Spring in Shanghai isn't just about fresh new green leaves — it's about the delicate taste of tapertail anchovy. At their seasonal peak, these silvery gems offer a tender, sweet flavor that locals call "the first taste of spring". Follow this Huangpu district food map for a culinary journey you won't forget.

Lao Ban Zhai

For many locals, spring doesn't officially start without a bowl of Lao Ban Zhai's legendary tapertail anchovy noodle soup. The traditional method still endures: premium fish are stir-fried into a fine floss, then simmered for hours with old hen and pork bones until the broth turns a milky, creamy white. The aroma alone captivates, and diners can often be seen quietly savoring every last drop. Their tapertail anchovy wontons are another must-try — one bite, and you've tasted the season's first freshness.

📍 If you go: No 600 Fuzhou Road

Grand Central Hotel Shanghai

The hotel is celebrating the season with a dedicated menu. Steamed tapertail anchovy offers the purest way to savor its pristine flavor — simple, natural, and fresh. While hot, gently slide your chopsticks from head to tail, and the flesh lifts cleanly from the bone. One delicate bite, and it melts on your tongue.

The shepherd's purse and spring bamboo shoot tapertail anchovy soup features a rich broth made from the fish bones, infused with fragrant wild shepherd's purse and crisp, freshly peeled bamboo shoots. The result is a harmonious, comforting bowl that embodies the essence of spring.

The Ningbo-style tapertail anchovy with rice cakes perfectly balances salty, fresh, and sweet notes. The tender whole fish, braised slowly in a glossy amber sauce, releases its sweet essence, while the sauce concentrates all the savory goodness.

📍 If you go: 3F, Grand Central Hotel Shanghai, No 505 Jiujiang Road

Wang Bao He

Wang Bao He is presenting a limited-time selection of spring creations. The innovative golden jelly fungus and tapertail anchovy mousse is a must-try. The soft-crisp texture of the fungus complements the smooth, cool, and light fish mousse. The clean, subtly sweet flavor of the anchovy melds with the fungus' unique woody aroma, creating a layered and unforgettable taste experience.

The okra stuffed with tapertail anchovy offers a delightful East-meets-West fusion. Bite into the smooth, vibrant green okra to reveal the surprise of minced fish concealed inside. A red pepper cream sauce envelops the umami-rich filling in buttery, creamy notes, accented by a gentle sweetness from the pepper. Finishing touches of black olive and shallot add depth and complexity to each mouthful..

Be sure not to miss their classic crab dishes either, including hand-shelled crab meat, prawns with crab roe and caviar, and fresh abalone in crab roe cream soup with crispy rice.

📍 If you go: 2F, Wang Bao He, No 555 Jiujiang Road

Yong Jiang Zhen

Tucked away in a historic villa at Sinan Mansions, Yong Jiang Zhen is hailed by many foodies as "Shanghai's top spot for tapertail anchovy", especially for its multi-course feasts.

Three dishes stand out as must-orders. The classic steamed tapertail anchovy delivers a pure, unadulterated taste. The seasonal Longsnout catfish meatballs offer a clever twist, replacing traditional pork with tender fish and incorporating ingredients that change with the seasons — spring bamboo shoots, summer shrimp roe, autumn crab, or winter mussels. Finally, the Wannan old hen soup with white fish, prepared with its scales intact and steamed in chicken fat, allows the rich flavor to permeate the flesh.

📍 If you go: Villa 55, No 55 Sinan Mansions

Sources: WeChat account of Huangpu district administration of culture and tourism at "shhplyj", Huangpu district government, restaurants mentioned above