Tables for Two

A twenty-yuan masterclass in beef broth and hand-sliced shank. Proof that in Shanghai, a plastic stool can compete with white linen.

Flaky,炉-baked scallion and sesame flatbreads pulled blistering hot from the barrel oven—best eaten standing on the sidewalk with a bowl of savory soy milk.

The reigning benchmark for crab-roe soup dumplings (xiaolongbao) in central Shanghai: tissue-thin skins sagging with golden crab oil, paired with a Shanghai-style pork chop and Worcestershire sauce.

Pleated to order on historic Huanghe Road; go before 11 A.M. for crab soup dumplings.

Beloved Yuyuan Road staple serving plump xiaolongbao, pork chops, and late-night wontons.

Since 1932: fluffy, fully leavened pan-fried buns (shengjian) steps from the Bund.

Thin-skinned, soup-bursting shengjianbao; bite a tiny vent first or you will splash your shirt.

Shanghai’s cult favorite for wok-tossed pork liver and clam noodles.