Having lived in Shanghai for many years, when friends from out of town visit and ask me what to eat, I rarely just throw them a list of restaurant names. In Shanghai, what you eat and how you order are equally important. Order the right dishes, and you’ll taste the true soul of a place.
This guide features the restaurants I personally bring my friends to. Every recommended dish comes with my own insights, combined with references from the Michelin Guide, Dianping (China’s Yelp equivalent), and Xiaohongshu (Little Red Book) user reviews—helping you order like a true local and discover the signature dishes worth trying.
Morning in Shanghai: Shengjian and Xiaolongbao Must-Try Guide
A Shanghai morning is best awakened by the comforting fullness of carbs, where the city’s rhythm begins not with coffee but with the sizzling aroma of shengjian and the delicate steam of xiaolongbao.
For locals, breakfast isn’t just fuel—it’s a ritual of texture and flavor: the crisp bottom of a pan-fried dumpling, the burst of hot broth from a soup dumpling, balanced with the warmth of noodle soup or soy milk. This carb-laden start sets the tone for the day, offering both comfort and energy, and it’s the truest way to taste the city’s pulse at dawn.
Yang’s Fried Dumplings (小杨生煎): The Joy of “Juicy Bursts”
If you had to choose just one snack to represent Shanghai, many would pick shengjian bao. Unlike xiaolongbao, the bottom is pan-fried golden and crispy, giving it a richer texture.
Yang’s Fried Dumplings has turned this snack into a successful chain with stable quality across its many branches—a safe bet for first-time visitors.
Must-Order Menu:
- Yang’s Fried Dumplings (¥12/4 pcs): The classic pork filling with thin skin and abundant hot broth. Bite carefully—it will squirt! Crispy bottoms, fragrant sesame, and scallions complete the experience.
- Shrimp & Pork Shengjian (¥20/4 pcs): Each dumpling contains a whole shrimp, balancing pork richness with seafood freshness.
My Tip: Always pair with their Tofu Puff, Beef & Vermicelli Soup (≈¥15)—the traditional combo Shanghai locals swear by.
Jia Jia Tang Bao (佳家汤包): A Lanehouse Legend of Freshness
When it comes to xiaolongbao (locals call them tang bao), Jia Jia is a true institution. Decades old, beloved by locals, with its tiny, no-frills Huanghe Road branch where you’ll often share tables with strangers.
Watching the aunties fold dumplings at lightning speed through the glass kitchen is part of the charm.
Must-Order Menu:
- Crab Roe & Pork Soup Dumplings (¥99/12 pcs): Their premium specialty. Pricey, but the rich crab roe elevates the broth to another level.
- Pork Soup Dumplings (¥32/12 pcs): The essential benchmark for any dumpling shop. Savory-sweet, quintessentially Shanghainese.
My Tip: Go early. The crab roe version often sells out by afternoon.
Lunch: Bold and Saucy Benbang Cuisine in Shanghai
Benbang cai (本帮菜), or traditional Shanghainese cuisine, is known for being rich, sweet-savory, and deeply sauced.
Lan Xin Restaurant (兰心餐厅): A Taste of Home Cooking
Hidden on Jinxian Road, this tiny, decades-old eatery is among Shanghai’s most beloved. No reservations, no expansion—just lines out the door. I once waited 90 minutes with a friend who nearly gave up.
But after his first bite of hong shao rou, he said: “This is incredible—I’m glad I stayed.” That’s exactly what loyal Dianping reviewers say: it’s not about service or ambiance, it’s about authentic, unchanged flavors.
Must-Order Menu:
- Braised Pork Belly (¥78): The soul of Shanghainese cuisine. Fatty pork belly slowly braised in soy sauce and rock sugar until melt-in-mouth tender. The sauce is heavenly over rice.
- Oil-Braised River Shrimp (¥88): Crispy, edible shells with a signature sweet-savory finish.
Lao Ji Shi (老吉士): Refined Benbang in an Old Mansion
If Lan Xin is a humble home kitchen, Lao Ji Shi refines those flavors into something elegant. A celebrity favorite, housed in a historic mansion on Tianping Road, offering more polished presentations of classics.
Must-Order Menu:
- Signature Braised Pork Belly (¥98): Rich and tender, with more attention to plating and balance.
- Crab Roe Stir-Fried Vermicelli (¥168): Silky noodles coated in aromatic crab roe and crab oil—luxurious and addictive.
Hai Jin Zi (海金滋): The Best Bang for Your Buck
Another lanehouse gem, famous for affordable, authentic flavors and generous portions. Always packed, but worth the short wait.
Must-Order Menu:
- Braised Pork Chop with Scallions (¥28): Bone-in pork chop braised with soy sauce and scallions. Fall-off-the-bone tender, intensely aromatic.
- Crab Roe Scrambled Eggs (¥48): A budget-friendly way to taste crab roe, mixed into soft scrambled eggs—perfect over rice.
Afternoon Snack: Nostalgic Pork Chop & Rice Cakes
Shanghai afternoons can be chic or humble. Few things are more nostalgic than pai gu nian gao (pork chop with rice cakes).
Xian De Lai (鲜得来): Shanghai’s “Fried Pork Chop” Classic
Located on Yunnan South Road’s food street, this old institution is beloved by elderly locals—always a good sign.
Must-Order Menu:
- Pork Chop with Rice Cakes (¥15): A hefty bone-in chop, battered and fried golden-crispy yet still juicy inside. Thick chewy rice cakes simmer in sauce until tender, then drizzled with their sweet-spicy house sauce. Comfort food at its finest.
Dinner: Refined Jiangnan Elegance
Shanghai also shines at the high end, with world-class fine dining perfect for a memorable night.
Yong Fu (甬府): The Pinnacle of Ningbo Cuisine
Michelin-starred for years, this Ningbo restaurant is famous for elevating East China’s seafood heritage. Expect pristine ingredients and refined service, ideal for business or anniversaries.
Menu Highlights (Seasonal/Market Price):
- “18 Cuts” Red Roe Crab: Intensely fresh, briny, umami-packed.
- Poached Wild Yellow Croaker: Minimalist cooking that highlights pure seafood flavor.
My Tip: Reservation only—often a week or more in advance.
Xin Rong Ji (新荣记): The Benchmark of Taizhou Fine Dining
A phenomenon in China’s dining scene, Xin Rong Ji celebrates Taizhou’s seafood and terroir, with multiple Michelin-starred branches. Precision and ingredient purity are their hallmarks.
Must-Order Menu:
- Golden Fried Hairtail Fish (¥298): Their signature. Only the thick mid-section is used, fried until crispy outside and buttery soft within.
- Homestyle Braised Yellow Croaker (Market Price): With pork fat, bamboo shoots, and rice cakes, this humble local dish gets a fine-dining glow-up.
My Tip: Book well in advance
Fu He Hui (福和慧): Zen-Inspired Vegetarian Artistry
In carnivorous Shanghai, Fu He Hui stands apart—a Michelin-starred vegetarian restaurant in a tranquil three-story house. Dishes transcend “mock meat,” instead celebrating vegetables, fungi, and soy in artistic presentations.
Menu: Seasonal tasting sets only, starting at ¥880/person. Each dish is like an edible artwork, both creative and soulful.
My Tip: Reservation required. Even non-vegetarians often leave deeply impressed.
Quick Info Overview
| Restaurant | Signature Dishes | Avg. Spend | Hours (approx.) | Address |
|---|---|---|---|---|
| Jia Jia Tang Bao | Crab Roe Soup Dumplings, Pork Dumplings | ¥50–100 | 07:30–20:30 | 127 Huanghe Rd., Huangpu |
| Yang’s Fried Dumplings | Pork Shengjian, Shrimp Shengjian | ¥20–40 | 10:00–21:30 | 97 Huanghe Rd., Huangpu |
| Xian De Lai | Pork Chop with Rice Cakes | ¥15–30 | 09:30–22:00 | 36 Yunnan S. Rd., Huangpu |
| Lan Xin Restaurant | Braised Pork Belly, Oil-Braised Shrimp | ¥150–200 | 11:00–14:00, 17:00–21:30 | 130 Jinxian Rd., Huangpu |
| Lao Ji Shi | Braised Pork Belly, Crab Roe Vermicelli | ¥200–300 | 11:00–14:00, 17:00–22:00 | 41 Tianping Rd., Xuhui |
| Hai Jin Zi | Braised Pork Chop, Crab Roe Eggs | ¥80–120 | 11:00–14:00, 17:00–21:00 | 240 Jinxian Rd., Huangpu |
| Yong Fu | Red Roe Crab, Wild Yellow Croaker | ¥600+ | 11:30–14:00, 17:30–22:00 | Jinjiang Hotel, 59 Maoming S. Rd., Huangpu |
| Xin Rong Ji | Fried Hairtail, Braised Yellow Croaker | ¥700+ | 11:30–14:00, 17:30–21:30 | 688 Nanjing W. Rd., Jing’an |
| Fu He Hui | Seasonal Vegetarian Tasting Menu | ¥880+ | 11:30–14:00, 17:30–22:00 | 1037 Yuyuan Rd., Changning |
Conclusion
The taste of Shanghai is layered and diverse. It can be a humble ¥15 pork chop in a laneway, or a thousand-yuan seafood feast by the Bund. Hopefully, this dish-focused guide gives you a new lens to explore, helping you order with confidence instead of hesitation. Most importantly, stay curious—you’ll discover your very own flavor of Shanghai.
