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Shanghai China Food, dining and restaurants


Shanghainese cuisine is a refined version of the nearby provinces, placing emphasis on the usage of seafood and sauces. Fish, eel, crab and chicken are usually served raw, with dipping containing alcohol and spices. Salted meats and vegetables are commonly used to spice the dish. The sugar is used in many meals as "secret ingredient", which non-natives cannot easily identify. The most notable dish of this type of cooking is "sweet and sour spare ribs". Generally, due to use of spices the taste is not so much sweet but rather savory.

Probably the most famous specialty is the "Beggar's Chicken" wrapped in lotus leaves and baked in clay. Lime-and-ginger flavoured "1000-year-old" eggs are also popular. The braised meat ball and the Stinky Tofu are other Shanghainese specialties. The location with easy access to the sea and the river determined the extensive use of seafood and fresh water products. Shanghainese hairy crab is a popular local delicacy.

Shanghainese portions are quite small, but very well served. The menus are elaborate and, unlike Cantonese cuisine, have separate dessert sections. The city's cosmopolitan population contributed much to the culinary diversity. There are restaurants, featuring almost all the world cuisines.

Jean-Georges is an upscale French eatery with chic design and established reputation. M on the Bund serves Mediterranean and Australian cuisine. The adjoining Glamour Bar offers great pre-dinner drinks. Jade on 36 is a sky-high 36-floor restaurant with lavish design and inventive cuisine based on modern French traditions.

A Future Perfect is a stylish fusion restaurant, blending German, French, Asian, North American and Latin American traditions. Simply Thai offers the best Thai food in the city. T8 is perfect for business lunches with its stylish setting and Asian-Nediterranean dishes. Azul/Viva is a very trendy neo-Latin eatery.

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