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