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Discover what to eat in Shanghai, from classic Benbang dishes and street breakfasts to vibrant night markets and nearby city specialties full of local flavor.
Shanghai’s culinary scene is a vibrant tapestry woven from local “benbang” classics and flavors from around the world. Picture sweet-soy red-braised pork and silky cured-meat soup sitting alongside fiery Sichuan hotpot, delicate Cantonese dim sum, and hand-pulled noodles. Leafy French Concession cafés, Michelin-starred Bund restaurants, and humble street stalls all share the same streets, reflecting Shanghai’s “sea-wide” embrace of diverse tastes. Every meal here is a delicious dialogue between tradition and innovation.
In Shanghai, eating is woven into the city’s rhythm from sunrise to late night. Dawn finds locals savoring soup-filled shengjian buns; mid-morning brings neighbors sipping sweet fermented rice balls as they chat; dinner gathers families around steaming stews and stir-fried shrimp to share stories. When the city lights sparkle, plastic stools at street-side stalls fill with laughter over beer and spicy crawfish. Here, each bite connects you to Shanghai’s warmth, its people, and the everyday moments that turn food into cherished memories.
Must-Try Shanghai Benbang Classics
Benbang cuisine lives in its rich, glossy sauces—where dark soy, rock sugar, and high heat transform simple ingredients into soul-warming dishes. These century-old staples are a delicious entry point into Shanghai’s “taste DNA.”
1. Red-Braised Pork (Hong Shao Rou)
A must-try icon of Shanghai cuisine. Pork belly is cooked low and slow in soy sauce and caramelized sugar until the fat and lean melt together in perfect balance. Each bite is soft, sweet, and savory, with a sticky glaze that begs to be spooned over rice. Lao Jishi’s version is mellow and sweet; Yuanyuan’s leans more toward tender meat perfection. Locals call it the taste of childhood.
Quick-Fried River Shrimp (You Bao Xia)
Tiny live river shrimp are deep-fried in hot oil until crispy, then tossed with soy sauce and scallions. The shells are so thin they shatter like glass, while the shrimp inside remains juicy and springy. At Lanxin Restaurant, each shrimp bursts with flavor, and many diners say, “The shells are better than the meat!”
Eel in Scallion Oil (Xiang You Shan Hu)
Fresh eel is sliced into fine strips and stir-fried over blazing heat, locking in its tender texture. Just before serving, it’s doused in sizzling oil poured over scallions and pepper, releasing a mouthwatering aroma. At Lao Zhengxing, this dish stays true to tradition—deeply savory, slightly peppery, and full of warmth.
Braised Fish Tail (Hong Shao Hua Shui)
Made from the fatty tail of a blue carp, this dish is slowly braised until the skin turns silky and the meat inside is fork-tender. The tail section is prized for its gelatin-rich texture, giving each bite a sticky, luscious mouthfeel. Guangmingcun’s version is rich, balanced, and full of umami.
Perfect Pairings with Steamed Rice
Clover Greens with Pork Intestines (Cao Tou Quan Zi)
An unlikely but heavenly match—tender alfalfa sprouts stir-fried for a sweet crunch, paired with slow-cooked pork intestines that are soft, clean, and rich in flavor. The dish brings a perfect contrast of light and heavy, fresh and fatty. Guangmingcun enhances it with pork lard for a fuller taste that locals swear by.
Pork & Bamboo Soup (Yan Du Xian)
A seasonal treasure. This milky-white soup blends the crispness of spring bamboo shoots with the richness of salted pork and fresh pork belly. It’s slow-cooked to bring out a deep, comforting flavor. At Xiao Nan Guo, they use the freshest local bamboo and farm-style salted meat—available only in early spring, so don’t miss it!
Eight-Treasure Duck (Ba Bao Ya)
A whole duck is carefully deboned and stuffed with sticky rice, ham, mushrooms, shrimp, chestnuts, and more. It’s steamed for hours until the duck falls apart and the stuffing absorbs all the savory juices. At Lvbolang, the duck is beautifully presented, with intact skin and perfectly cooked filling—a traditional New Year’s dish that’s also perfect for special dinners.
Rice Wine Fish Fillets (Zao Liu Yu Pian)
Thin fish fillets are marinated in fermented rice lees, then gently stir-fried until silky smooth. The dish carries a delicate wine aroma without overpowering the natural sweetness of the fish. At Lao Jishi, it’s a rare find—served with whisper-thin slices and a glossy finish, ideal with a warm bowl of rice.
Soy-Braised Hairy Crab (You Jiang Mao Xie)
This autumn specialty takes juicy hairy crab meat and simmers it in soy sauce, sugar, scallions, and ginger until thick and fragrant. The sauce clings to every piece, making even the shells taste amazing. At Dexing Restaurant, they only use fresh crabs, cracked and cooked to order—bringing a deep, satisfying richness you can’t get from steamed crab alone.
Breakfast Rituals in Shanghai: A Flavorful Start to the Day
In Shanghai, breakfast isn’t just about filling your belly—it’s a morning ritual rich in texture, warmth, and neighborhood charm. From sizzling soup dumplings to crispy fried dough wrapped in sticky rice, the city wakes up with a full-on carb and umami celebration.
Shengjian Bao (Pan-Fried Pork Buns)
A breakfast legend in Shanghai! At Da Hu Chun, you’ll find fluffy, yeast-raised buns with crispy bottoms and juicy pork filling—no soup inside, just solid, old-school flavor. Meanwhile, Yang’s Dumplings brings a modern twist with paper-thin skins, golden crispy bottoms, and soup that bursts in your mouth. Locals debate which is better—why not grab one from each and taste the difference yourself?
Xiaolongbao (Soup Dumplings)
The king of all dumplings. For the luxury version, head to Nanxiang Steamed Bun Restaurant in Yuyuan Garden and order the crab roe xiaolongbao—rich, fragrant, and elegantly soupy. For a more down-to-earth bite, Jia Jia Tang Bao is a local favorite. Come early and you’ll spot grannies lining up with enamel bowls—always a good sign!
Cifantuan (Sticky Rice Rolls)
The ultimate grab-and-go breakfast. This chewy rice roll wraps crispy fried dough, pickled mustard greens, and sometimes pork floss into a compact flavor bomb. In Hongkou district, old-school street vendors roll them fresh by hand—soft, savory, and satisfying, especially with a hot soy milk on the side.
Savory Soy Milk (Xian Dou Jiang)
While sweet soy milk is popular, true Shanghainese opt for the savory kind—topped with shrimp bits, seaweed, soy sauce, and crunchy pickles. Yonghe King offers a solid version, but for the real deal, follow your nose to a copper-pot street stall where the foam is thick and the taste is pure comfort.
Scallion Oil Noodles (Cong You Ban Mian)
Deceptively simple yet wildly flavorful. Thin noodles are tossed in fragrant scallion oil and soy sauce, sometimes topped with shrimp or shredded pork. At Old Local Noodle Shop (Lao Di Fang), the sauce is simmered from scratch at 4 a.m. daily. Every bite tastes like effort—and hometown pride.
Fried Pancakes & Potstickers (Qiang Bing / Guo Tie)
At the wet markets of Hongkou, breakfast gets bold. Qiang bing is a flaky, chewy scallion pancake baked to crispy perfection—think “Shanghai-style pizza.” Guo tie are juicy pan-fried dumplings with golden bottoms and rich fillings. Bonus tip: Some vendors even throw in a free millet porridge, just to warm your belly.
Local-Approved Late-Night Eats: Shanghai’s Street Food Scene After Dark
Classic Flavors at Yunnan South Road Night Market
A short strip with a long legacy, this century-old night market is packed with iconic eateries that have been passed down for generations. It’s where grandparents still take their grandkids to relive their own childhood bites.
- Xian De Lai Pork Ribs with Rice Cake
Crispy pork ribs glazed with sweet soy sauce, paired with sticky-soft rice cakes—each bite crunches, melts, and satisfies in all the right ways. - Xiao Shaoxing White Cut Chicken
Chilled yellow-feather chicken, sliced and served with a fragrant scallion-ginger soy dip. Locals say the mark of quality? Skin that glistens like glass. - Da Hu Chun Shengjian Bao
Even at 10 p.m., there’s a line. These pan-fried buns have no soup, just savory pork and scallion in fluffy dough with golden crispy bottoms. Pure street-food magic.
Pro Tip: Located near People’s Square, easily reached via Metro Lines 1, 2, or 8. Avoid weekend crowds and pair your meal with a bowl of duck blood soup for extra comfort.
Trendy Bites at Changli Road Night Market
This is where the younger crowd flocks for unfussy fun—granny-run scallion pancake stalls, grill masters cracking jokes while flipping skewers, and condensation on beer mugs dripping onto greasy tables. It’s gritty, chaotic, and real.
- Scallion Pancakes
Crispy, chewy, and bursting with pork fat flavor, these pancakes cost next to nothing (just ¥3.5) but pack all the comfort of grandma’s kitchen. - Iron-Grilled Squid
Tender squid grilled with sweet chili sauce, cumin, and chili powder until slightly charred. Add grilled mantou brushed with honey for a salty-sweet combo. - BBQ Skewers & Beer
Fatty lamb, juicy chicken wings, and ice-cold bottles of Snow or Laoshan beer—spill some foam on your shirt, no one cares. That’s the essence of night eats!
Pro Tip: Located in Pudong near Yaohua Road Station (Lines 7/8). Most stalls open until 1 a.m.—dress light, it gets greasy and hot!
Summer-Only Cravings at Shouning Road Crawfish Street
From May to September, this narrow lane explodes into a crimson-hued festival of crayfish. Red lanterns glow, plastic buckets overflow with wriggling crawfish, and locals tear into shells with gloved hands and big grins.
- Top Spots: Hu Xiao Pang, Ju Dian, and Red Armor are the “Big Three” loved by locals. Must-tries: fiery mala, fragrant thirteen-spice, and buttery garlic crawfish.
- Side Picks: Cool down with iced edamame or smashed cucumber salad, and chase every spicy bite with a draft from the local craft beer bar.
Pro Tip: Crawfish are sold by weight (1 liang = 50g). Always ask about size, and choose live-cooked options for the best texture. Located near Dashijie Station (Line 8), open till 2 a.m. in summer—wear short sleeves and bring napkins!
Must-Try Regional Eats Around Shanghai
Wuxi Soup Dumplings — A Juicy Explosion of Sweet and Savory
Unlike the lightly sweet broth of Shanghai’s xiaolongbao, Wuxi-style soup dumplings are all about deep, layered sweetness and countryside freshness. The pork filling is mixed with soy sauce and sugar, creating a fragrant, naturally sweet soup that bursts from the dumpling with your first bite. The sweetness enhances the umami-rich pork, giving it a melt-in-your-mouth finish that’s anything but greasy. Think of it as Shanghai’s sweeter, bolder cousin.
Ningbo Black Sesame Tangyuan — Glutinous Perfection in Every Bite
If Shanghai’s tangyuan are homey and comforting, Ningbo’s are pure elegance. Famous for their delicate craftsmanship, Ningbo glutinous rice balls feature ultra-smooth dough made from finely ground rice flour. Once boiled, they turn almost translucent. Inside? A decadent filling of toasted black sesame, melted pork lard, and crunchy rock sugar crystals. Each bite is rich, nutty, and buttery—sweet, but never cloying. It’s like biting into a warm, chewy moonbeam.
Nanjing Salted Duck — Subtle, Fragrant, and Incredibly Tender
Forget crispy roast duck—Nanjing’s version is all about simplicity and pure flavor. Using only salt, star anise, Sichuan peppercorns, and time, the duck is cured and then simmered until the skin is pale and glossy, and the meat is tender enough to pull apart with chopsticks. The flavor? Clean, lightly salty, with a delicate herbal aroma. Even the duck skin is refreshing, making it one of the most beloved cold dishes in Jiangsu cuisine.
