Famous Foods in Shanghai: A Culinary Journey through Iconic Dishes

Shanghai, one of China’s most cosmopolitan cities, is not only known for its skyscrapers and vibrant culture but also for its rich and diverse culinary scene. The city offers a blend of traditional Chinese flavors and modern culinary innovations. Here, we explore some of the most famous foods in Shanghai, delving into their origins, unique features, and the cultural significance they hold. Whether you’re a local or a traveler, these dishes represent the essence of Shanghai’s food culture.

1. Xiaolongbao (Soup Dumplings)

Xiaolongbao is perhaps the most iconic food associated with Shanghai. These delicate steamed buns are filled with a savory mixture of minced pork and a rich, flavorful broth. Originating from Nanxiang, a district in Shanghai, Xiaolongbao has become synonymous with the city itself. The technique used to trap the soup inside the thin dough wrapper is a culinary art form. When eating, it’s customary to first pierce the dumpling with a chopstick to release the hot broth into a spoon, which is then sipped before consuming the dumpling. The perfect Xiaolongbao has a soft, yet firm skin that holds in the flavorful soup without breaking.

2. Shengjianbao (Pan-Fried Pork Buns)

Shengjianbao is another iconic Shanghai delicacy. These pan-fried buns are larger than Xiaolongbao and have a thicker, doughier skin. They are traditionally filled with minced pork, gelatinous broth (which melts during cooking), and sometimes green onions. What sets Shengjianbao apart is the unique cooking method that involves frying the buns in a shallow pan until the bottom becomes golden and crispy, while the top remains soft and tender. The contrast between the crunchy base and the soft, juicy interior makes this dish a must-try for anyone exploring Shanghai’s street food.

3. Shanghai Hairy Crab (Da Zha Xie)

Hairy crab is a seasonal delicacy in Shanghai, typically enjoyed in the autumn months. The crabs are prized for their rich, golden roe and sweet, tender meat. Hairy crabs are often steamed to preserve their natural flavors and served with a tangy vinegar dipping sauce infused with ginger. The intricate process of extracting the meat and roe from the crab requires patience, but the taste is well worth the effort. Hairy crab feasts are often a social event, with friends and family gathering to enjoy this luxurious treat.

4. Red-Braised Pork (Hong Shao Rou)

Red-braised pork is a beloved comfort food in Shanghai. The dish features succulent pieces of pork belly that are slow-cooked in a rich, savory sauce made from soy sauce, sugar, Shaoxing wine, and spices. The result is tender meat with a deep, caramelized flavor and a glistening, sticky glaze. The dish is typically served with steamed rice, allowing the sweet and salty flavors to shine. Hong Shao Rou is a staple in many Shanghai households and is often associated with home-cooked meals and festive gatherings.

5. Lion’s Head Meatballs (Shizi Tou)

Lion’s head meatballs are large, tender pork meatballs stewed in a savory broth. Despite the somewhat intimidating name, the dish is comforting and flavorful. The meatballs are usually served with a bed of Napa cabbage, which absorbs the rich broth and complements the juicy meat. The dish is said to get its name from the meatballs resembling a lion’s head, with the cabbage representing the lion’s mane. This dish is particularly popular during family banquets and is a symbol of prosperity and strength in Chinese culture.

6. Eight-Treasure Rice (Ba Bao Fan)

Eight-treasure rice is a traditional dessert in Shanghai, often enjoyed during Chinese New Year and other festive occasions. The dish consists of glutinous rice sweetened with sugar and mixed with various dried fruits, nuts, and red bean paste. The “eight treasures” typically refer to ingredients such as lotus seeds, dried longan, jujubes, and candied orange peel. The dish is steamed until the flavors meld together, resulting in a sticky, sweet, and fragrant treat. The presentation is often elaborate, with the rice molded into decorative shapes or arranged in intricate patterns.

7. Shanghai-Style Noodles (Cong You Ban Mian)

Shanghai-style noodles, or Cong You Ban Mian, are a simple yet flavorful dish that showcases the essence of Shanghai cuisine. The dish features thick, chewy wheat noodles tossed in a savory sauce made from soy sauce, scallions, and sometimes lard for added richness. The noodles are typically garnished with fried shallots or scallions, which add a delightful crunch and aromatic flavor. This humble dish is a staple in Shanghai’s noodle shops and is loved for its balance of umami flavors and satisfying texture.

8. Drunken Chicken (Zui Ji)

Drunken chicken is a cold appetizer that is particularly refreshing during the hot summer months. The dish involves poaching chicken in a broth flavored with Shaoxing wine, ginger, and various spices. Once cooked, the chicken is marinated in the wine broth and chilled, allowing the flavors to intensify. The result is tender, juicy chicken infused with the complex, slightly sweet notes of Shaoxing wine. Drunken chicken is often served in bite-sized pieces and is a popular starter in Shanghainese banquets.

9. Scallion Pancakes (Cong You Bing)

Scallion pancakes are a popular street food in Shanghai, known for their crispy exterior and chewy interior. The dough is made from flour, water, and chopped scallions, then rolled into thin layers and pan-fried until golden and crispy. The layers of dough create a flaky texture, while the scallions add a burst of fresh, savory flavor. Scallion pancakes are often eaten as a snack or light meal and are a beloved comfort food for many Shanghainese locals.

10. Sticky Rice Rolls (Cifan)

Sticky rice rolls, or Cifan, are a popular breakfast item in Shanghai. The dish consists of glutinous rice wrapped around various fillings, such as pickled vegetables, fried dough sticks (youtiao), and dried pork floss. The combination of textures—chewy rice, crispy dough, and savory fillings—makes this dish a satisfying start to the day. Cifan is typically sold by street vendors in the early morning and is often paired with warm soy milk for a complete breakfast experience.

The Cultural Significance of Shanghai’s Cuisine

Shanghai’s food culture is deeply intertwined with its history and geography. As a major port city, Shanghai has long been a melting pot of different culinary traditions. The city’s cuisine reflects influences from neighboring regions, as well as global flavors brought in by international trade. Despite its cosmopolitan nature, Shanghai’s food remains rooted in traditional Chinese cooking techniques, with an emphasis on fresh ingredients and balanced flavors.

One of the defining characteristics of Shanghainese cuisine is its subtle sweetness. Unlike the spicier dishes found in other parts of China, Shanghai’s food often features a delicate balance of sweet and savory notes. This is particularly evident in dishes like red-braised pork and sweet and sour spare ribs, where sugar is used to enhance the umami flavors.

The Future of Shanghai’s Culinary Scene

As Shanghai continues to modernize, its food culture is also evolving. The city is home to a growing number of innovative restaurants that blend traditional flavors with contemporary techniques. While classic dishes like Xiaolongbao and Shengjianbao remain as popular as ever, there is also a burgeoning interest in fusion cuisine and plant-based options. As more international chefs and food entrepreneurs set up shop in Shanghai, the city’s culinary landscape is becoming increasingly diverse.

However, amidst this rapid change, there is also a renewed appreciation for traditional Shanghainese dishes. Many young chefs are returning to their roots, focusing on preserving the authenticity of classic recipes while giving them a modern twist. This blend of tradition and innovation ensures that Shanghai’s food culture remains vibrant and dynamic, offering something for every palate.