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{{Short description|Cuisine originating from Shanghai, China}}
{{Cuisine_of China}}
{{Chinese
| c = 上海菜
| p = Shànghǎi cài
| wuu = zaon⁶ he⁵ tshe⁵
| altname = Hu cuisine
| s2 = 沪菜
| t2 = 滬菜
| p2 = Hù cài
| wuu2 = wu⁶ tshe⁵
| t = 
| s = 
| j = 
| mi = 
| ci = 
| order = st
}}
[[File:20090726 Birds on stick Shanghai Qibao Imgp1996.jpg|thumb|right|Skewered [[Common quail|quail]] is a common street food in [[Qibao|Qibao Town]], Shanghai.]]
'''Shanghai cuisine''' ({{zh|s=|p=Shànghǎi cài|l=|labels=|c=上海菜|t=|}}; [[Shanghainese]]: ''zaon⁶ he⁵ tshe¹''; [[International Phonetic Alphabet|IPA]]: [[Help:IPA/Wuu|[zɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹]]]), also known as '''Hu cuisine''' ({{zh|s=沪菜|p=Hù cài|l=|labels=|c=|t=滬菜}}; [[Shanghainese]]: ''wu⁶ tshe¹''; [[International Phonetic Alphabet|IPA]]: [[Help:IPA/Wuu|[ɦu¹¹ tsʰᴇ⁴⁴]]]), is a popular style of [[Chinese cuisine|Chinese food]]. In a narrow sense, Shanghai cuisine refers only to what is traditionally called '''Benbang cuisine''' ({{zh|s=本帮菜|t=本幫菜|p=Běnbāng cài|labels=no}}; ''pen⁵ paon¹ tshe⁵''; 'local cuisine') which originated in [[Shanghai]]. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring [[Jiangsu cuisine|Jiangsu]] and [[Zhejiang cuisine|Zhejiang]] provinces.

The dishes within the cuisine need to master the three elements of "color, aroma, and taste" ({{Lang-zh|c=色香味|labels=no}}).{{clarify|date=February 2023}} Like other cuisines within China, Shanghai cuisine emphasizes the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai cuisine resulted in a unique cooking style known as [[Haipai cuisine]] ({{Lang-zh|c=海派菜|labels=no}}).

==Characteristic features==
Shanghai cuisine is characterized by its use of [[soy sauce]], which gives dishes a red and shiny appearance. Both dark soy sauce and regular soy sauce are used in Shanghai cooking. Dark soy sauce creates a dark amber color in dishes, while regular soy sauce enhances the flavor. The four classic words used to describe Shanghai food are "{{Lang-zh|c=浓油赤酱|labels=no}}", which means that Shanghai food uses a considerable amount of oil and soy sauce. Dishes are prepared using various methods, such as [[baking]], [[Stew|stewing]], [[braising]], [[steaming]], and [[Deep frying|deep-frying]]. Seafood is also a prominent feature of Shanghai cuisine, with fish, crab, and chicken being made "drunken" using spirits and brisk cooking techniques. Salted meats and preserved vegetables are commonly used to enhance various dishes. Additionally, sugar plays an important role in Shanghai cuisine when used in combination with soy sauce. Rice is more commonly served than noodles or other wheat products. 

Shanghai cuisine aims to emphasize the original flavors of raw ingredients while utilizing condiments to enhance the taste. Compared to other Chinese cuisines, it has a mellower and slightly sweet taste. Sweet and sour is a typical Shanghai taste. Presentation is also a key aspect of Shanghai cuisine, with ingredients being meticulously cut and arranged to create a harmonious color scheme.

Interestingly, in the early 20th century, Shanghai families did not regularly include fish in their daily meals despite the city being a port town. Meat was considered a luxury, and meals typically consisted of vegetables, beans, and rice. Families would only consume meat or fish four times a month, on the second, eighth, sixteenth, and twenty-third days, which were known as ''dang hun''. Today, with greater awareness of nutrition, there is a higher demand for low-sugar and low-fat foods, and more vegetables are being incorporated into diets to promote healthier eating habits.

==History==
{{Expand section|date=December 2019}}
Shanghai cuisine is the youngest of the ten major cuisines of China, although it still has more than 400 years of history. Traditionally called Benbang cuisine, it originated in the [[Ming dynasty|Ming]] and [[Qing dynasty|Qing]] dynasties (<abbr>c.</abbr> 1368–1840). During the reign of [[Jiaqing Emperor|Emperor Jiaqing]] and [[Guangxu Emperor|Emperor Guangxu]] of the Qing Dynasty, a food stall was set up in the old city of Shanghai called "Shovel Bang" ({{Lang-zh|c=铲刀帮|labels=no}}).{{cn|date=January 2023}} After 1930, as Shanghai's industry and commerce rapidly developed, the main customers of Benbang cuisine were an emerging class of workers. As a result, the proportion of inexpensive dishes in Benbang cuisine began to decrease.

In the later part of the 19th century, after Shanghai became a major domestic and international trading port, Benbang dishes underwent substantial change. After the opening of Shanghai port in 1843, sixteen different catering schools opened in Shanghai.<ref>{{Cite web |title=海纳百川的本帮菜 |url=http://61.129.0.41/shzx/pjzh/content/de28bc13-8fc6-43ef-a4d6-0d5584d3de4e.html |access-date=2025-01-26 |website=61.129.0.41}}</ref> [[Anhui cuisine]] was the first to gain popularity in Shanghai, followed by Suxi cuisine, Cantonese cuisine, [[Huaiyang cuisine|Huaiyang]] cuisine, and Beijing cuisine. In the 1930s, Suxi cuisine was prevalent in almost half of Shanghai's restaurants. Guangdong cuisine was highly popular among both residents of Shanghai and foreigners. As a result of adopting influences from other cuisines, the flavors of Shanghai cuisine became more complex.<ref>{{Cite web |last=网易 |date=2019-09-04 |title=寻味上海① {{!}} 我们查了查本帮菜的户口簿，发现了它的祖宗。 |url=https://www.163.com/dy/article/EO8D1I9M0522A0I7.html |access-date=2022-04-22 |website=www.163.com}}</ref>

Western influence in Shanghai cuisine resulted in the development of a unique cooking style known as [[Haipai cuisine]] ({{Lang-zh|c=海派菜|labels=no}}). At the time, eating Western food was considered fashionable, but Chinese people initially struggled to adapt to certain aspects of Western cuisine, such as rare steak. Western food in Shanghai was influenced by many countries but formed its own distinct characteristics. Russian Shanghai Western food, which typically included one main dish and one soup (such as borscht, bread and butter), became particularly popular in Shanghai due to its economic benefits.{{what|when?|date=January 2023}} Before 1937, there were over 200 Western restaurants in Shanghai, particularly on Xiafei Road and [[Fuzhou Road]].<ref>{{Cite web |title=SHANGHAI FOOD STORIES - HAIPAI 海派 CUISINE |url=http://www.culture-shock-tours.com/blog/shanghai-food-stories-haipai-cuisine |archive-url=https://web.archive.org/web/20230131101349/https://www.culture-shock-tours.com/blog/shanghai-food-stories-haipai-cuisine |url-status=usurped |archive-date=January 31, 2023 |access-date=2022-04-22 |website=SHANGHAI FOOD STORIES - HAIPAI 海派 CUISINE |language=en}}</ref>

Nowadays, Shanghai's traditional cuisine is usually found only in home-cooked meals and some old Benbang restaurants. Shanghai is now more famous for its numerous exotic restaurants, especially those serving Japanese and French food.<ref>{{Cite web |title=上海故事 {{!}} "吃西菜到红房子"：海派西餐那些事_湃客_澎湃新闻-The Paper |url=https://www.thepaper.cn/newsDetail_forward_2647089 |access-date=2022-04-22 |website=www.thepaper.cn}}</ref>

==Notable dishes in Shanghai cuisine==

=== Breakfast ===
Breakfast food in Shanghai is varied and contains foods mainly made from wheat, rice, and flour. Many of them are influenced by [[Cantonese cuisine|Cantonese]], [[Jiangsu cuisine|Jiangsu]], and [[Zhejiang cuisine|Zhejiang]] cuisine, and through historical precipitation{{what|date=May 2022}}, these breakfasts have slowly become favorites of people in Shanghai today. The most classic Shanghai breakfast is called "The Four Warriors" ({{Zh|s=四大金刚|t=四大金剛|p=Sìdà Jīngāng|first=s|labels=no}}; ''sy⁵ du⁶ cin¹ kaon¹''). These are the four most popular breakfast choices for Shanghainese.<ref>{{Cite web |date=2018-11-13 |title=The Breakfast Foods You Have to Try in Shanghai |url=https://www.saveur.com/breakfast-street-food-shanghai-china/ |access-date=2022-04-22 |website=Saveur |language=en-US}}</ref>

* Glutinous rice rolls ({{Zh|c=粢飯|p=cīfàn|first=s|links=|labels=no}}; ''tshy¹ ve⁶'')
* [[Soy milk]] ({{Zh|s=豆浆|t=豆漿|p=dòujiāng|first=s|links=|labels=no}}; ''deu⁶ cian¹'')
* [[Chinese cruller]] ({{Zh|s=油条|t=油條|p=yóutiáo|first=s|links=|labels=no}}; ''yeu⁶ diau⁶'')
* Sesame pancake ({{Zh|s=大饼|t=大餅|p=dàbǐng|first=s|links=|labels=no}}; ''du⁶ pin⁵'')

===Seafood===
[[File:Shanghai hairy crab (4178989634).jpg|thumb|[[Chinese mitten crab|Shanghai hairy crab]]'s original taste is best preserved with steaming.]]Seafood is commonly seen in Shanghai cuisine. These are some popular dishes.
* Eel noodles ({{Zh|s=鳗鱼面|t=鰻魚麵|p=Mányú Miàn|first=s|links=|labels=no}}; ''moe⁶ ng⁶ mi⁶'') – Made with sliced eels and wheat noodles.<ref name=":0" />
*Scallion stewed [[crucian carp]] ({{Zh|s=葱烧鲫鱼|t=蔥燒鯽魚|p=Cōngshāo Jìyú|first=s|links=|labels=no}}; ''tshon¹ sau¹ ciq⁷ ng⁶'') – The preparation of this common crucian carp dish is quite involved and complex. It requires a significant amount of time to prepare, as the fish must be soaked in vinegar, deep-fried, stewed for a prolonged period, and cooled to make it tender enough to be consumed with all its bones. The difficulty in perfecting this dish, as well as its complexity, led to it being used as a test by families when recruiting a cook.<ref>{{citation|last=Lee|first=Jesse|title=上海味兒|year=2008|publisher=旗林文化|isbn=978-986-6655-14-2}}</ref>
* [[Chinese mitten crab|Shanghai hairy crab]] ({{Zh|c=上海毛蟹|p=Shànghǎi Máo Xiè|first=s|labels=no}}; ''zaon⁶ he⁵ mau⁶ ha⁵'') – A variety of [[Chinese mitten crab]]. The crab is usually steamed with ginger, and eaten with a dipping sauce of rice vinegar, sugar, and ginger. Crab meat can be mixed with lard to make ''xiefen'', or consumed in [[xiaolongbao]] or with [[tofu]].<ref>{{cite web|url=http://www.thatsmags.com/shanghai/post/7831/the-thats-guide-to-gorging-on-the-shanghai-delicacy-hairy-crab|title=The That's Guide to Gorging on Shanghai Hairy Crab|website=www.thatsmags.com|url-status=live|archive-url=https://web.archive.org/web/20190411094231/https://www.thatsmags.com/shanghai/post/7831/the-thats-guide-to-gorging-on-the-shanghai-delicacy-hairy-crab|archive-date=11 April 2019|access-date=10 August 2019}}</ref><ref name="zoo">"[http://www.jiuduansha.org.cn/en/english6.htm Zoobenthos] {{webarchive|url=https://web.archive.org/web/20150109070419/http://www.jiuduansha.org.cn/en/english6.htm|date=2015-01-09}}". The Shanghai Jiuduansha Wetland Nature Reserve (Shanghai), 2014.</ref>
* Squirrel-shaped [[Siniperca chuatsi|mandarin fish]] ({{Zh|s=松鼠桂鱼|t=松鼠桂魚|p=Sōngshǔ Guīyú|first=s|labels=no}}; ''son¹ tshy⁵ kue⁵ ng⁶'') – This dish features fresh mandarin fish and combines sweet and sour flavors.<ref>{{cite web |script-title=zh:名家名菜—松鼠鳜鱼 |url=https://home.meishichina.com/recipe-229687.html |url-status=dead |archive-url=https://web.archive.org/web/20190828111519/https://home.meishichina.com/recipe-229687.html |archive-date=28 August 2019 |access-date=28 August 2019 |website=home.meishichina.com}}</ref> The fish is deep-fried and has a crispy exterior and soft interior. The dish is yellow and red, and it is displayed in the shape of a squirrel when plated. Hot broth is poured over it, which produces a high-pitched sound. It could be referring to a cooking technique where the addition of hot liquid (like broth) to certain ingredients (perhaps something crispy or dry) results in a distinct sound, typically due to the rapid steaming or bubbling.{{what|date=January 2023|reason=}}
* Crystal shrimp ({{Zh|s=水晶虾仁|t=水晶蝦仁|p=Shuǐjīng xiārén|first=s|labels=no}}) – A dish featuring shrimp and eggs, with no additional ingredients. The shrimp is cooked until just translucent, giving its "crystal" name. Well-prepared crystal shrimp is tender yet crispy, with a robust shrimp flavor and a reddish hue tinged with milky white.<ref>{{Cite web |title=Crystal Shrimp |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/d4da0aa86da24fee90f85a957ea78f3a.html |url-status=dead |archive-url=https://web.archive.org/web/20231231203201/https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/d4da0aa86da24fee90f85a957ea78f3a.html |archive-date=31 December 2023 |access-date=2024-07-10 |website=english.shanghai.gov.cn}}</ref>

===Meat and poultry===

* [[Beggar's Chicken|Beggar's chicken]] ({{Zh|s=叫花鸡|t=叫花雞|p=jiàohuā jī|first=s|labels=no}}; ''ciau⁵ ho⁵ ci¹'' or ''ciau⁵ hua⁵ ci¹'') – Beggar's chicken calls for a chicken wrapped in lotus leaves, encased in mud, and roasted in fire, resulting in a slice of delicious and tender meat. According to a legend, a beggar in the [[Qing dynasty]] stole and hid a chicken under mud, hence the name of the dish.<ref name=":0">{{Cite web|url=https://theculturetrip.com/asia/china/articles/10-traditional-shanghainese-dishes-you-must-try/|title=Traditional Shanghainese Dishes You Must Try|last=Deason|first=Rachel|website=Culture Trip|date=14 February 2017 |access-date=2019-12-15}}</ref>
* [[File:狮子楼狮子头.jpg|thumb|'''Lion's Head''']][[Lion's Head (food)|Lion's head]] ({{Zh|s=狮子头|t=獅子頭|p=shīzi tóu|first=s|labels=no}}; ''sy¹ tsy⁵ deu⁶'') – This dish gets its name from the shape of the pork meatball resembling a lion's head and the cabbage, or other vegetables, resembling the lion's mane. It is served in two varieties: white (or plain) and red. The red version is cooked with soy sauce and is typically served in a white pot.<ref name=":0" />
* [[Red braised pork belly]] ({{Zh|s=红烧肉|t=紅燒肉|p=hóngshāo ròu|first=s|labels=no}}; ''ghon⁶ sau¹ gnioq⁸'') – Braised pork belly cooked in Shanghainese soy sauce for a long time, resulting in a lump of juicy and tender meat.<ref name=":0" />[[File:截屏2022-04-21 21.38.19.png|thumb|Red braised pork belly, a classic Shanghai dish]]
* Sweet and sour spareribs ({{Zh|c=糖醋排骨|p=táng cù páigǔ|first=s|labels=no}}; ''daon⁶ tshu⁵ ba⁶ kueq⁷'') – The fresh pork ribs, which appear shiny and red after being cooked, are traditionally deep-fried, then coated in a sweet and sour sauce.<ref>{{cite web|url=https://www.meishij.net/zuofa/shanghaitangcuxiaopai.html|website=www.meishij.net|script-title=zh:上海糖醋小排|url-status=live|archive-url=https://web.archive.org/web/20190829035531/https://www.meishij.net/zuofa/shanghaitangcuxiaopai.html|archive-date=29 August 2019|access-date=29 August 2019}}</ref>
[[File:Shanghai Fried Noodles（上海炒面).jpg|thumb|Fried noodles with bok choy and pork with a soy sauce base]]
* [[Dongpo pork]] ({{ZH|s=东坡肉|p=dōngpōròu}}) - The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, while retaining the skin.
* Pork ribs and rice cakes ({{Zh|s=排骨年糕|t=|p=Páigǔ niángāo|first=s|labels=no}}) - A traditional dish in Shanghai. This dish uses pork ribs paired with small and thin rice cakes, which are cooked through oil blanching and simmering. The pork ribs have a golden color, a crispy surface, and tender meat while the rice cakes are soft and chewy.<ref>{{Cite web |title=Pork Chops and Rice Cakes |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20240111/e8d99f859eb64285adaebee1a7139aa2.html |url-status=dead |archive-url=https://web.archive.org/web/20240710122715/https://english.shanghai.gov.cn/en-SpecialtyFood/20240111/e8d99f859eb64285adaebee1a7139aa2.html |archive-date=10 July 2024 |access-date=2024-07-10 |website=english.shanghai.gov.cn}}</ref>

=== Noodles ===
* [[Shanghai fried noodles]] ({{Zh|s=上海炒面|t=上海炒麵|p=Shànghǎi Chǎomiàn|first=s|labels=no}}; ''zaon⁶ he⁵ tshau⁵ mi⁶'') – Shanghai fried noodles are fried thick noodles (sometimes [[udon]]) with soy sauce. It is most commonly cooked with [[bok choy]] and pork.<ref>{{Cite web|date=2014-12-14|title=Shanghai Fried Noodles (Cu Chao Mian)|url=https://thewoksoflife.com/shanghai-fried-noodles/|access-date=2020-09-30|website=The Woks of Life|language=en-US}}</ref>
* Chilled noodles ({{Zh|s=冷面|t=冷麵|p=Lěngmiàn|first=s|labels=no}}; ''lan⁶ mi⁶'') – This dish is a combination of chilled noodles mixed with various sauces and toppings. Traditionally, the noodles are steamed before being cooked for improved flavor. After the noodles are cooled, they are mixed with sesame oil, soy sauce, and [[peanut sauce]].<ref>{{Cite web |last=Tan |first=Tony |title=Shanghai-style chilled noodles recipe |url=https://www.gourmettraveller.com.au/recipes/chefs-recipes/shanghai-style-chilled-noodles-16757 |access-date=2020-09-30 |website=Gourmet Traveller |date=11 January 2019 |language=en}}</ref> People often add additional toppings when making it at home, and commonly use leftover food they have in the fridge.
* [[Noodle soup]] ({{Zh|s=汤面|t=湯麵|p=Tāngmiàn|first=s|labels=no}}; ''thaon¹ mi⁶'') – [[Su-style noodles]] are a common type of noodle soup. There are two different soup bases, and it is typically garnished with various toppings, mostly meat.
* Scallion oil noodles ({{Zh|s=葱油拌面|t=蔥油拌麵|p=Cōng yóu bàn miàn|first=s|labels=no}}) ''–'' A popular noodle dish in Shanghai that can be found in many local restaurants and food stalls. The scallion oil is made by crisping and browning chopped scallions in hot oil. The dish is then coated in scallion oil, soy sauce, and spices, blending savory, sweet, and mildly spicy flavors.<ref>{{Cite web |title=Scallion Oil Noodles |url=https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/0e8ff0805e0a47cea153f3907a6fc744.html |url-status=dead |archive-url=https://web.archive.org/web/20240710122714/https://english.shanghai.gov.cn/en-SpecialtyFood/20231205/0e8ff0805e0a47cea153f3907a6fc744.html |archive-date=10 July 2024 |access-date=2024-07-10 |website=english.shanghai.gov.cn}}</ref>

=== Soup ===

* [[File:Borscht served.jpg|thumb|A bowl of borscht garnished with sour cream and dill]][[Borscht]] ({{Zh|s=罗宋汤|t=羅宋湯|p=Luósòng Tāng|first=s|labels=no}}; ''lu⁶ son⁵ thaon¹'') – This dish is a combination of tomatoes and beef. It is considered a classic Shanghai dish that incorporates local elements of Shanghai cuisine. Originally introduced to Shanghai from Russia, it has now become a common dish in Shanghai homes.<ref>{{Cite web |date=2018-10-27 |title=Shanghai-Style Red Vegetable Soup (罗宋汤 - Luo Song Tang) |url=https://thewoksoflife.com/red-vegetable-soup-shanghai-luo-song-tang/ |access-date=2022-04-23 |website=The Woks of Life |language=en-US}}</ref>

[[File:Xiao long bao closeup in Shanghai.jpg|thumb|[[Xiaolongbao]], a type of steamed bun from the [[Jiangnan]] region]]

=== Snacks ===
* [[File:Sheng Jian Bao on a pan.jpg|thumb|'''Shengjian mantou''']][[Shengjian mantou]] ({{Zh|c=|s=生煎馒头|t=生煎饅頭|p=Shēngjiān Mántóu|first=s|labels=no}}; ''san¹ ci¹ moe⁶ deu⁶'') or Shengjianbao ({{Zh|c=生煎包|s=|t=|p=Shēngjiān bāo|first=s|labels=no}}; ''san¹ ci¹ pau¹'') – A Shanghai mantou is a round bun filled with pork, similar to a xiaolongbao but thicker due to the addition of yeast. It is pan-fried and topped with sesame seeds and chopped scallions for flavor.<ref name=":1">{{Cite web|url=https://www.vice.com/en/article/a-guide-to-14-of-the-most-iconic-foods-in-shanghai/|title=A Guide to 14 of the Most Iconic Foods in Shanghai|author-link=Clarissa Wei|last=Wei|first=Clarissa|date=2017-04-27|website=Vice|language=en|access-date=2019-12-15}}</ref>
* [[Xiaolongbao]] ({{Zh|c=|s=小笼包|t=小籠包|p=Xiǎolóngbāo|first=s|labels=no}}; ''shiau⁵ lon⁶ pau¹'', known locally as {{Zh|c=|s=小笼馒头|t=小籠饅頭|first=s|labels=no}}; ''shiau⁵ lon⁶ moe⁶ deu⁶'') – A type of steamed dumpling made with a thin skin of dough and stuffed with pork or minced crab meat, and soup. The delicious soup stays inside the dumpling until it is bitten.
*[[Jiaozi#Guotie|Guotie]] ({{Zh|c=|s=锅贴|t=鍋貼|m=Guōtiē|first=s|labels=no}}; ''ku¹ thiq⁷'') or potstickers – Essentially [[Jiaozi]] (Chinese dumplings), but rather than being boiled or steamed, they are first fried in oil on one side, then steamed by adding a small amount of water and covering the pan. When the water evaporates, the dumpling is crispy on one side and soft and chewy on the other. Traditionally, guotie is filled with [[ground pork]] and finely chopped Chinese scallions or cabbage.<ref>{{cite web|url=https://almostlanding.com/types-of-chinese-dumplings-shanghai-dumpling-guide/ |website=almostlanding.com |title=7 Types Of Chinese Dumplings In Shanghai: Dumpling Guide|date=2 June 2020 |access-date=21 December 2020}}</ref>
*Savory [[Mooncake|mooncakes]] ({{Zh|c=|s=鲜肉月饼|t=鮮肉月餅|m=Xiānròu Yuèbǐng|first=s|labels=no}}; ''shi¹ gnioq⁸ yuq⁸ pin⁵'') – Mooncakes consumed in other parts of China are usually sweet, with fillings such as sesame seeds, walnuts, and [[red bean paste]]. However, in Shanghai, during the [[Mid-Autumn Festival]], locals consume a savory version of mooncakes filled with meat.<ref>{{Cite web |date=2015-09-19 |title=Shanghai Savory Mooncakes (Xian Rou Yue Bing) |url=https://thewoksoflife.com/savory-mooncakes/ |access-date=2022-04-23 |website=The Woks of Life |language=en-US}}</ref> This type of mooncake is usually only available at select local restaurants.

=== Desserts ===

* [[Tangyuan (food)|Tangyuan]] ({{Zh|c=|s=汤圆|t=湯圓|p=Tāngyuán|first=s|labels=no}}; ''thaon¹ yoe⁶'') – A type of sweet dumpling made of glutinous rice flour and stuffed with black sesame. [[Qibao]] has a number of tangyuan vendors.<ref name=":1" />

==See also==
* [[Chinese cuisine]]
* [[Haipai cuisine]]
*[[Jiangsu cuisine]]
* [[List of Chinese dishes]]

==References==
{{Reflist}}

==External links==
{{Commons category|Cuisine of Shanghai}}
*china.org.cn [http://www.china.org.cn/top10/2011-09/12/content_23385283.htm Top 10 most famous Shanghai snacks] September 12, 2011

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