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.
Suzhou-style Smoked Fish
A classic Shanghai cold dish, crispy fried fish glazed with a sweet-savory sauce that deepens upon cooling, perfect for festive gatherings.
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.
Eight Treasure Duck
A classic Shanghainese dish of deboned duck stuffed with eight treasures, soft and fragrant, elaborate but rewarding.
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.
Soy-Braised Hairy Crabs
Tender hairy crabs coated in a rich, savory-sweet sauce with ginger and scallion, a classic Shanghai seasonal delicacy.
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.
Shanghai-Style Sliced Chicken in Fermented Rice Wine
A classic Shanghai cold dish featuring tender chicken slices marinated in fragrant fermented rice wine lees, boasting an exquisite balance of savory and subtle sweetness. Perfect as an appetizer.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.