great dishes you can get in Shanghai
Although the city's oily, sugary and soy sauce-doused cuisine can't be heralded as the best eating on the mainland, we love our food here in Shanghai. And, in a city that offers so many culinary options, from roadside stalls to Michelin-starred restaurants, we wanted to celebrate that.To get more news about shanghai cuisine, you can visit shine news official website.
We just had to get this one out of the way first since no list of Shanghai's favorite foods would ever be complete without the mention of our famous soup dumpling, xiaolongbao. The dumpling, cleverly hiding its soup within its delicately pinched wrapper, has reached cult-like fanaticism in this city.
Even though it burns the mouths and tongues of novice dumpling eaters (Note: you have to puncture the dumpling wrapper to let out the steam, and then slurp the soup slowly before shoveling the xiaolongbao down), we just cannot live without this Shanghai classic. We love it so much, in fact, we've even taken a few xiaolongbao tours of Shanghai.
2. Di Shui Dong ribs
These fall-off-the-bone ribs are as succulent as they are tender. Sweetly braised in soy sauce, these put those miniature rib appetizers to utter shame. And, without the small bones found in those ubiquitous appetizers, the meat on these solid ribs can be inhaled in a matter of seconds.
3. Braised eggplant
Few truly love eggplant before they come to China, but once here, almost everyone's a convert to this purple veggie. Of all the eggplant dishes offered in this city, the braised version of this hearty vegetable is by far the most savory.
Stewed in shaoxing wine, soy sauce, vinegar, garlic, ginger, sugar, chilies and sometimes even pork, this Shanghai favorite has become a staple menu item at most restaurants. It boasts the perfect combo of saltiness, sweetness and savoriness -- and we don't feel so guilty eating it because it's a veggie.
4. Chicken of the fields: aka frog
Don't be grossed out. Below that slimy skin lies meat that is superior to chicken in every way. Frog is the soulmate to your cold Tsingtao, and Shanghai's four-legged answer to the buffalo wing. It's cheap and plentiful and, because of these qualities, we've found that virtually every restaurant line cook can whip up a masterful dish of frog.
Our favorite is the gan shao niu wa at Xiang Li Ba Ba: a large pizza-sized plate piled high with spicy, tender frog, crisped rice cake nubs, potato slices and bamboo. If you're a beginner try the San Gu Bullfrog.
5. The M Pavlova
Correction, the famous M Pavlova. Forget cocktails, trade in your yuan for a sweet slice of this meringue torte heaped with tropical fruit and glazed with tangy passion fruit sauce.
Dry and crispy on the outside and soft like angels once you dig in, the M Pavlova is far tastier than any beaten egg whites have the right to taste.
6. Grilled oysters
Shanghai is sea food foodie heaven and we have an entire street dedicated to oysters, mussels, scallops, crawfish and abalone (and for cheap!) to prove it. Every vendor on Shouning Lu has a slightly different take on three preparations of grilled oyster: oysters with black bean sauce, oysters with chili oil and garlic, and wannabe French oysters in "cheese" sauce.
7. Choose your own adventure ... in seafood
If you haven't visited the Tongchuan Lu seafood market strip, go. Go now. This is the place to test and refine your haggling skills as hunger will drive you to a new level of motivation.
Once you amass a selection of fresh seafood (you can buy everything from scallops to sea cucumber at restaurant prices if you negotiate, or take a Shanghainese speaking friend), take your seafood to any of the restaurants on the strip. The chefs will cook it all up so you can devour everything on the spot.
8. "The chicken has no sexual experience"
We appreciate tongzi ji, or young chicken, if only for hilariously awkward menu translations like the one above and contributions from the local vernacular ("tongzi ji" is slang for a younger man dating an older woman, or another name for a male virgin).
Tongzi ji are eaten for their especially tender meat, which is stir-fried with green peppers or edamame (the Japanese don't get to keep them all to themselves) or made into a medicinal soup.