Shanghai Delight

Soup Dumplings (Xiaolongbao)

Thin-skinned pouches with a savory pork filling and a pool of hot broth that releases on the first bite — the benchmark dish for any Shanghainese kitchen

Pan-Fried Pork Buns (Sheng Jian Bao)

Thick-bottomed buns crisped in the pan until golden, filled with juicy pork and a splash of gelatin broth — messier and more satisfying than their steamed cousins

Red-Braised Pork Belly (Hong Shao Rou)

Slow-cooked pork belly in a soy, Shaoxing wine, and rock sugar braise until the fat trembles and the skin lacquers dark — a Shanghainese staple that rewards patience

Scallion Pancake (Cong You Bing)

Layered flatbread fried until the exterior blisters and the interior stays chewy, with enough scallion in every fold to count as a vegetable

Stir-Fried Rice Cakes (Chao Nian Gao)

Chewy oval rice cakes tossed in a wok with pork slivers and napa cabbage, the slight char from high heat giving each bite a smoky edge