Jiangcai

In Shanghai, jiangcai remains a crucial part of the dinner table – known for its salty and sour taste and perfection in color, aroma and taste.

Sliced Cold Chicken

Sliced Cold Chicken, or baizhanji in Chinese, represents the Shanghai people's love for freshness and flavor.

Fermented Bean Curd

Each bite of Fermented Bean Curd offers a delightful mix of salty, sticky, and mellow flavors, leaving a memorable impression on all who try it.

Zaohuo

Don't judge a book by its cover or cuisine by its name, or you might miss out on the most delicious dishes Shanghai has to offer.

Shanghai-based French chef shares how to make egg dumplings

Corentin Delcroix, a French chef and founder of food consultancy Black Olive based in Shanghai for 14 years, has a passion for both Chinese and Western cuisine.

Mutton with Spirits

In Zhuanghang town of Shanghai's Fengxian district, there is a longstanding tradition known as "eating mutton with spirits", where residents enjoy consuming mutton alongside alcoholic beverages.

Ding's Hock of Fengjing

Ding's Hock of Fengjing (Fengjing Pig) – the famous Shanghai pork knuckle dish – was created by Ding Qinglun, the owner of a bistro named Dingyixing, in 1852.

Wenwantai Pickles

Century-old brand Wen Wan Tai was founded in 1850. The reason why its pickles stand the test of time lies in the sauce its manufacturer selects.

Pork Chops and Rice Cakes

The technique of making pork chops and rice cakes at Xian De Lai is an intangible cultural heritage item of Shanghai's Huangpu district.

Crystal Shrimp

Don't underestimate the flavours of a plate of stir-fried "crystal shrimp". It was once known as the "No 1 dish in Shanghai" and is highly favoured by Shanghai locals.