Excited to try some regional cuisine in a city as big and diverse as Shanghai? Get ready for an explosion of flavor with the dishes of the nearby Huaiyang region. Glutton Guide Shanghai will introduce Shanghai’s best Huaiyang restaurants as well as Shanghai’s best everything else. You’ll want to get a copy ASAP!
Huaiyang cuisine encompasses the region between the Huai and Yangtze Rivers, including Shanghainese food (which is considered a bastardized version of Huaiyang thanks to the city’s historical foreign influence). This type of local cuisine is known for being quite sweet and sour; sugar and vinegar are added to almost every dish. Dishes most often include pork and freshwater seafood fished out of the rivers from which the cuisine gets its name, and braising and stewing are the most typical preparations.
It’s all about simple, clean flavors and top-notch ingredients at this Shanghainese restaurant. They fervently implement the city’s official no-smoking policy, and there’s no MSG on the menu. The flavor of every dish reflects the trend toward quality ingredients, and they even filter the water they use to boil their excellent noodles. More info.
There’s a reason this is one of the most recommended restaurants in China: it’s the best darn Shanghainese in town. Avoid the “New” Jesses around town – they’re not nearly as good. And make sure to call ahead about the “secret” dishes, although the menu lists most of them, they require pre-ordering several days in advance.
There are four FU restaurants in town, all run by Shanghai’s closest thing to a celebrity chef (Tony Lu) and housed in beautiful art deco villas in Jing’an. Fu 1088 is the cheapest of the lot, but the minimum spend pre-booze is still RMB 400 per person. It’s worth it just for the chance to eat in a private room of such a beautiful house; luckily the food is amazing too.
Is your mouth watering yet? Good thing Glutton Guide Shanghai is here to help you find all of the most delicious things in China’s most stunning city! Check it out for everything from Indian food to Hong Kong desserts and more!
We just updated Glutton Guide Shanghai for the 2017-2018 edition, and here’s five of our top listings we added. Download your copy of Glutton Guide Shanghai here. Don’t forget to send us your original proof of purchase if you would like an upgraded copy.
The second gastrolounge from the guys behind popular The Nest, this sleek and chic restaurant focuses on seafood dishes designed to share at the table. The whole tuna jaw is on practically every table, for the visual as much as the flavor, and the cocktails play well with the whole menu. On Sundays, they do an excellent brunch.
#106, 1107 Yuyuan Rd, near Jiangsu Rd. Subway: Line 9/11 – Jiangsu Road. Tel: +86 21 5276 0599. Hours: Mon-Sat 5:30-1am, Sun 11:30am-1am.
Daimon Bistro / Bo Shanghai
Owned by “Demon Chef” Alvin Leung, this pair of restaurants serve up twists on Chinese classics. Daimon Bistro focuses mainly on Cantonese dim sum with Southeast Asian and French accents, ie: chili crab xiaolongbao, foie gras potstickers, siu mai with Sichuan beef. Cocktails mix liquor with Vitasoy & Horlicks to surprisingly delicious results. Bo Shanghai is high-end multi-course meal that (RMB 1500 + 15% for one) brings French accents to regional Chinese dishes – zongzi (glutinous rice balls steamed in bamboo leaves) adorned with slivers of shaved black truffle and salted duck egg yolk. After eating here, you’ll understand why Leung’s Bo Innovation in Hong Kong has boasted three Michelin stars since 2014.
6/F, Bund 5, 20 Guangdong Rd, by Zhongshan East 1st Rd.Subway: Line 2/10 – East Nanjing Rad. Tel: +86 21 5383- 2031 / 5383-3656. Hours: 6:30-11pm. Menu: English & Chinese.
Liu Dao Men 六道门
Spicy Sichuan noodles don’t get much better than the ones here. An aging member of a Chengdu rock band started the place, replacing his hair- raising guitar riffs with tongue-tingling spice mixtures. The small space gets packed during mealtimes, but seats turn over quickly. There’s a placard to indicate your spice preference, and don’t be ashamed of starting at mild (微 ).
419-1 Xinhua Rd, near Dingxi Rd. Subway: Line 9/10 – Jiaotong University. No phone. Hours: 11am-9pm. Menu: Chinese only.
Miss Ali 阿里集
At this upscale Uighur restaurant, the well-equipped bar serves not just Xinjiang’s famous black beer, but also Belgian brews and glasses of imported wine (the meat is halal, but the booze is not). The focus here is squarely on the Baerchuke lamb – not just any old sheep will do. Thanks to the wild vegetables of the area that serve as much of the feed for the animals, the meat is high in protein and low in cholesterol – and that typical gamey smell that accompanies most lamb is non-existent here.
FFC Location (West): 133 Fuxing Rd (West), near Yongfu Rd. Subway: Line 10 – Shanghai Library. Tel: +86 21 6433 4261. Hours: 11:30am-2pm & 5:30-10pm. Menu: Chinese & English.
FFC Location (East): 101 Yandang Rd, near Nanchang Rd. Subway: Line 13 – Middle Huaihai Rd or Line 1 – South Huangpi Rd. Tel: +86 6308 5165. Hours: 11am-2pm & 5:30-10pm. Menu: Chinese & English.
JA Location: 2F, 20 Yuyuan Rd (East), near Tongren Rd. Subway: Line 2/7 – Jing’an Temple. Tel: +86 6335 5016. Hours: 11am- 2pm & 5:30-10pm. Menu: Chinese & English.
Part of the Sober Company building that spreads a café, restaurant and bar over three floors, Sober Kitchen brings together Japanese, Chinese and Western dishes on one menu. Only tables of 6 or more can book a table, so expect to wait at the bar (the concept is owned by one of the city’s best bartenders, so you may as well). Try the foie gras mapo tofu for a silky, fusion treat.
99 Yandang Rd, near Nanchang Rd. Subway: Line 13 – Middle Huaihai Rd. Tel: +86 21 5309 8261. Hours: 5pm-1am. Menu: English & Chinese.
To download the new edition of Glutton Guide Shanghai, click here.
Sure, eating your weight in xiaolongbaois a rite of a passage for any visitor to Shanghai, but sometimes you just need a salad. Don’t worry: Glutton Guide knows just where you should go to eat healthy in Shanghai.
This fast casual restaurant serves seed-to-table salads, soups, smoothies and paninis – most of it from their own organic farms, making it on the the best places to eat healthy in Shanghai. Both locations also have a grocery shop with imported staples like fair-trade chocolate and Sir Kensington’s ketchup, as well as nut butters ground to order and their own line of bottled cold-pressed juices. The second location in Xintiandi is even larger and offers a meat carvery as well as a “Chef of the Season” station featuring another one of Shanghai’s favorite cooks every time the weather changes.
If you’re into nut butters, superfood smoothies, acai bowls and detox programs, Lizzy’s has you covered. Founded by a blonde haired, blue-eyed expat who is a walking advertisement for healthy living, Lizzy’s serves up their healthy eats on Kate & Kimi, Z&B Fitness or their WeChat store.
A Chinese maxim declares, “Only barbarians eat salad”, but Sproutworks, a salad emporium, is changing the local mindset with delicious options that span the globe. Try couscous with raisins and apples, mixed mushroom quinoa or kale & cranberry with parmesan from their mix-and-match menu.
It’s easy to eat healthy in Shanghai! Now that you’ve finished your salad, perhaps you’re feeling like something sweet? Glutton Guide Shanghai can give you recommendations for everything from Hong Kong desserts to fancy imported bakeries.
If you’re keen to travel to Shanghai but worried about how to maintain your vegetarian diet, Glutton Guide Shanghai has got you covered! You’ll get a healthy, delicious experience at these vegetarian restaurants. (And you might just find a cool bar or café afterward.)
East Asian Buddhists do not follow a vegetarian diet as strictly as other practitioners, but when they do, they do it well. Some restaurants offer meat substitutes, made from gluten, tofu and mushrooms, while others let the vegetables speak for themselves.
A member of the Fu family of restaurants by Shanghainese celebrity chef Tony Lu, Fu He Hui is the only one that doesn’t serve meat.Choose from three set menus of eight courses (priced at RMB 380, 680 or 880 per person) and expect an elegant and luxurious meal that even omnivores will swoon over. The inspiration is Buddhist (eight is the religion’s luckiest number, thus the pricing and number of courses), and the heavenly dishes change with the seasons. The restaurant – made up mostly of baofang (private rooms) – is decorated with local antiques from the restaurateur’s private collection. Some are allegedly worth millions! In 2017, it was ranked 48th on San Pellegrino’s Best Restaurants in Asia list. In 2015, it earned the prized Highest New Entry title.
This vegan restaurant has been catering to the herbivore crowd since 1922, but this is their lower-priced noodle & wonton shop in the former French Concession. The stripped down menu is a plus – the other shops make meat substitutes that underwhelm.
This Buddhist restaurant doubles as a grocer, bookstore and crystals vendor. The menu lists all the ingredients in English, so you’ll have a good idea of what you’re ordering. Don’t skip the excellent teas – their drink list is as extensive and innovative as the main menu. More info.
Don’t be surprised if the diners at the table next to you are monks dressed in robes with shaved heads. This vegetarian restaurant strictly adheres to the Buddhist tenets regarding food. This includes the Four Withouts: no MSG, no products designed to look or taste like meat, no fried food and no carbonated beverages. Thankfully the food is so good, you won’t miss any of those.
This contemporary Chinese vegetarian restaurant has expanded to neighboring Suzhou and Hangzhou with its local, organic food and focus on a plant-based lifestyle.(Plus it created Miss Ma, a macaroon brand that uses vegetables for flavors – it’s way better than it sounds.) There’s nothing homestyle about this eatery, so you can expect playful, avante garde Chinese dishes that are a pleasure for omnivores and vegetarians alike. The Bund location is extra fancy, so pick that one for a night out and trust the seasonal set menus.
If you enjoyed these restaurants and want to find out more about culinary traditions in Shanghai, check out Glutton Guide Shanghai for all of the best treats! From cool desserts to spicy Sichuan food and more, this food guide has it all!
Looking for Shanghai’s Best Sichuan food? Chuan cuisine – as Sichuan cuisine is known throughout China – relies heavily on five-alarm chili peppers and mouth-numbing Sichuan peppercorn to create spicy flavors that have made it world famous. The climate of the region is humid and cold, so the piquant dishes warm up the residents from the inside out. UNESCO also named Chengdu, the capital of Sichuan province, the first Asian “City of Gastronomy” in 2010. Pungent flavors run throughout the menu, with garlic, ginger and peanuts making it into most dishes. Here are five of Shanghai’s Best Sichuan restaurants.
Chuan Chuan Xiang Ma La Tang 串串香麻辣烫
This “mouth-numbingly spicy soup” doses its broth with 20 ingredients, including Sichuan peppercorns, fresh chilies, ginger, star anise and ginkgo nuts. Pick your soup’s fresh, raw fillers and place them in a basket where they’ll be counted up by the cashier before stewing in the fragrant broth. Don’t forget a squirt of peanut sauce and handful of cilantro to finish off your soup!
Dengji Shiyuan 邓记食园
The fact that a restaurant from land-locked Sichuan province offers one of the best crab dishes in town demonstrates Shanghai’s ability to bring together the best of the country’s cuisines and ingredients. The crab dish that makes this restaurant famous relies on the pickled vegetables native to Sichuan, and all the supporting dishes are downright delicious.
Lu Dajie 卢大姐
If the weather is cool out, it’s a great time to eat goat meat soup, considered to be warming in Traditional Chinese Medicine. Big Sister Lu brought her secret family recipe from Sichuan province and is slowly converting Shanghai’s diners. They opened a second branch in 2013. Tender goat meat stew with bones for six hours, and results in a rich, layered broth. The large soup version comes hotpot style, with vegetables, noodles and a generous helping of meat. The spicy cold noodles are also a must-order, but the whole menu features classic regional dishes that warrant a try. More info.
Yu Xin 俞信
Since 1993, Yu Xin’s chefs shipped their herbs and peppers from Sichuan to their Beijing & Shanghai restaurants. Their water-poached fish is one of the most recommended dishes on Dianping (China’s Yelp), so don’t miss it. There’s no reservations after 6pm, so bring a book if you plan to go during peak meal times.
Xiaochu Mian 小厨面
Straight from China’s spiciest province, Xiaochu Mian dishes up noodles from three unassuming locations on Shanghai’s east side (Pudong). In an area dominated by new malls and soulless restaurant conglomerates, the mini-chain is a fiery breath of fresh air. The noodles mingle with Sichuan peppercorns (椒 huājiāo), creating the mouth-numbing flavor of the region.
Looking for more info on Shanghai’s best Sichuan restaurants? Download Glutton Guide Shanghaiand you’ll get detailed address info in both English & Mandarin, as well as a bilingual ordering guide for all of these restaurants and more. Now you can visit Shanghai and eat like a local!
Get your red underwear out! It’s time to welcome the Year of the Rooster in China, which means feasting at home with your family, as many of our favorite mom-and-pop owned places in Shanghai & Beijing are closed. So what should you make for your Chinese New Year’s Eve meal? Here’s our favorite Chinese New Year foods. Gongxi facai to you and yours!
Smoked Fish, Braised Duck, Pork Belly & Sausages
The month before Chinese New Year hits is prep time. In Shanghai, you’ll spot eaves hanging with whole pike, split open and drying in the wind. Air-dried sausages, pork belly and whole ducks make up edible, al fresco chandeliers, curing the meats and ensuring no one goes hungry despite all the restaurant closures.
A Whole Fish
On Chinese New Year’s eve dinner (aka Reunion Dinner – 团圆饭, tuányuánfàn or 年夜饭, nián yè fàn), it is traditional to serve an entire, intact fish. The word for fish (鱼 – yú) is a homophone for the word abundance (余 – yú), so the fish represents abundance in the CNY idiom: Have abundance (fish) every year (年年有余(鱼). Other symbolic dishes at this dinner include:
Hair vegetable (an algae that looks like hair, which is a homophone for facai – meaning to make money)
Glutinous rice cakes (a homophone for niangao – to have a year of more prosperity)
Spring rolls (they resemble gold bars when deep-fried)
Lettuce (a homophone for shengcai, which also means to make money)
Communism at its finest, amirite?
On Chinese New Year’s Eve, family members gather in the kitchen to wrap dumplings. They are not part of the official eve feast. Instead families eat dumplings as fuel throughout the night to keep people awake for all that firework lighting and spirit shooing. They are boiled in batches to order as everyone tries to stay awake to greet the new year. In addition, they also look like gold ingots from the Ming Dynasty and represent money. Some parents tuck a coin into a “lucky dumpling” and whoever’s chopsticks find that one will be the luckiest for that upcoming year. Want to make your own dumplings? Here’s our recipe for traditional boiled dumplings from scratch.
Chinese New Year’s Day is a time for visiting with friends and family, and you must always feed your visitors snacks! Tangerines (桔 jú), which come into season at just the right time, symbolize good luck (吉 jí), as the characters and pronunciation are very similar. Oranges (橙 chén) sound like success (成 chéng). Pumpkin seeds(南瓜子 nánguāzǐ) represent fertility as both a seed and a rhyme for male children (男娃子 nánwázi).
Yuan Xiao (Tang Yuan)
This is not technically a Chinese New Year food, as you eat these glutinous rice ball on Lantern Festival (the holiday that marks the end of Spring Festival). This year, Lantern Festival falls on Feb 11, so most restaurants will be re-opened. Head to Mei Xin Snack House to try them. It’s been balling up these bite-sized stuffed dumplings for 92 years, and serves savory (pork) and sweet (black sesame). You can buy them raw to take home or eat them on site. The address is 105 Shanxi Bei Lu, near Weihai Lu
To find out more about Chinese New Year traditions and where to eat in China, download Glutton Guide. The digital guidebook is available in Shanghai and Beijing.
On the eve of Spring Festival, family members in China gather in the kitchen to wrap dumplings. The family’s Chinese New Year dumpling recipe changes from Liu to Chen, but this tried and true method will make sure to keep your family fueled for a night of fireworks and evil spirit shooing. Some parents tuck a coin into a “lucky dumpling” and whoever’s chopsticks find that one will be the luckiest for that upcoming year. Want to make your own dumplings? Here’s our traditional Chinese New year dumpling recipe so you can make them from scratch.
Boiled Dumpling Recipe
Ingredients (Dumpling Wrappers)
3 cups flour (finely milled, or dumpling flour if you can find it
~1 cup cold water
Note: You can also buy premade dumpling wrappers at most Asian grocery stores.
Method (Dumpling wrapper)
Create a well and slowly pour in cold water, mixing with your hands and adding water as necessary until the dough no longer sticks to your hand. Knead the dough into a ball. Cover and let rest for 30 minutes. When the dough is ready, divide it into 50-60 small pieces, then roll each piece into a ball. Flatten the ball in the palm of your hands and using a rolling pin, roll 3 times then turn 90 degrees and roll 3 times. Continue doing this until the dumpling wrapper hangs over your four fingers when placed together.
Ingredients (Dumpling Stuffing)
1 cup 30% fatty ground pork
1.5 cups minced cabbage
½ green onion
1 minced clove garlic
1 tsp minced ginger root
1 tbsp soy sauce
1 tsp salt
1 tsp white pepper
2 tbsp sesame oil
1 tsp sugar
1 tbsp huangjiu / Shaoxing wine (sherry works as a substitute)
Method (Dumpling stuffing)
To start your dumpling recipe, sprinkle the cabbage with salt and let it sit for 10 minutes. While the cabbage is sitting, add the green onion, ginger, garlic, soy sauce, rice wine, sesame oil, white pepper, salt and sugar to the minced pork and mix thoroughly.
Wrap the cabbage in a dish towel and squeeze out the excess water. Then place the cabbage in a bowl, add the pork mixture to the cabbage and mix thoroughly.
Add about 1 tbsp or less of the mixture to the middle of each dumpling wrapper. Pull the bottom half of the wrapper up to meet the top half and pinch on one side, then continue the process all the way to the other end and pinch it closed. You must close it completely so it doesn’t fall apart when boiling. This is definitely a case of a picture is worth a thousand words, so watch this video to see a master home chef at work.
For an easier method, you can take a bowl of water and dip your finger into the bowl, drawing a line of water across the top edge of the dumpling wrapper before pulling up the bottom half and squeezing them together. Then flour a plate to place to dumplings on and make sure they don’t touch.
Once you’ve wrapped all your dumplings, set a pot of water to boil. When it’s boiling, add in some of your dumplings and let cook for 5 minutes or until cooked through. Then repeat until all the dumplings are cooked. Served hot.
For dipping, use light soy sauce, sesame oil, a splash of rice wine vinegar and garlic (northeastern tradition) or rice wine vinegar and chili sauce.
To find out more about Chinese New Year traditions and where to eat in China, download Glutton Guide. The digital guidebook is available inShanghaiand Beijing.
If you spent July & August in a dark room with the air conditioner on high, we don’t blame you. But now with September in full swing, it’s time to maximize your al fresco drinking time. Find a perch on one these rooftops or terraces, and order a round to toast a farewell to the scorching summer.
For more on Shanghai’s best places to drink – both outdoor and in – pick up a copy of Glutton Guide Shanghai. The book’s second edition was updated in August 2016, covering even more of the best places for an outdoor tipple.
The best bet for stunning views on a clear day, Flair’s 58th floor patio is the highest al fresco bar in the city. While the tables outside command a hefty minimum charge, especially on weekend nights, even those ordering drinks inside can wander to the patio to soak in the view and take a few pictures. There are higher options (like the new Shanghai Tower), but Flair lets you feel the wind in your hair. Call ahead for reservations and exact minimum table charges, as they are subject to change.
Ritz-Carlton Pudong, 58F, 8 Shiji Da Dao, near Lujiazui Huan Lu. 世纪大道8号上海浦东丽思卡尔顿酒店58楼近陆家嘴环路. Subway: Line 2 – Lujiazui. Tel: +86 21 2020 1778. Hours: 5:30pm-2am.
Boxing Cat Brewery ($$, FFC)
Started in 2008 and led by US-native and prolific restaurateur Kelly Lee, Boxing Cat Brewery kick-started Shanghai’s microbrewery movement and never looked back. Now with two welcoming locations – both kitted out with outdoor drinking areas – the brewery aims to please expats looking for a quality microbrew. With an accompanying restaurant featuring spicy southern flavors from along the I-10 freeway corridor, the food is an excellent accompaniment to the range of beers here.
Original FFC location: 82 Fuxing Xi Lu, near Yongfu Lu. 复兴路82号近永福路. Subway: Line 10 – Shanghai Library. Tel: +86 21 6431 2091.
Second FFC location: Sinan Mansions, Unit 26A, 519 Fuxing Zhong Lu, near Sinan Lu. 思南公馆复兴中路519号26A 近思南路. Subway: Line 1/10/12 – South Shaanxi Road. Tel: +86 21 6426 0360.
Situated at the south end of the Puxi (west) side of the river, Char Bar sits atop the Hotel Indigo and commands a stunning view, encompassing both sides of the river (pictured above). Look out to the northwest for the gorgeous colonial buildings of the former British Concession area and to the east to take in Lujiazui, the city’s skyscraper-ed financial district. With a large outdoor deck, reservable VIP couches and creative cocktails, Char has definite wow factor.
Hotel Indigo, 29-31F, 585 Zhongshan Dong Er Lu, near Dongmen Lu. 上海外滩英迪格酒店, 中山东二路585号29-31楼近东门路. Subway: Line 10 – Yuyuan Garden. Tel: +86 21 3302 9995. Hours: 6pm-late.
Jackie’s Beer Nest
This teeny, tiny beer bar has over 80 imported beers in its wall-to-wall refrigerators, as well as the largest selection of locally-made craft beers (and the occasional cider) on tap. Some of Jackie’s stuff is home-brewed (and pretty darn good), while other drafts come from Chengdu, Nanjing and other regional areas. The taps change regularly with the seasons, and the tables spill out onto the impromptu sidewalk patio to make room for customers.
76 Zhaozhou Lu, near Dongtai Lu. 肇周路76号, 近东台路. Subway: Line 8/10 – Laoximen. Tel: +86 138 1650 2260. Hours: 5:30-10pm.
While most view bars situate themselves along the Huangpu River to feature the iconic Shanghai skyline, Kartel goes in the other direction. The leafy streets of the former French Concession generally feature lower buildings, so the sixth floor rooftop presents a unique view over the historic villas that dot the area, as well as the skyscrapers beyond. Chic interior design and well-mixed cocktails are the cherry on top.
5F, 1 Xiangyang Bei Lu, near Julu Lu. 襄阳北路1号5楼近巨鹿路. Subway: Line 2/7 – Jing’an Temple. Tel: +86 21 5404 2899. Hours: 6pm-2am. Happy Hour: 6-8pm.
The bigger, lusher Maya is one of Shanghai’s best restaurants from south of the border, but the same tequila-loving restaurateurs took things to new heights when they opened Mayita in 2014. The menu is basically the same as Maya, just pared down to the most popular dishes. What really helps this little sister restaurant win the sibling rivalry is its palatial patio. Views across the river to Pudong’s imposing skyscrapers go great with a pitcher of equally strong margaritas.
6F, 98 Shouning Lu, near Xizang Nan Lu (entrance inside Fraser Residences). 寿宁路98号近西藏南路. Subway: Line 8 – Dashijie. Tel: +86 21 6334 3288. Hours: Mon-Fri 11am-2:30pm & 5pm-late, Sat-Sun 11am-late.
One of Shanghai’s best hidden terraces, this wine shop sells bottles at 10 per cent off if you drink in house. If you prefer sips instead of full bottles, hit up their Enomatic wine dispenser for card-carrying members, which offers a range of prices and varietals for the indecisive. Their knowledgeable staff is always happy to help if you’re looking for some guidance.
Tucked into an alleyway heritage building, Zhang Yuan, a compact complex of restaurants and bars, is a great place to barhop. On a nice day, settle into a session at Tap House. They have the largest selection of beers on tap in town, and a terrace to match. Next door, Starling offers up cocktails inspired by Southeast Asia’s colonial days (think Tom Yam Coladas). If it starts to rain, head to the second floor of Building A, Logan’s Punch pours exceptionally strong drinks – you’ve been warned – and one floor up is El Ocho, a Spanish-inspired cocktail bar and the eighth F&B establishment for El Willy. They mix some of Shanghai’s most interesting drinks indoors.
99 Taixing Lu, near Wujiang Lu. 泰兴路99号张园近吴江路. Subway: Line 2/12/13 – West Nanjing Road. Hours: Each bar has their own closing hours, but many go well past 2am.
Yongkang Lu is Shanghai’s own little stretch of Williamsburg. The two-block street features hipster bars, bottle shops and foreign food stores that the young international crowd loves. The sudden popularity of the area took locals by surprise, and noise complaints force an early street wide last call (10pm). Now it is the perfect first-stop for happy hours and daydrinking when the weather is nice. There have been a couple closings this summer, so get there soon – before it’s all gone.
Yongkang Lu, near Xiangyang Lu. 永康路近襄阳路. Subway: Line 1/10/12 – South Shaanxi Road. Hours: Most bars close their al fresco activities by 10pm.
For more on Shanghai’s best places to drink, pick up a copy of Glutton Guide Shanghai.The book’s second edition was updated in August 2016, covering even more of the best places for an outdoor tipple.
In April 2016, Celebrity Chefs Emeril Lagasse and Mario Batali came to Shanghai to film a new food travel series for Amazon Prime: Eat the World with Emeril Lagasse. The mission: discover the city’s xiaolongbao culture and make their own version of it.
Zun Ke Lai
First up, Chefs Mario Batali & Emeril Lagasse head to Zun Ke Lai (尊克莱), the winner of the Shanghai Soup Dumpling Index’s formula for best xlb.
The Shanghai Soup Dumpling Index, a “scientific” investigation of the local specialty, named this cafeteria style restaurant the best XLB purveyor in the city. Its whisper-thin wrappers put it over the edge, and the moreish soup inside is up there with the best of them.
666 Tianyaoqiao Lu, at Shanghai Indoor Stadium, #5 escalator. 天桥 666号万体场5号扶梯. Subway: Line 1/3/4 – Shanghai Indoor Stadium. Tel: No phone. Hours: 10:30am-10pm (xlb often sell out by dinner). Menu: Chinese only.
Then, Emeril & Mario take their chopsticks to Jiajia Tangbao (佳家汤包), a Shanghai institution since 1905.
With seven locations around town, Jiajia Tangbao is the most famous hole-in-the-wall chain in Shanghai and has an abbreviated English menu. The original Huanghe Lu shop is conveniently located across the street from shengjianbao chain Yangs’ Fried Dumplings, making it the perfect two-birds, one-stone stop for visitors without much time to dive into the street food culture.
90 Huanghe Lu, near Fengyang Lu. Subway: Line 1/2/8 – People’s Square. Tel: +86 21 6327 6878. Hours: 7:30am-8pm. Menu: Chinese & an abbreviated English menu.
Once they had tasted the dumplings, Emeril & Mario pow-wowed on what variations of xlb to make and headed to a local wet market to shop for their own ingredients.
There are wet markets every couple of blocks in Shanghai, but Fuxing Lu Wet Market beats out the competitors thanks to its ready-made snack section. From freshly baked pancakes to candied lotus roots to roasted ducks, this market ensures you’ll never have to grocery shop hungry. In addition to selling fresh produce, meats and fish, the market also has an import store on the second floor. More info.
1239 Fuxing Zhong Lu, near Xiangyang Lu复兴中路1239号在襄阳路. Subway: Line 1/10 – Shaanxi Nan Lu. Hours: roughly 6am-6pm.
Guyi Garden Restaurant
Finally, the chefs headed to Guyi Garden Restaurant, the birthplace of xiaolongbao in Nanxiang.
Shanghai’s signature snack xiaolongbao, was invented in Nanxiang, a village- turned-suburb now a quick subway ride from downtown. Now a staple of the tourist path, Guyi Garden churns out tens of thousands of xiaolongbao a day on a human assembly line. Mario Batali made his soup dumplings from eel, while Emeril Lagasse added the soup to the outside of the xiaolongbao, making a broth from pig’s feet and stuffing the wontons with pork. They then fed them to the wait staff and the restaurant’s boss to see who won battle xiaolongbao.
218 Huyi Highway, near Guyiyuan South Road. 沪宜公路218号近古漪园南路. Metro: Line 11 – Nanxiang Station. Tel: +86 21 5912 1335. Hours: 8am-7pm.
And check out our Glutton-in-Chief Jamie Barys (who got to be Emeril’s sous chef for the day!!!) with Mario & Emeril post-filming. This is pretty much the best day of her life!
Staying up to date with the best places to eat and drink in Shanghai’s fickle dining scene can feel like an uphill battle, unless you’re armed with Glutton Guide Shanghai: The Hungry Traveler’s Guidebook. The 2016 edition includes the addition of fast favorites like EAST Modern Eatery, Egg and Zotter Chocolate Theater, and also bids a fond farewell to several of the city’s best street food vendors and night markets as the government continues its crackdown on their activities. Don’t worry though, we’ve subbed in some new spots that the chengguan haven’t yet closed. You’ll never rock up to a closed shop if you’ve got Glutton Guide on your phone.
If you purchased Glutton Guide Shanghai 2015, you are eligible for a free upgrade. Forward your purchase email to email@example.com and we will send you the latest edition with the most up-to-dates places to eat and drink in Shanghai.