Must-Try Hidden Food Gems in Shanghai

I've been in Shanghai for ten years, and while my wallet hasn’t gotten any thicker, my belly sure has! Whenever a friend visits, my first question is always, "What do you want to eat? I'll take you." Today, I'm throwing out the ultimate list, so if you end up with a bad meal, I’m just going to print this out and stick it to your forehead.

Chuan Xiang Bao: Unmatched Deliciousness

I've probably eaten at this place over 100 times, from my college days to when I quit my job.
It’s tucked away on a small lane on Caoyang Road in Putuo District, and you’ll spot it by the three red characters that say "Chuan Xiang Bao" — they’re too lazy even to change the light-up sign.
Around 80 RMB per person, rotating orders of bullfrog hotpot, chicken hotpot, and beef brisket hotpot, the quality's stable like copy and paste.
The only downside: you start queuing at 5 PM now. I showed up at 6 last Saturday and had 17 tables ahead of me, so I ended up munching on some dumplings from next door to hold me over.
Tips:

• Peak times are 11:30 AM-2 PM and 5 PM-8:30 PM, try to go off-peak.
• Add wide noodles for just 2 RMB; it’s a game changer for soaking up the broth, so don’t skimp!

Late Night Snack Choice: Skewer Expert · Halal Barbecue

At midnight, this place with a green sign called "Skewer Expert" on Urumqi Middle Road in Xuhui is still buzzing with smoke.
5 RMB per lamb skewer, juicy lamb ribs, and beef fat is the only one like it in Shanghai, crispy like potato chips.
The clams come with Ningxia chili powder for a fantastic pairing with drinks; I saw two guys from Northeast China finish off 12 bottles of Da Wu Su!
Tips:

• Limited outdoor seating, so grab a number before ordering, or you'll be stuck waiting.
• The lamb leg meat is marinated beforehand, tell the guy not to sprinkle too much cumin, the original flavor is creamier.

Yilan Big Shrimp: Authentic Taiwanese Flavor

I took my Hong Kong colleagues to Yilan Big Shrimp on Anlong Road in Changning, and after their meal, they instantly booked a flight back to Taipei for the next day to compare — and they said, "Shanghai wins!"
The pepper shrimp is the soul of the dish, 120 RMB per serving, with the shrimp still jumping on the side of the pot, and the peppercorns are brought in from Yilan in Taiwan, spicy enough to make you sweat.
Tips:

• The shrimp comes in different sizes, 2 people should get a small serving + braised pork rice; it's just right.
• No reservations are accepted after 8 PM on weekends, so getting there before 5 PM is the safest bet.

Gui Shu Di: Timeless Classic Chengdu Skewers

Exit the subway at Shangcheng Road in Pudong and walk 300 meters; Gui Shu Di has been around for over a decade. I'm willing to cross the river for it.
The chopped chili pig trotters are a hidden menu item, limited to 20 servings each day, with tendons so tender they break with a chopstick poke, and the chopped chili hits you with salty goodness.
The ice jelly is made with hand-rolled ice jelly seeds, absorbing the red sugar syrup, take a bite after the skewers, and it’ll revive your spirit.
Tips:

• The skewers are priced by weight, so don’t grab a big bunch just for show; take just what you can eat.
• The trotters are available only after 5 PM, no use going early.

Maihui Braised Beef Noodles: Simple yet Stunning

At the corner of Huangpu's Huaihai Middle Road and Yandang Road, you can get a bowl of braised beef noodles for 25 RMB, and there's more meat than noodles.
I first walked by because of the scent and ended up taking home three bags of raw noodles; the broth with pickled vegetables makes instant noodles heavenly.
Tips:

• They only accept cash or Alipay; WeChat doesn’t work.
• Positions during lunchtime (11:30 AM-1:30 PM) are hot commodities, and sharing tables is the norm.

Ganjiang Village: Spicy Jiangxi Cuisine

At Ganjing Village on Changping Road in Jing'an, the spiciness is a solid 10 out of 10, and even my Jiangxi colleagues said it tasted just like home.
Beer duck + fried meat with Yugan chili is the perfect duo, two bowls of rice are a must.
Tips:

• Mild = medium, so be careful ordering medium spice, unless you want to experience a perforated stomach.
• The pub next door, "Morning Falling Leaves," also serves Jiangxi food; spicy braised bullfrog + yangmei wine can be packed and taken to Ganjing Village, and the owner turns a blind eye.

Guan Guan Ji: My Go-To for Lunch

Near People's Square in Huangpu, Guan Guan Ji, where I've had hand-pulled lamb + salty milk tea for lunch every single day for a month.
The lamb has no gamey taste, and the only dipping sauces are salt and cumin, pure and simple.
The milk tea is salty brick tea + milk, a great way to cut through the grease; I would take a cup back to the office and have everyone lining up to try it.
Tips:

• There’s a lunch special from 11 AM-2 PM, lamb + naan + milk tea = 88 RMB.
• Exit from the 4th exit at Nanjing East Road station on Line 2 and walk 5 minutes; don’t get off at People’s Square or you’ll end up wandering.

Three Mongolian Uncles BBQ Lamb Skewers: Unique Mongolian Flavor

At Hongkou Football Stadium, "Three Mongolian Uncles," the lamb leg meat has a milky flavor, and they grill while you wait.
The service is unbelievably good; the guys help you grill, cut, and season — you just have to open your mouth.
Tips:

• The lamb leg meat is sold by weight, starting at half a kilo, so don’t order too much, or you’ll burst.
• Just head out from the 1st exit at Hongkou Football Stadium station on Line 3, and go straight after the concert.

Tips for Finding Hidden Joints

Here’s my tried and true method for finding great spots:

1. Open the app and filter for places over 5 years old.
2. Look for reviews with fewer than 300 comments and ratings between 3.5-4.0.
3. Check the negative reviews — if they all complain about the environment or service but nobody says the food is bad — just go for it!

I’ve written about 9 places for now; my phone’s running low on battery.
If people read this, I’ll keep sharing more; if not, I’ll just enjoy it myself — Shanghai is so big that just making one person fat is enough!