Shanghai Foodie Guide: Explore the Expo & Savor Local Delights

When visiting a place, one always hopes to try the local cuisine. Shanghai, a melting pot of regional and international dishes, offers its most distinctive flavor in its native Shanghainese cuisine. It's also ideal for group outings with family, as ordering dishes is much easier with a larger party.

Lao Zheng Xing Restaurant is a renowned eatery famous for its Shanghainese cuisine. Its rise is closely tied to the development of this local culinary style. In the past, Shanghainese cuisine primarily catered to the working class—laborers and street vendors—who, due to their physically demanding jobs, preferred rich and hearty flavors. As a result, the cooking style favored “thick oil and dark soy sauce,” using generous amounts of soy sauce and rock sugar to create bold, savory, and sweet dishes. Even today, despite the influx of diverse international cuisines that have somewhat influenced local palates, you can still faintly detect the uniquely Shanghainese flavor experience at Lao Zheng Xing. Classic dishes known to old Shanghai, such as “Steamed Black Carp Cheeks and Tail,” “Stir-fried Pig’s Large Intestine with Greens,” and “Sautéed Shrimp in Hot Oil,” remain signature offerings.
 

Wang Bao He Restaurant is a historic establishment. It was originally founded in Shaoxing in the ninth year of the Qianlong Emperor’s reign (1744) by a man named Wang Shi from Shaoxing, before later relocating to Shanghai. The restaurant’s proudest specialty is the hairy crab, which ranks among the best in Shanghai. In fact, even outside of the peak hairy crab season, crabs are still available, though they are not considered the best time for crab-eating by locals.

Established in 1938, Mei Long Zhen has long been a leader in Shanghai’s dining scene. It was once a gathering spot for the arts community, frequented by renowned Yue opera performers, artists, musicians, and writers. Today, it serves as an important venue for hosting foreign guests. The main branch focuses on Sichuan cuisine and Yangzhou dim sum, while the Gan Ning branch specializes in Shanghai-style dishes. The Dry-Braised Large Prawns is a top signature dish, celebrated for its strong Sichuan flavors. The dish is highly popular, with tender prawns that can be easily shelled, revealing translucent and springy meat, while the golden roe in the head is especially delicious.