There are thousands of food in this city

This is the introduction

Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. The cooking methods are mainly braised, boiled and always with sugar in order to adapt the taste of people in Shanghai who have light and refreshing taste. In 1930s, it combined other cuisine arounded and improve them, so we have our Shanghai cuisine today.


In the Ming Dynasty, Shanghai becomes a famous city in southeast of China. The food in this place becomes more and more delicate. As the business in Shanghai becomes more prosperous, more and more people come from other citys and the varieties of food becomes wider which is suitable for almost every people in China with strict selection of materials and fine productions.


Shanghai Cuisine is not like other cuisine in China will provide a lot in one dish. Due to the influence of foreign countries in 20th centry, each dish has high quality, fine knife work, divers taste, wide adaptability, unique flavor and beautiful decoration.


Brasied Pork Belly
Smoked Fish Slices
Braised Eggplant
Eel Noodle
Scallion Oil Noodle
Slippery Shrimp
Wonton Soup
Lion Head Meat balls
Dry Fried Green Beans

This is Xiaolongbao

This is Xiaolongbao

Xiaolongbao is a type of Chinese steamed bun from the Jiangnan region, especially associated with Shanghai and Wuxi. It is traditionally prepared in Xiaolong, which is a kind of small bamboo steaming basket, which give them their name. Xiaolongbao is often referred to as a kind of "dumpling", but should not be confused with British or American-style dumplings, nor with Chinese jiaozi.

This is Shengjianbao

This is Shengjianbao

Shengjian mantou is a type of small, pan-fired steamed buns that has been one of the most common breakfast items in Shanghai. As a specialty of Shanghai, it is normally filled with pork and gelatin that melts into soup when cooked, chopped green onions and sesame are sprinkled on the buns during the cooking process. The bottom of the Shengjian mantou is very crunchy, and once you take a bite, the hot juice will come into your mouth.

This is Scallion Oil Noodle

This is Fried Noodle

Scallion Oil Noodle is a well-known main course in Shanghai, noodles are served with spring onion and fried shrimps. The combination of oil infused with the fragrance of spring onion and fired shrimps and the umami of soy sauce is irresistible.

This is Fried tofu soup

This is Noodle Soup

Fried tofu soup is a traditional companion for most Shanghai snacks, it always served with other famous Shanghai dished or snacks. The soup has little salt and oil in it, fried tofu with bean starch noodles and minced pork wrapped in bean sheets cooked together in soup. Hence, it perfectly matches the greasy snacks like Shengjian Mantou.

This is Wonton Soup

This is Jiaozi

Wonton Soup is wonton boiled with three fresh delicacies—egg pancake slices, dried small shrimps and dried laver in a delicious chicken soup. And the wonton is like dumpling which is filled with freshly minced pork and vegetable. The generous portion of vegetables and meat makes it a great meal with balanced nutrition.

This is Pork Ribs Braised Rice Cakes

This is NianGao

Pork Ribs Braised Rice Cakes is a famous unique flavor dish in Shanghai, which has 50 years of history. Pork ribs and rice cakes are cooked with green onion, ginger, cinnamon, star anise in a large ceramic pot, add soy sauce and sugar to spice up the flavor, so the pork ribs and rice cakes taste salty with slightly sweet.

This is Crab shell cake

Crab shell cake

Crab Shell cake is a kind of shortbread baked from ferment flour with oil, sesame seeds and salty or sweet fillings. Although, it named Crab Shell cake, there is no real crab shell. The name comes from its color of brown yellow, which looks like a cooked crab shell. It tasted crispy with a sesame flavor.

This is Fried Dough Stick

This is Fried Dough Stick

Fried Dough Stick, also known as Chinese oil stick, it is a long golden-brown deep-fried strip of dough eaten in China. Traditionally, youtiao is lightly salted taste and it can be torn lengthwise in two. It usually eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.

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