Shanghai Cuisine

A grand, festive banquet centerpiece. A whole duck is completely deboned without breaking the skin, stuffed with sticky rice and eight 'treasures', then steamed and deep-fried.

An elegant cold appetizer. Chicken is poached until tender, then submerged for days in a fragrant marinade of high-quality Shaoxing wine and herbs, served chilled.

The ultimate autumn delicacy in Shanghai. Sweet, delicate crab meat and rich, golden crab roe, steamed simply and dipped in black vinegar and ginger.

A beloved Shanghai staple. A simple but incredibly aromatic dish of thin noodles tossed in a sweet, savory soy sauce and dark, caramelized scallion oil.