Nanjing Soup Dumpling

Any Shanghai denizen who has lived in the city for longer than a few months worships at the altar of xiǎolóngbāo (小笼包). These steamed buns of goodness – tiny pork dumplings with a slurp of soup wrapped up in a wonton wrapper – provide delicious fodder for debates among Shanghai’s fiercest foodies.

Enter the Tiger

Almost every Chinese holiday comes paired with a festive dish. At Tomb-Sweeping Festival, there are bright green qingtuan (glutinous rice dumplings) to celebrate the arrival of spring. During Dragon Boat festival, we have zongzi, stuffed sticky rice steamed in bamboo leaves, to commemorate the poet Qu Yuan. And during Mid-Autumn Festival, we chow down on mooncakes as we gaze at the full moon. But Chinese New Year doesn’t come with just one dish. It is a feast that lasts for days, starting with “bao”-ing or wrapping dumplings on Chinese New Year’s Eve (for snacking on well into the night) to the tangyuan (more glutinous rice dumplings) eaten 15 days later on Yuanxiao or Lantern Festival.

The Big Slurp

Looking for the best Shanghai-style noodles, for the city’s most slurpable strands? From hairy crab specialists to the sesame sauce of your dreams, there’s something for everyone. Come prepared to chow down, but don’t forget there’ll be a wait at most of these joints. Reservations are not available for these mom-and-pop owned shops, and demand for these nostalgic flavors is high, especially during the breakfast and lunch rush.

Maolago

Historically, Guizhou is one of China’s most overlooked provinces. The landlocked location in central China is sandwiched between the famous spice havens of Sichuan and Chongqing to the north and Hunan to the East, and tucked behind the tourist destination of Yunnan to the west. It has the largest population of people in poverty and lowest income per person in China, and the geography of the province has made it tough to travel around; mountainous roads and lack of infrastructure don’t make for easy tourism. Its biggest claim to fame has been Kweichow Moutai (Wade-Giles Romanization of Guizhou Maotai), the famous state-owned baijiu brand served to Richard Nixon when he met Mao Zedong.

66 Wutong Yard

In Shanghai, it’s not uncommon to see a queue for what can often turn out to be mediocre food. Restaurants, street food stands and milk tea stalls will even go so far as to hire “yellow bulls” (scalpers) to line up and create buzz for their products. So, it was with some suspicion we took notice of a line of people for weeks on end outside a community center around lunchtime. Curiosity got the best of us, and we discovered the hottest table in town: a subsidized canteen for elderly residents of the neighborhood – inside a heritage garden villa, no less. In 1932, 66 Wutong Yard was as a parsonage for the Shanghai Community Church priests that was designed by the city’s most famous art deco architect, Lazlo Hudec.

Xiaoping Fandian

Non-descript is the best way to describe Xiaoping Fandian’s storefront. Its plain-Jane décor would never make you stop and take notice – the first floor looks more like a hotel check-in than a restaurant – but walk by around any meal time, and the scrum of waiting diners speaking in rapid-fire Shanghainese will turn your head. Where there are this many speakers of the local dialect, there’s bound to be delicious local food. Upstairs, you’ll discover that Xiaoping Fandian is a multi-level home with former bedrooms and an attic space that have been converted into private dining rooms with lazy Susans. A few smaller tables are scattered in the hallway and living room for good measure.

Local Spirit

The loss of the world’s first baijiu-themed bar, Beijing’s Capital Spirits, to hutong landlord issues last year refocused the spirit’s lens on Shanghai, where bars are incorporating the grain alcohol into their drinks program. Baijiu may be the most-consumed spirit in the world – thanks mostly to China’s massive population – but its name has only recently started to make waves outside the country. This growing recognition is in part thanks to the trend of mixing baijiu into cocktails. At Healer Bar, this blending of Eastern flavors with Western drinking culture is a deliberate choice that is meant to educate as well as inebriate.