Shanghai Must-Eat: A Culinary Journey Through China's Vibrant Metropolis

Shanghai, often hailed as the “Pearl of the Orient,” is a city that offers an incredible array of culinary delights. From street food stalls to high-end dining establishments, Shanghai's food scene is a rich tapestry woven from the city's diverse cultural influences and historical evolution. This article will guide you through the must-eat dishes in Shanghai, highlighting the city’s unique flavors, textures, and ingredients that make its cuisine truly exceptional.

1. Xiaolongbao (Soup Dumplings)

Xiaolongbao, or soup dumplings, are undoubtedly one of Shanghai’s most famous dishes. These delicate dumplings are filled with a savory pork mixture and a rich, flavorful broth. The magic of xiaolongbao lies in the cooking technique; they are steamed in small bamboo baskets until the thin dough is translucent and the filling is steaming hot. When eating xiaolongbao, it’s essential to take a small bite to release the hot broth before consuming the whole dumpling. The perfect xiaolongbao will have a thin, pliable skin, a generous amount of broth, and a well-seasoned filling.

2. Shengjianbao (Pan-Fried Pork Buns)

Shengjianbao are pan-fried pork buns that are crispy on the bottom and soft and fluffy on the top. They are made from a similar filling to xiaolongbao but are cooked differently. The buns are first pan-fried until the bottoms turn a golden brown, and then a small amount of water is added to the pan to steam the buns, which makes the tops soft and pillowy. Shengjianbao are often enjoyed with a sprinkle of sesame seeds and chopped green onions, and are usually served with a dipping sauce made of soy sauce, vinegar, and chili oil.

3. Hongshao Rou (Red-Braised Pork Belly)

Hongshao rou, or red-braised pork belly, is a classic Shanghainese dish known for its rich, sweet, and savory flavor. The pork belly is braised in a mixture of soy sauce, sugar, and spices until it becomes tender and caramelized. The dish is often served with steamed rice or noodles and is a perfect example of Shanghai’s love for sweet and savory combinations. The sauce is thick and glossy, coating the pork in a flavorful glaze that seeps into every bite.

4. Shengjian Baozi (Pan-Fried Stuffed Buns)

Shengjian baozi are another variation of pan-fried buns, distinguished by their larger size and different fillings. While traditional shengjianbao is typically filled with pork, shengjian baozi may include a variety of fillings such as beef, vegetables, or even seafood. These buns are also pan-fried and then steamed, resulting in a crispy bottom and soft, fluffy top. They are often served with a side of pickled vegetables or a spicy dipping sauce.

5. Guo Qiao Mi Xian (Crossing-the-Bridge Noodles)

Guo qiao mi xian, or crossing-the-bridge noodles, is a dish with a fascinating origin story. Legend has it that a scholar’s wife would cross a bridge every day to deliver a bowl of noodles to her husband while he studied. The dish consists of a hot broth served with a variety of raw ingredients like thinly sliced meat, vegetables, and noodles. Diners add these ingredients to the hot broth just before eating, cooking them to their preferred level of doneness. The result is a flavorful, customizable noodle soup experience.

6. Chao Fan (Fried Rice)

Chao fan, or fried rice, is a staple in Shanghai and a dish you can find at almost every restaurant. The key to great fried rice lies in the wok technique and the ingredients used. The rice should be cold and slightly dry to achieve the perfect texture. Typical ingredients include scrambled eggs, diced vegetables, and sometimes meat or seafood. The dish is often seasoned with soy sauce and a touch of sesame oil, and can be enhanced with additional ingredients like pickled vegetables or fresh herbs.

7. Shanghai-style Braised Fish

Shanghai-style braised fish, or “Shanghai-style sweet and sour fish,” is a delightful dish where fish is braised in a mixture of soy sauce, sugar, and rice wine. The fish is first pan-fried to create a crispy exterior, and then braised in the flavorful sauce until it is tender and infused with the sweet and savory flavors. This dish is often garnished with scallions and served with steamed rice, making it a favorite among locals and visitors alike.

8. Pickled Vegetables

Pickled vegetables are a common accompaniment in Shanghai meals, offering a tangy and crunchy contrast to the rich and savory dishes. Commonly pickled vegetables include cucumbers, radishes, and carrots. These are often served as a side dish or appetizer and are perfect for cleansing the palate between bites of heavier foods. The pickling process adds a layer of flavor and texture that enhances the overall dining experience.

9. Dim Sum

Dim sum in Shanghai offers a delightful array of small dishes, from dumplings to buns to sweet treats. Popular items include shrimp dumplings (har gow), pork dumplings (siu mai), and egg tarts (dan tat). Dim sum is often enjoyed during brunch or lunch, and the variety of dishes allows diners to sample a little bit of everything. The experience of sharing a variety of small dishes with friends and family is an integral part of Shanghai’s dining culture.

10. Sweet and Savory Desserts

Shanghai is also known for its sweet and savory desserts. One popular dessert is the “red bean soup,” a sweet and comforting soup made from red beans and sugar. Another favorite is “tangyuan,” or sweet rice balls, which are often filled with sesame paste or red bean paste and served in a sweet syrup. These desserts offer a perfect ending to a meal and reflect the city’s love for balancing flavors.

Conclusion

Shanghai’s culinary landscape is as dynamic and diverse as the city itself. From the delicate xiaolongbao to the hearty hongshao rou, each dish tells a story of Shanghai’s rich history and cultural influences. Whether you’re a local or a visitor, exploring the city’s food scene is a journey worth taking, offering a taste of Shanghai’s vibrant and flavorful heritage.