Bengbang Shredded Eel (Shanghai Style)
A classic Shanghai dish: tender eel shreds in a rich savory-sweet sauce, topped with sizzling garlic and scallions for an aromatic finish.
Four-Joy Braised Gluten
A classic Shanghai cold dish where gluten absorbs the sweet-savory sauce, paired with wood ear, daylily, and peanuts, offering a rich layered taste best when chilled.
Shanghai Soy Sauce Braised Duck
A classic Shanghai dish, the duck is braised until tender in a rich soy sauce glaze, sweet and savory, with a glossy mahogany color.
Shao Pian Zao Ji
A classic cold dish from Shanghai, featuring tender chicken slices infused with fermented rice wine aroma. Served chilled, it’s a perfect summer appetizer.
Fish Fillet in Fermented Rice Wine Sauce (Zao Liu Yu Pian)
Tender fish fillets in a light, aromatic sauce made from fermented rice wine. A classic Shanghai dish that is elegant, refreshing, and slightly sweet with a hint of tang.
Southern Braised Meatballs (Nan Jian Wan Zi)
A classic Shanghai dish, crispy outside and tender inside with a rich savory sauce. Pan-fried then braised, these meatballs are firm, sweet-savory, and perfect over rice.
Luoyeh Pipa Shrimp (Crispy Fried Shrimp)
Golden and crispy like autumn leaves, with tender and juicy shrimp. Perfect as an appetizer or party dish.
Xiaoshaoxing Chicken Congee
Xiaoshaoxing Chicken Congee is a classic Shanghai snack: silky chicken broth rice porridge topped with tender poached chicken and savory sauce.
Shanghai Stir-Fried Rice Cakes
Soft and chewy rice cake slices stir-fried with tender pork and crisp greens in a savory soy sauce. A classic Shanghai comfort dish that is satisfying and delicious.
Drunken Edamame
A classic Shanghai cold dish, edamame immersed in a special fermented rice wine brine, offering a rich wine aroma, refreshing and tender crunch, perfect for summer drinking.
Zao Men Qiang (Drunken Pork Tongue)
A classic Shanghai cold dish where pork tongue is marinated in fermented rice wine sauce, resulting in a tender, crisp texture with rich wine aroma, perfect as an appetizer with drinks.
Wine Lees-Marinated Pig Trotters (Zao Zhu Zhua)
This Shanghai-style cold dish features pig trotters braised until tender, then soaked in aromatic wine lees brine, creating a savory and slightly sweet flavor perfect for summer appetizers.
Red-braised Fish Tail
A classic Shanghai dish made with fresh fish tail, braised in soy sauce until glossy and tender. The rich savory-sweet sauce is irresistible.
Sizzling Eel (响油鳝糊)
Tender eel pieces coated in a rich savory sauce, topped with sizzling hot oil that crackles and pops, releasing an irresistible aroma. A Shanghai classic.
Soy-Braised Hairy Crabs
Tender hairy crabs coated in a rich, savory-sweet sauce with ginger and scallion, a classic Shanghai seasonal delicacy.
Buddha's Hand Fish Belly (Foshou Dudang)
A classic Shanghai dish, the fish belly is crispy outside and tender inside, coated in a sweet and sour sauce, shaped like Buddha's hand, symbolizing good fortune.
Braised Sea Cucumber with Shrimp Roe
A classic Shanghai delicacy: tender sea cucumber coated in savory shrimp roe, bathed in a rich, umami-laden sauce that lingers on the palate.
素蟹粉 (Vegetarian Crab Roe)
A classic Shanghai vegetarian dish that ingeniously mimics crab roe using potatoes, carrots, and eggs. Ginger and black vinegar provide the distinctive tangy, savory flavor.
Crystal Shrimp
Crystal-clear and shimmering, tender and succulent. This classic Shanghai dish brings elegance to any table with minimal effort.
Crispy Wrinkled Pork Knuckle (Shanghai-Style)
A classic Shanghai dish of deep-fried, wrinkled pork knuckle braised in a rich, savory-sweet soy glaze. The skin is chewy and the meat melts in your mouth.