Shanghai cuisine is elegant, oil-rich, and deeply influenced by the Jiangnan region's tradition of "red-braising." It is the birthplace of soup dumplings and drunken crab, but also the city where French concession bakeries sit next to hole-in-the-wall noodle shops. Shanghai's food scene balances old-world sophistication with cutting-edge fusion.
5 Must-Try Dishes in Shanghai
Here are the iconic dishes that define Shanghai's food culture—from legendary restaurant classics to humble street eats locals line up for daily.
Xiaolongbao (小笼包)
¥25–60 per steamerDelicate steamed soup dumplings with translucent thin skin, filled with minced pork (or pork+crab) and a burst of hot savory broth. The proper ritual: nibble a small hole, slurp the soup, then dip in black vinegar with shredded ginger.
Where to find it: Jiajia Tangbao (佳家汤包) on Huanghe Road for the authentic local version; Din Tai Fung for the polished Taiwanese interpretation.
Shengjian Mantou (生煎馒头)
¥10–20 for 4Shanghai pan-fried pork buns — crispy golden bottom, soft dough top encasing a scalding-hot pork-and-soup filling. Topped with black sesame seeds and chopped scallions. More rustic and satisfying than xiaolongbao.
Where to find it: Da Hu Chun (大壶春), established 1932; Yang's Fried Dumplings (小杨生煎) for the modern chain version with multiple fillings.
Hairy Crab (大闸蟹)
¥80–300 per crabA Shanghai autumn ritual (September-November): steamed Yangcheng Lake mitten crab prized for its sweet white flesh and creamy golden-orange roe. Eaten with ginger-infused black vinegar, paired with warm Shaoxing yellow wine. The roe is the treasure.
Where to find it: Xinguang Restaurant (新光酒家方亮蟹宴) for the full crab banquet; Cheng Long Hang (成隆行) for crab-focused dining.
Scallion Oil Noodles (葱油拌面)
¥12–25Shanghai minimalist comfort food: springy wheat noodles tossed in aromatic scallion-infused oil with a splash of dark soy sauce, topped with crispy fried scallion bits. Add a fried egg (荷包蛋) and braised pork chop (炸猪排) for the full experience.
Where to find it: Any neighborhood noodle shop in the former French Concession; Lao Difang (老地方) on Changle Road.
Hongshao Rou (红烧肉)
¥60–120Red-braised pork belly — the signature Shanghainese home dish. Pork belly cubes slowly caramelized in dark soy sauce, light soy, rock sugar, star anise, cinnamon, and Shaoxing wine until the fat turns glossy mahogany and melts on your tongue.
Where to find it: Jesse Restaurant (吉士酒家) on Tianping Road; Lao Jishi (老吉士) for the old-school version.
Best Food Streets & Areas in Shanghai
Where locals actually go versus the tourist traps. These are the food streets and neighborhoods where the best food memories are made.
Yunnan Road Food Street (云南南路)
Shanghai's century-old food street dating to the 1920s. Must-try: Wufangzhai (五芳斋) zongzi (sticky rice dumplings), Xiao Shaoxing (小绍兴) drunken chicken in Shaoxing wine, and Yannan (燕南) shengjian. A living museum of old Shanghai flavors.
Wujiang Road (吴江路)
Pedestrian food street near Nanjing West Road. Modern and clean with 70+ eateries. Best for: contemporary twists on Shanghainese classics, milk tea shops, and grilled seafood stalls popular with young locals.
City God Temple (城隍庙)
Touristy but culturally significant. Find Nanshiang Steamed Bun Restaurant (南翔馒头店) on the second floor, the most famous xiaolongbao in Shanghai since 1900. Also: candied lotus root, crab shell pastries, and Osmanthus cake.
Shanghai Dining Tips
- Shanghainese food leans sweet — dishes often have a touch of sugar. If you prefer less sweetness, ask "bù yào tài tián" (不要太甜 = not too sweet).
- Most restaurants close between 2-5pm for the afternoon break. Plan lunch before 1:30pm and dinner after 5:30pm.
- The French Concession area has Shanghai's highest concentration of excellent mid-range restaurants — explore Wukang Road and Anfu Road.
Frequently Asked Questions About Shanghai Food
Q: What is the best food in Shanghai?
Xiaolongbao (soup dumplings) define Shanghai food, but shengjian (pan-fried buns) are what locals eat more regularly. For a complete experience: xiaolongbao at Jiajia Tangbao, shengjian at Da Hu Chun, dinner at Jesse Restaurant for authentic Shanghainese home cooking.
Q: How expensive is food in Shanghai?
Shanghai ranges from ¥8 jianbing breakfasts to ¥2000+ Michelin-starred tasting menus. Street food: ¥8-35 per item. Mid-range restaurants: ¥60-150 per person. High-end: ¥400+. Budget travelers can eat very well for under ¥120/day.
Q: Is Shanghai food very oily?
Traditional Shanghainese cooking uses generous oil, especially the "red-braising" technique. But modern lighter interpretations are common. Most restaurants can accommodate requests for less oil ("shǎo yóu" 少油).