Shanghai Food

Xiaolongbao (soup dumplings), associated with Shanghai cuisine

Shanghai Food (also called Hu cuisine; Chinese: 沪菜; pinyin: Hùcài) reflects the city's Jiangnan setting and its role as a major port. Dishes often taste gently sweet and savory, with red-braised sauces, fresh river and sea ingredients, and delicate dumplings.

Introduction

Shanghai cooking blends local Jiangnan habits with influences from nearby Zhejiang and Jiangsu, plus later cosmopolitan restaurant culture. Home tables favor seasonal vegetables and river fish; restaurants are famous for soup dumplings and richly glazed meats.

Characteristics

• Mild sweetness balanced with soy and wine
• Red-braising (红烧) as a signature technique
• Fine dumplings and breakfast snacks
• Emphasis on freshness and glossy sauces

Famous dishes

• Osmanthus Cake (桂花糕) — sweet osmanthus-scented soft cake
• Cifantuan (糍饭团) — glutinous-rice breakfast roll with youtiao
• Xiaolongbao (小笼包) — soup-filled steamed dumplings
• Hong Shao Rou (红烧肉) and Shanghai-style sweet-and-savory ribs
• Shengjianbao (生煎包) pan-fried buns and various noodle soups
• See also nearby regional pages: Zhejiang Food, Jiangsu Food

See also

• Yuanxiao
• Cifantuan
• Kaofu
• Drunk Chicken, Drunk Crab
• Qingtuan
• Scallion Oil Noodles

• Shengjianbao
• Xiaolongbao
• Hong Shao Rou
• Chinese Food Map
• Zhejiang Food
• Jiangsu Food
• Braised Pork Ribs in Soy Sauce
• Chinese Snack
• Chongqing Noodles
• Dan Dan Noodles
• Hot Dry Noodles
• Drunk Shrimp
• Pork Floss
• Chinese Steamed Egg