Shanghai’s Best Dishes for a Taste of Local Culture

Shanghai isn’t just a skyline. It’s a symphony of sizzling woks, steaming baskets, and the harmonious clash of flavors that tell a thousand-year story in a single bite. To visit Shanghai and only see its towering landmarks is to miss its heartbeat, which pulses strongest in its bustling food markets, hole-in-the-wall noodle joints, and family-run restaurants tucked into lòngtáng alleyways. For the traveler seeking authentic connection, your most valuable ticket isn’t for a observation deck—it’s for a seat at a crowded communal table. Here is your guide to Shanghai’s best dishes, a delicious portal into the city’s past, present, and vibrant local culture.

The Breakfast Ritual: Morning Fuel, Shanghainese Style

The city wakes up with a specific, unpretentious culinary rhythm. Before the workday begins, locals queue not for coffee, but for a hot, savory start. This is where you’ll witness the true fabric of daily life.

Scallion Oil Noodles (Cong You Ban Mian)

Deceptively simple, profoundly satisfying. This is a masterclass in how a few humble ingredients can create magic. Springy wheat noodles are tossed in a glossy, aromatic oil infused with deeply fried scallions and a touch of sweet soy. It’s a staple found in every breakfast shop, a dish of comfort and efficiency that speaks to the city’s pragmatic yet refined palate. For the best experience, find a shop where the xiāngcōng (scallion) oil is made fresh in large batches, its scent beckoning from down the street.

Soup Dumplings (Xiaolongbao)

No list is complete without them, but understanding them is key. The true Shanghainese Xiaolongbao is an engineering marvel: a delicate, thin-skinned purse holding a hot, flavorful broth and a pork filling, all steamed in a bamboo basket. The ritual is part of the taste: gingerly placing one on your spoon, nibbling a tiny hole to sip the rich, piping-hot soup (carefully!), then enjoying the dumpling with a dip of Zhenjiang vinegar with ginger slivers. Skip the tourist-trap chains and head to a decades-old establishment like those in the Old City; watching the chefs rapidly pleat each dumpling is a performance in itself.

Ci Fan Tuan & Savory Soy Milk

For the ultimate on-the-go breakfast, seek out Cifan Tuan—a warm, sticky glutinous rice roll wrapped around a crispy youtiao (fried dough stick), pickled vegetables, and sometimes pork floss. It’s a glorious textural contrast, handheld and hearty. Pair it with Xian Doujiang, a savory soy milk soup flavored with dried shrimp, vinegar, chili oil, and chopped youtiao. This salty, umami-rich porridge-like drink is a world away from its sweet Western counterpart and a definitive local favorite.

The Heart of Home Cooking: Classic Dishes That Define a Cuisine

Shanghainese cuisine, or Benbang Cai, is characterized by its "red-cooking" technique (braising in soy sauce, sugar, and rice wine) and a delicate balance of sweet and savory. These dishes are the centerpieces of family gatherings and nostalgic meals.

Braised Pork Belly (Hong Shao Rou)

This is the ultimate comfort food. Large, luxurious cubes of pork belly are slow-braised until impossibly tender, with a glossy, deep-red sauce that is the star of the dish. The flavor profile—sweet from rock sugar, savory from superior soy sauce, fragrant with star anise and ginger—is the very essence of Shanghainese cooking. The fat melts in your mouth, and the sauce is famously best mopped up with a bowl of plain white rice. It’s a dish of abundance and warmth, reflecting the city’s historical prosperity.

Drunken Chicken (Zui Ji)

A cold appetizer of sublime elegance. Tender poached chicken is steeped in a potent marinade of Shaoxing rice wine, creating a fragrant, slightly sweet, and complex flavor. Served chilled, it’s a refreshing start to a meal and a testament to the local love for Shaoxing wine’s culinary applications. It showcases the Shanghainese appreciation for subtlety and technique over fiery heat.

Stir-Fried Rice Cakes (Chao Nian Gao)

Chewy, sliced rice cakes are stir-fried with greens (usually Shanghai bok choy), shredded pork, and sometimes mushrooms. It’s a simple, hearty dish that is both filling and comforting. The rice cakes symbolize prosperity and growth, often eaten during the Lunar New Year, but enjoyed year-round. Its ubiquitous presence speaks to its role as a beloved, everyday staple.

Street Food & Market Adventures: The Pulse of the City

For immersive culinary tourism, the city’s markets and snack streets are non-negotiable. This is theater, commerce, and community, all seasoned with the smoke of the grill.

Shengjianbao: The Pan-Fried Counterpart

If Xiaolongbao is the refined cousin, Shengjianbao is the rugged, street-wise sibling. These thicker-skinned pork buns are pan-fried in a giant cast-iron skillet, creating a crispy, golden-brown bottom, while the top remains soft and steamed. Topped with sesame seeds and scallions, they are juicier and more robust. Eating one requires the same caution—that first bite releases a torrent of hot, savory soup. Standing at a street-side stall, balancing a paper plate of these sizzling buns, is a quintessential Shanghai moment.

Cong You Bing (Scallion Pancakes)

The perfect savory snack. Flaky, layered dough is packed with chopped scallions, pan-fried to a perfect crisp on the outside while remaining soft and chewy within. Found at dedicated stalls, often with long lines, they are cheap, delicious, and utterly addictive. Watching the vendors skillfully roll, layer, and fry the dough is a lesson in culinary craft.

Where to Hunt: The Temple of Snacks

For a concentrated dose, navigate the controlled chaos of Yuyuan Bazaar near the Chenghuangmiao (City God Temple). While touristy, it remains a vibrant hub for classic snacks. For a more local vibe, explore the wet markets like Jian’an No. 1 Market or the snack-lined Tianzifang alleyways. Here, you’ll find everything from candied hawthorn berries (Bingtanghulu) to stinky tofu (an adventurous must-try for the bold), painting a complete picture of the city’s snacking soul.

A Modern Metropolis on a Plate: Contemporary Twists

Shanghai’s food scene isn’t stuck in the past. Its status as a global hub has fostered an exciting wave of innovation where tradition meets modernity.

Fusion & Fine Dining Reinterpretations

A new generation of chefs is deconstructing classics with stunning results. Imagine Hong Shao Rou presented as a delicate, glazed cube with a wine reduction, or Xiaolongbao flavors infused into a modern ravioli. High-end restaurants along the Bund and in former French Concession villas offer tasting menus that tell the story of Shanghai through avant-garde techniques, pairing dishes with world-class wines. This evolution shows a city confident in its roots while eagerly engaging with the world.

The Craft Cocktail Scene: Baijiu Gets a Makeover

Even the national spirit, baijiu, is being reinvented. Trendy speakeasies and rooftop bars are crafting sophisticated cocktails that tame baijiu’s potent fire with local ingredients like lychee, chrysanthemum, and even Xiaolongbao broth essence. Ordering a "Shanghai Old Fashioned" with aged baijiu is a conversation starter and a direct taste of the city’s dynamic, forward-looking energy.

From the first morning bite of a scallion pancake in a misty alley to the last sip of a baijiu cocktail under neon skies, Shanghai’s cuisine is a continuous, delicious narrative. It’s a story of migration, trade, resilience, and extravagant joy. So put down the guidebook, follow your nose, and let your taste buds lead the way. In Shanghai, every meal is an exploration, and every flavor is a piece of the city’s unforgettable soul.