Joe's Shanghai

Pork Xiao Long Bao

Thin-skinned dumplings filled with seasoned pork and a pool of hot, gelatinous broth that turns liquid when steamed — the defining dish of this restaurant and a New York benchmark.

Crab Meat with Pork Soup Dumplings

The signature — plump dumplings bursting with sweet crab and savory pork broth. Still the best thing on the menu.

Crab and Pork Xiao Long Bao

The premium version of the house soup dumpling, with crab roe added to the pork filling for a briny, oceanic richness that elevates the broth noticeably.

Pork Soup Dumplings

The more affordable version — still juicy with rich pork broth, just missing the crab sweetness.

Pan Fried Crispy Noodle

A thick noodle cake fried until golden and crunchy, topped with a saucy stir-fry.

Shanghai Style Braised Pork

Slow-braised pork belly in a sweet soy and Shaoxing wine sauce — lacquered, tender, and deeply savory, a classic hong shao rou that holds up to any version in the city.

Kung Pao Chicken

A competent but pricey rendition of the classic — peanuts, peppers, and tender chicken.

Scallion and Ginger Whole Fish

Steamed or wok-cooked whole fish finished with hot oil, fresh scallion, and ginger — clean, fragrant, and a reliable indicator of a kitchen's confidence with Shanghainese technique.

Lo Mein

Straightforward egg noodles stir-fried with vegetables — filling but uninspired.

Shanghai Style Noodles

Thick, chewy noodles tossed with scallion oil and soy — deceptively simple and satisfying, a good order to round out a table of shared dishes.

Vegetable and Pork Wontons in Soup

Silky wontons in a clear, light broth — a quieter dish than the xiao long bao but worth ordering if you want something warming and less rich.

Sautéed Pea Shoots with Garlic

Tender pea shoots flash-cooked with garlic and a touch of oil — a simple vegetable dish that provides welcome relief from the richness of the pork-heavy menu.