Xiaolongbao, shengjian, crab-shell pastry, scallion-oil noodles — Shanghai's food spans traditional benbang cuisine and creative fusion; this list is enough for three days.
Why It's Worth the Trip
The Bund is a gallery of international architecture along the Huangpu; across the river, Lujiazui's "three-piece suit" lights up into a skyline at night. Stand before the floodwall and you read old and new Shanghai at once.
Flavors You Can't Miss
- Xiaolongbao: Shanghai's No.1 food — thin skin, juicy filling. Nanxiang Steamed Bun House and Din Tai Fung
- Scallion-oil noodles: the everyday noodle for Shanghai folks, rich with scallion oil. A Da Scallion Pancake
- Braised pork (hongshao rou): a benbang signature — heavy oil, dark sauce. Shanghai Old Restaurant
- Hairy crab: a must in autumn, full of roe. Fattest from September to November
🧭 Local Tips
- Claim a spot at dusk and wait for the lights; plan 2 hours
- The two-yuan ferry gives better views of both banks
- The East Nanjing Road metro exit is closest
- The glass walkway — avoid if afraid of heights; plan 2 hours
- Climb the tower at dusk for day-to-night switch
- The combo ticket can include the revolving restaurant
Frequently Asked Questions
What season suits a Shanghai stroll best?
March–May and September–November are most pleasant — fresh plane-tree green or golden fallen leaves. Summer is muggy, winter damp and cold, so it feels average.
How to spend three to four days in Shanghai?
One day Bund and Lujiazui, one day Yu Garden and old town, half a day museums, the rest Tianzifang, Wukang Road and Suzhou Creek. The metro reaches everywhere.