10 Best Local Dishes From Shanghai

Xiaolongbao is also called Xiao Long Man Tou in Shanghai and otherwise known as soup dumplings. It is a type of steamed bun that gets its name from being traditionally prepared in a small bamboo steaming basket (xiaolong). Commonly made with a meat filling mixed with gelatin that turns into broth when cooked, it will surprise you with an incredibly juicy texture as well as rich flavours.

Shanghai-style xiaolongbao originated in Nanxiang and is a major dim sum dish throughout the city. Try it like a local and eat it the proper way: take a nibble off of the tip and suck out the soup, then savour the rest and let the perfect mix of tastes burst over your palate.

Ci Fan Tuan, a sticky rice roll filled with fried dough (youtiao), is one of the most popular breakfast items in Shanghai. From the simple original version with no frills to a variety of extra fillings including pickled vegetables, pork floss (rousong) and sweet sesame paste, there are lots of ways to enjoy this local favourite.

For an Old Shanghai vibe, try one of the traditional options with a bowl of soy milk on the side. Or if you’re feeling adventurous, many trendy breakfast shops offer modern variations as well, including experimental stuffings such as tuna and cheese.

Baozi (buns) are filled bread rolls common in virtually every part of China. Like many other dishes, it takes on many regional variations and comes in different flavours, though in most cases it’s cooked by steaming.

In Shanghai’s local dialect, baozi and mantou are used interchangeably to refer to filled buns, and the dish is typically eaten for breakfast. With a wide selection of fillings ranging from pork and vegetables to prawns and crab, it’s easy to find just the right one to your liking. The soup-filled versions, such as Xiaolongbao or Sheng Jian Bao, are famous local specialities and a must-try for a trip to Shanghai.

Sheng Jian Bao (raw-fried bun), also called Sheng Jian Man Tou in Shanghai, is a bun that is first steamed and then pan fried until the bottom turns crispy. Typically filled with ground meat and gelatin that melts into soup when heated, it is one of Shanghai’s favourite breakfast items ready to impress you with a complex texture, combining a golden crunch on the outside with a juicy, steamy inside.

To enjoy the best flavour that a Sheng Jian Bao has to offer, make sure you get it fresh. Pair it with a bowl of tofu pudding for an old-fashioned Shanghai experience. Breakfast hardly gets more local or traditional than that.

Dou Fu Hua (tofu pudding) comes in both sweet and savoury varieties but in Shanghai, the local preference goes to the savoury option. It's made by topping silken tofu with condiments such as soy sauce, scallions, seaweed and fried dough (youtiao). The result is a delicious mix with a smooth texture that melts in your mouth. It's something that easily makes one come back for more.

Since the silken tofu is so soft that it barely requires chewing, some people also like to enjoy their Dou Fu Hua by breaking it into small pieces and drinking it like a soup, so feel free to experiment and see which way you prefer.

Hong Shao Rou, or red braised pork belly, is a nationwide Chinese classic. Pork belly chucked are stewed in soy sauce and sugar, which gives the meat a glossy red finish.

Every region has its own signature touches when it comes to this dish. In Shanghai, the flavour tends to be sweeter than most, and the colour darker. If you like your pork slow-braised to a soft texture that balances the lean and the fatty, glazed with a caramelised coat that’s rich and juicy to just the right amount, don’t forget to add this dish to your dinner menu.

Yellow Croaker Noodle Soup is a true local dish of Shanghai. Sourced directly from the coastal waters in the area, the yellow croaker is a mild and flaky fish with a slightly sweet taste. Its bones are used to make the thick and creamy broth of this soup, which the fillets are added together with noodles to create a full meal.

For a good sampling of the full depth of this dish, use a spoon and combine the noodles, fish, and soup all in one bite. The bursting savoury notes will surely make an impression.

Beggar’s Chicken is a traditional dish in China with a long history. Legend goes that it originated as a beggar’s cooking method of wrapping a chicken in dirt before baking it over fire, which was surprisingly successful at keeping the moisture of the meat.

Nowadays, most restaurants make this dish by stuffing the chicken, wrapping it with food-safe alternatives such as dough and lotus leaves, then baking slowly over low heat for many hours. The result is a tender, golden chicken that will make more than the beggar’s mouth water.

Shansi Leng Mian, or eel cold noodles, is a major favourite of Shanghai in the summer months. The cold noodles are cooked then drenched in cold water, topped with thinly shredded slices of eel and other condiments, creating a cool treat perfect for the warm weather.

Shansi Leng Mian can be found in both restaurants and street stalls, enjoyed as either a main entree or a snack. With such versatile options, it is little wonder that this popular dish makes a great fit on anyone’s travel bucket list.

Gui Hua Lian’ou, namely lotus root with osmanthus blossom syrup, is an iconic Shanghainese sweet treat. Lotus roots are filled with sticky rice, then drenched in osmanthus syrup, soaking up delicate flavours that will linger on your tongue for a long time after just one bite.

The sugary taste of this treat makes it a great choice as either a snack or after-dinner dessert. If you like things tidy, remember to eat it with utensils, the syrup can get quite a bit sticky.