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A GUIDE TO SHANGHAINESE FOOD
Shanghainese cuisine has a character all of its own, where delicate dumplings meet deeply savoury sauces and sweet & salty flavours work in perfect harmony.
WHAT IS SHANGHAINESE FOOD?
Shanghainese cuisine is part of the wider Jiangnan culinary tradition, influenced by the rivers, lakes and fertile landscapes surrounding Shanghai. Known for its distinctive balance of sweet and savoury flavours, the cuisine makes generous use of soy sauce, rice wine, ginger, spring onions and slow-cooking techniques to create dishes with remarkable depth.
Unlike the fiery intensity of Sichuan cooking or the delicate simplicity often associated with Cantonese cuisine, Shanghainese food frequently leans towards rich, comforting flavours and beautifully balanced seasoning.
From delicate steamed dumplings to slow-braised pork belly, every dish reflects a food culture shaped by tradition, technique and a love of sharing.
XIAO LONG BAO: THE ART OF THE SOUP DUMPLING
Few dishes capture the magic of Shanghainese cuisine quite like xiao long bao. These delicate steamed dumplings are filled with seasoned meat and a rich, savoury broth that turns to liquid as they cook. Wrapped in thin, carefully pleated dough and served in bamboo steamers, they're one of the most recognisable specialities associated with Shanghai and the surrounding region.
The secret is in the first bite. Lift your dumpling carefully, place it on a spoon and gently break the skin to release the hot broth before enjoying the filling.
Traditionally paired with black vinegar and finely shredded ginger, xiao long bao deliver an extraordinary combination of flavour and texture in a single mouthful.
BEYOND DUMPLINGS: SHANGHAINESE DISHES WORTH DISCOVERING
SHANGHAI-STYLE RED-BRAISED PORK
Known as hong shao rou, this comforting classic features tender pork belly slowly braised in soy sauce, sugar and aromatic seasonings until beautifully glossy and rich. Sweet, savoury and melt-in-the-mouth, it's a celebration of Shanghai's love of slow-cooked flavours.
SHANGHAI SPRING ONION NOODLES
Sometimes the simplest dishes are the most memorable. Cong you ban mian combines springy noodles with fragrant spring onion oil and soy-based seasoning, creating a deeply satisfying dish that lets a handful of ingredients do all the talking.
SHENG JIAN BAO
Crispy underneath, fluffy on top and filled with juicy pork, these pan-fried buns are a Shanghai street-food favourite. Cooked in a shallow pan until their bases turn golden, they offer an irresistible contrast of textures.
SHANGHAI-STYLE WONTONS
Delicate wontons are a staple of Shanghai's everyday food culture, often served in a light broth or dressed with aromatic sauces. Larger varieties may feature pork and vegetables, making them a comforting alternative to the city's famous soup dumplings.
SWEET AND SOUR FLAVOURS
Shanghainese cuisine has a particular talent for balancing sweetness with acidity. Dishes featuring black vinegar, sugar and soy sauce deliver a distinctive combination of richness and tang, whether paired with meat, fish or vegetables.
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