Shanghai Blog

LARGE FLATBREAD 大饼 This is another of Shanghai's most popular breakfast dishes. The outer pastry is fairly brittle and crispy, whilst the filling tends to be more substantial. You can have either savoury or sweet versions. QIANG PASTRY  羌饼 There are two different types of Qiang pastries. One is made with a lot of oil to create a soft, yet fragrant flavour, whilst the other is made with very little oil. They're usually sprinkled with sesame seeds. Unfortunately Qiang pastry is now quite hard to find, as it's been replaced by the similar Harbin pastry. DEEP-FRIED DOUGH CAKE WITH ONIONS 葱油饼 Making these dough cakes is a very complicated process. Again they're becoming more and more difficult to find in Shanghai. BAO JIAO BU 包脚布 This wrap is made by mixing egg and flour into a batter, spreading the mix onto a hot plate, adding the ingredients of your choice and frying to perfection. TIGER PAW 老虎脚爪 The tiger

If you want to experience life as a true Shanghainese, you've come to the right place. Listed below are the top 7 traditional shanghai dumplings that you have to try while you are here. XIAO LONG BAO 小笼馒头 Xiao Long Bao were the very first traditional Shanghai snack. Now they've spread across China and are available with a multitude of fillings. SHENG JIAN MANTOU 生煎馒头 Fried dumplings were originally created years ago as a dessert because pastry chefs needed a way to cook dough without an oven. Nowadays they tend to be savoury as opposed to sweet. SMALL WONTONS 小混沌 Wontons usually have super thin, almost translucent skin which is filled with meat and then placed in a soup. LARGE WONTONS 大混沌 Large wontons are very similar to small wontons, but as you may have guessed from the name, just bigger. Wontons are a signature Shanghai dish, with the most popular filling being shepherd's purse. GUOTIE 锅贴 The surface of Guo Tie