although mapo doufu is technically a Sichuan dish, Shanghai has adopted the tantalizingly spicy creation as its own, as it can be found in most restaurants here. Another signature Shanghai dish is lion's head meatballs, pork meatballs simmered in soy sauce and sugar and braised with bok choy. Yes, you guessed it. What's better than noodle soup? Eight Treasures Chilli Sauce (Ba Bao La Jiang) is typical among the few spicy dishes. This dish has come strong folklore behind its origins. We're talking hours of epic eating here. As in most Shanghainese cuisine, a soy sauce-base is mandatory. It's All About the Sauce. This is not surprising since China’s finest rice wine is produced in the city of Shaoxing in eastern Zhejiang province, while famous Chinkiang black rice vinegar originated in Jiangsu province. Shanghai Snacks include nanxiang steamed buns 南翔小笼包; large soup buns 灌汤包; vegetarian stuffed buns 素菜包; Niangao or New Year cake; eyebrow-shaped shortcake 眉毛酥; crab shell cake 蟹壳黄. Forget enjoying a meal while a bit inebriated, some of the best foods in Shanghai have already beat you to it. Slices of smoked fish, called Shanghai Shun Yu, is also a favored dish. It is roasted in an open fire Cantonese style, combined with the culinary art of Beijing duck. Croaker is a popular fish in Shanghai, and so naturally the croaker fish soup with noodles is one of the most local authentic dishes you can try! This species of crab is so popular, many fake versions of the Shanghai crustacean can be found when it's not even hairy crab season (which is in autumn). The best, though, are found at Ming Ming Can Ting. 2-Day Essence of Shanghai Tour: Beyond must-see sites, you will wander through alleyways and eat like a local in a local restaurant. Deep fried and doused with soybean paste and red chili sauce, the crispy outer shell of the oddly mild food (considering its stench) encases crumbly and almost sweet tofu. The best ones are freshly prepared when you order. Locals are also quite fussy about when to consume male crabs and when to consume female crabs. It has a crispy outer skin and the meat inside is beautifully cooked and tender, thanks to all that deep frying goodness! And, without the small bones found in those ubiquitous appetizers, the meat on these solid ribs can be inhaled in a matter of seconds. to prove it. The fish is usually a carp and is prepared in a way that it tastes smoked and delicious. This tart is unbelievable. If you're lucky enough to stumble across such a person in the morning (the long lines heading into residential buildings are a hint), make sure to pick up a green onion pancake. Even though it burns the mouths and tongues of novice dumpling eaters (Note: you have to puncture the dumpling wrapper to let out the steam, and then slurp the soup slowly before shoveling the xiaolongbao down), we just cannot live without this Shanghai classic. This unique cooking technique produces tender, juicy, and aromatic chicken, with the original taste of the chicken perfectly retained and trapped. Do go to a reputable restaurant so you don't run the risk of ingesting gutter oil.

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