Chinese Restaurants - Shanghai Fine Dining Restaurants

Chinese Restaurants - Shanghai Fine Dining Restaurants

● Shanghai Cuisine 　　   Shanghai cuisine, also known as Hu cai, is a popular style of Chinese cuisine. Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). What can be called Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and are briskly cooked/steamed or served raw. Salted meats and preserved vegetables are also commonly used to spice up the dish. The use of sugar is common in Shanghainese cuisine and, especially when used in combination with soy sauce, effuses foods and sauces with a taste that is not so much sweet but rather savory. Non-natives tend to have difficulty identifying this usage of sugar and are often surprised when told of the "secret ingredient." The most notable dish of this type of cooking is "sweet and sour spare ribs" ("tangcu xiaopai" in Shanghainese). "Red cooking" is a popular style of stewing meats and vegetables associated with Shanghai. "Beggar's Chicken" is a legendary dish of Beijing origin, called "jiaohua ji" in the Shanghainese dialect, wrapped in lotus leaves and covered in clay. Though usually prepared in ovens, the original and historic preparation involved cooking in the ground. The lion's head meatball and Shanghai-style nian gao are also uniquely Shanghainese, as are Shanghai fried noodles, a regional variant of chow mein that is made with Shanghai-style thick noodle. Lime-and-ginger-flavoured thousand-year eggs and stinky tofu are other popular Shanghainese food items. Facing the East China Sea, seafood in Shanghai is very popular. However, due to its location among the rivers, lakes, and canals of the Yangtze Delta, locals favor freshwater produce just as much as saltwater products like crabs, oysters, and seaweed. The most famous local delicacy is Shanghai hairy crab. Shanghainese people are known to eat in delicate portions (which makes them a target of mockery from other Chinese), and hence the servings are usually quite small. For example, famous buns from Shanghai such as the xiaolong mantou (known as xiaolongbao in Mandarin) and the shengjian mantou are usually about four centimetres in diameter, much smaller than the typical baozi or mantou elsewhere. Due to the rapid growth of Shanghai and its development into one of the foremost East Asian cities as a center of both finance and contemporary culture, the future of Shanghai cuisine looks very promising. Unlike Cantonese or Mandarin cuisine, Shanghainese restaurant menus will sometimes have a dessert section.     1221 Add:　1221 West Yan`an Road Tel:　+86 21 6213 6585 / 6213 2441 Opening:　Daily 11 am-2 pm, 5 pm-11 pm   Exclusive restaurant favored by the rich, famous and influential. Food is exquisite with a dazzling choice of Chinese fare.     Bao Luo Add:　271 Fumin Rd., by Changle Rd. Tel:　+86 21 5403 7239 Opening:　Daily 11 am - 4:30 pm   Big, bright, bustling restaurant where one can choose to explore the full range of the complex.     Crab Dumplings Add:　323 Tianyaoqiao Rd., by Xietu Rd. Tel:　+86 21 6426 2099 Opening:　Daily 10 am-2 am   Crab Dumplings specializes in mediocre soup dumplings. With the wealth of stiff competition in this city, you can not find better dumplings elsewhere     Folk Restaurant Add:　1468 Hongqiao Rd., by Yan�an Rd.(W) Tel:　+86 21 6295 1717 Opening:　Daily 11 am-11 pm   Beautiful restaurant with quirky Chinese traditional decor. The food is just as good as the ambiance-be sure to try their donkey meat with vegetable cold dish.     Fu 1088 Add:　375 Zhengning Rd., by Yuyuan Rd. Tel:　+86 21 5239 7878 Opening:　Daily 11 am-2 pm, 5:30 pm-12 am   Elegant antiques, velvet couches and rich mahogany accents afford diners a sumptuous window onto old Shanghai. A meal here is sure to impress, both in terms food and atmosphere.     Fu Mao Add:　595 Fuxing Zhong Rd., by Maoming Rd.(S) Tel:　+86 21 6437 0370 Opening:　Daily 11 am-6 am   For more than five years, Fu Mao has been serving up delicious crayfish. The tables are caf�teria-like, the servers no-nonsense and the menu Chinese-only.     Grape Add:　55A Xinle Rd., by Xiangyang Rd.(N) Tel:　+86 21 5404 0486 Opening:　Daily 11 am-midnight   This restaurant, located in a stunning domed former Russian Orthodox church, keeps a core group of expats and locals happy with its reasonably priced homemade Shanghai cuisine and friendly service. Sample the phoenix tail shrimps with garlic, steamed clams with.     Home's Restaurant Add:　791 Julu Rd., by Xiangyang Rd.(N) Tel:　+86 21 5403 0010 Opening:　Daily 9 am-2 pm, 5 pm-midnight   Home's atmosphere is as pleasing as its Shanghainese menu. It's perfect for a refueling on a cold winter day, but booking table in advance is strongly recommended     Jardin De Jade (Su Zhe Hui) Add:　No. 388 Zhaojiabang Road Tel:　6415 9918   Jardin De Jade is part of a chain of restaurants owned by the Maxims Group. It is a popular Shanghai eatery that offers signature local dishes as well as Hong Kong style dim sum in a classy and refined setting. The place was decorated with high ceilings, translucent unadorned glass, marble floors and subtle lighting. It was a memorable experience because of the great service and graceful atmosphere.     Lu Bo Lang Add:　115 Yuyuan Rd., by Yu Yuan Tel:　+86 21 6328 0602 Opening:　Daily 7 am-11 pm   In Ming Dynasty imitation architecture by the Nine-Zigzag Bridge, this restaurant has actually seated more than 40 heads of state. The Shanghai-style dishes, snacks, shark`s fin dishes and crab feasts are the main factors of its succcess.     Lu Lu Add:　161 Yuyuan Rd., by Huashan Rd. Tel:　+86 21 6248 6969 Opening:　Daily 11 am-3 pm, 5 pm-10 pm   An excellent restaurant specializing in seafood. Dishes served here come complete with the zest of the inventor.     Lu Lu Add:　2-3/F, 161 Lujiazui Rd.(E), by Yincheng Rd.(E) Tel:　+86 21 5882 6679 Opening:　Daily 11 am-2:30 pm, 5 pm-10 pm   An excellent restaurant specializing in seafood. Dishes served here come complete with the zest of the inventor.     Morning Shanghai Add:　B/F, Metro City, 1111 Zhaojiabang Rd.,by Tianyaoqiao Rd. Tel:　+86 21 6526 8880 Opening:　Daily 11 am-1:30 pm, 5 pm-9:30 pm   Winner of "Best Ambiance Restaurant" in 2004, this restaurant guarantees to satisfy, if not foodwise, then ambiance-wise.     Old Shanghai Moon Add:　4/F, 66 Caobao Rd., by Xiqing Rd Tel:　+86 21 6484 2500 * 70189 Opening:　Daily 11 am-2 pm, 5 pm-9 pm   In addition to authentic Shanghai cuisine, Old Shanghai Moon also serves Jiangsu, Zhejiang, Hunan, Sichuan and Guangdong recipes.     Old Shanghai Moon Add:　Jnjiang Hotel Food Street, 59 Maoming Rd.(S) by Changle Rd. Tel:　+86 21 6472 6386 Opening:　24 hours open   In addition to authentic Shanghai cuisine, Old Shanghai Moon also serves Jiangsu, Zhejiang, Hunan, Sichuan and Guangdong recipes.     The Yongfoo Story Add:　200 Yongfu Rd., by Hunan Rd. Tel:　+86 21 5466 2727 Opening:　Daily 11:30 am-2 pm, 5 pm-10 pm   Elegant yet exotic bar located in a beautiful garden. It was Wallpaper magazine's runnerup for best bar design in January 2005.     Victorian Home Restaurant Add:　Victorian Home Restaurant Tel:　+86 21 6433 3506 Opening:　Daily 11 am-2 pm, 5 pm-9 pm   Located in the former French concession, Victorian Home Restaurant offers a taste of traditional Shanghai cuisine.     Whampoa Club Add:　5/F, Three on the Bund, 3 Zhongshan Rd.(E1), Shanghai Tel:　 +86 21 6321 3737 Opening:　Daily 11:30 am-2:30 pm, 5:30 pm-11 pm Website:　   The Chinese-inspired art deco design is a shock of color and texture. Thankfully, the food is tasteful and reasonably priced, expecially for the Bund.     Xi's Garden Add:　1 Dongping Rd., by Yueyang Rd. Tel:　+86 21 6474 7052 Opening:　Daily 11 am-2 pm, 5 pm-10:30 pm   Borderline expensive restaurant with traditional Chinese cooking.     Xi's Garden Add:　889 Julu Rd., by Changshu Rd. Tel:　+86 21 6466 1246 Opening:　Daily 11 am-2 pm, 5 pm-9 pm   Borderline expensive restaurant with traditional Chinese cooking.       ● Sichuan Cuisine 　　   Sichuan cuisine, is a style of Chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor of the Sichuan peppercorn. Although the region Sichuan is now romanized as Sichuan, the cuisine is still sometimes spelled "Szechuan" or "Szechwan" in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality (part of Sichuan until 1997.) The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style. Szechuan cuisine often contains food preserved through pickling, salting, drying and smoking, and is generally spicy. The Sichuan peppercorn is commonly used; it is an indigenous plant producing peppercorns with a fragrant, numbing, almost citrusy flavor. Also common are chili, ginger and other spicy herbs, plants and spices. Broad bean chili paste is also a staple seasoning in Sichuan cuisine. The region's cuisine has also been the originator of several other Chinese spices including yuxiang and mala. Common preparation techniques in Szechuan cuisine include stir frying, steaming and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Szechuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.   Representative dishes Some well-known Szechuan dishes include Kung Pao chicken and Twice Cooked Pork. Although many dishes live up to their spicy reputation, often ignored are the large percentage of recipes that use little or no hot spices at all, including dishes such as Tea Smoked Duck. • Tea Smoked Duck • Twice Cooked Pork • Mapo dofu • Sichuan hotpot • Fuqi Feipian • Chongqing Spicy Deep-Fried Chicken • Shuizhu, or literally "Water cooked", dishes • Dan dan noodles and Bon bon chicken     Ba Guo Bu Yi Add:　1/F, Yu'an Building, 738 Dongfang Rd. Tel:　+86 21 5820 9866 Opening:　Daily 11 am-2:30 pm, 5 pm-9:30 pm       Ba Guo Bu Yi Add:　1018 Dingxi Rd., by Yan'an Rd.(W) Tel:　+86 21 5239 7779 Opening:　Daily 10 am-11 pm       F Happiness Add:　Room 3120, 88 Xianxia Rd.(W) Tel:　+86 21 5210 3882 Opening:　Daily 11 am-2 pm, 4 pm-9:30 pm   Free delivery within 2 km. No minimum order. The food here comes in bowls : small bowls for RMB 28, middle-sized Bowls for RMB 36, and big bowls for RMB 48. Even the small bowl is big enough to use as a basin.     F Happiness Add:　Unit A, 713 Dongdaming Rd., by Gaoyang Rd. Tel:　+86 21 6595 0990 Opening:　Daily 11 am-2 pm, 4 pm-9:30 pm   Free delivery within 2 km. No minimum order. The food here comes in bowls : small bowls for RMB 28, middle-sized Bowls for RMB 36, and big bowls for RMB 48. Even the small bowl is big enough to use as a basin.     Pin Chuan Add:　47 Taojiang Rd., by Wulumuqi Rd.(S) Tel:　+86 21 6437 9361 Opening:　Daily 11 am-2- pm, 5pm-10 pm   What sets it apart from other Sichuanese restaurants is the dedication to providing a mixture of both original and authentic Sichuanese food in an attractive setting, without emptying your pockets.     Rong Teng Yu Xiang Add:　275 Jinling Rd.(E), by Henan Rd.(S) Tel:　+86 21 6355 1555 Opening:　Daily 11 am-2 pm, 5 pm-10 pm   grand dance floor, a lounge and a private room. Each of which interprets a new statement of elegance and taste. The menu of Club Shanghai is at the good hand of Michelin quality chef, Stefan Stiller, who is the resident of Shanghai. This explains why at Club Shanghai, the food quality and creativity is so consistently incredible.     Rong Teng Yu Xiang Add:　906 Dingxi Rd., by Yan'an Rd.(W) Tel:　+86 21 6212 2511 Opening:　Daily 11 am-2 pm, 5 pm-10 pm   grand dance floor, a lounge and a private room. Each of which interprets a new statement of elegance and taste. The menu of Club Shanghai is at the good hand of Michelin quality chef, Stefan Stiller, who is the resident of Shanghai. This explains why at Club Shanghai, the food quality and creativity is so consistently incredible.     Shu Di La Zi Yu Guan Add:　187 Anfu Rd., by Mid Wulumuqi Rd. Tel:　+86 21 5403 7684 Opening:　Daily 11 am-2 pm, 5 pm-10:30 pm       Shu Di La Zi Yu Guan Add:　53 Fengxian Rd., by Nanjing Rd.(W) Tel:　+86 21 6267 0097 Opening:　Daily 9:30 am-10 pm       South Beauty Add:　10/F, Super Grand Mall, 168 Lujiazui Rd.(W) Tel:　+86 21 5047 1817/5047 1917 Opening:　Daily 10 am-10 pm   Fresh dishes and swanky design, and the food exceptional as ever.     South Beauty Add:　5/F, Shanghai Times Square, 99 Huaihai Rd.(M),by Liulin Rd. Tel:　+86 21 6391 0890 Opening:　Daily 11 am-10:30 pm   Fresh dishes and swanky design, and the food exceptional as ever.     The Bamboo House Add:　145 South Shanxi Rd., by Nanchang Rd. Tel:　+86 21 6415 4730 Opening:　Daily 10 am-Midnight   Tell-tale signs of authenticity, like stairs slick with chili oil and the scent of pungents Sichuanese spices, set the stage for a delicious local-style meal.     The Bamboo House Add:　2/F, 81 Songshan Rd., by Huaihai Rd.(M) Tel:　+86 21 5306 7768 Opening:　Daily 10 am-Midnight   Tell-tale signs of authenticity, like stairs slick with chili oil and the scent of pungents Sichuanese spices, set the stage for a delicious local-style meal.     Tony Restaurant Add:　1121 Zhangyang Rd., by Songlin Rd. Tel:　+86 21 6875 6692 Opening:　Daily 10:30 am-3 pm, 5-10:30 pm       Tony Restaurant Add:　180 Huayuanshiqiao Rd., by Century Avenue Tel:　+86 21 6887 5028 Opening:　Daily 10:30 am-3 pm, 5-10:30 pm       Xing Fu 131 Add:　131 Xingfu Rd., by Fahuazhen Rd. Tel:　+86 21 5254 0505 Opening:　Daily 11:30 am-2:30 pm, 5:30 pm-12 pm   The literal translation of �xing fu� is happiness. If you like spicy Sichuan food, then this restaurant�s name will definitely ring true for you.     Xing Fu 131 Add:　237 Wanping Rd., by Hengshan Rd. Tel:　+86 21 5466 5551 Opening:　Mon-Fri :11:30 am-2:30 pm, 5:30 pm-11:30 pm;Sat-Sun : 11:30 am-11:30 pm   The literal translation of �xing fu� is happiness. If you like spicy Sichuan food, then this restaurant�s name will definitely ring true for you.       ● Cantonese Cuisine 　　   Cantonese (Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton). Of all the regional varieties of Chinese cuisine, Cantonese is the best known outside China; most 'Chinese restaurants' in Western countries serve authentic Cantonese cuisine and dishes based on it. Its prominence outside China is due to its palatability to Westerners and the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country. Cantonese cuisine draws upon a great diversity of ingredients, Guangzhou (Canton) being a great trading port since the days of the Thirteen Factories, bringing it many imported foods and ingredients. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Many cooking methods are used, steaming, stir-frying, shallow frying, double boiling, braising, and deep-frying being the most common ones in Cantonese restaurants, due to their convenience and rapidity, and their ability to bring out the flavor of the freshest ingredients. For many traditional Cantonese cooks, spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients, and these primary ingredients in turn should be at the peak of their freshness and quality. Interestingly, there is no widespread use of fresh herbs in Cantonese cooking (and most other regional Chinese cuisines in fact), contrasting with the liberal usage seen in European cuisines and other Asian cuisines such as Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter tends to be a mere garnish in most dishes.   Elements of cooking ●　Sauces and condiments Blanched kailan with oyster sauce Classic Cantonese sauces are light and perhaps bland compared to the thicker, darker, and richer sauces of other Chinese cuisines. Spring onion, sugar, salt, soy sauce, rice wine, corn starch, vinegar, sesame oil, and other oils suffice to enhance flavor in most Cantonese cooking, though garlic is used heavily in some dishes, especially those in which internal organs, such as entrails, may emit unpleasant odors. Ginger, chili peppers, five-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly. Sauces and condiments include: • Hoisin sauce • Oyster sauce • Plum sauce • Sweet and sour sauce • Black bean paste • Fermented bean paste • Shrimp paste • Red vinegar • Master stock • Char siu sauce • Chu hau paste ●　Dried and preserved ingredients Though Cantonese cooks pay much attention to the freshness of their cooking ingredients, Cantonese cooking also uses a long list of preserved food items. This may be an influence from Hakka cuisine, since the Hakkas was once a dominant group occupying Imperial Hong Kong and other southern territories. Some items gain very intense flavors during the drying/preservation/oxidation process. Some chefs combine both dried and fresh varieties of the same items in a dish to create a contrast in the taste and texture. Dried items are usually soaked in water to rehydrate before cooking. Not only do preserved foods have a longer shelf life, sometimes the dried foods are preferred over the fresh ones because of their uniquely intense flavor or texture. These ingredients are generally not served individually, and need to go with vegetables or other Cantonese dishes. Includes: • Dried scallops • Fermented tofu • Fermented black beans • Chinese sausage • Preserve-salted fish • Preserve-salted duck • Preserve-salted pork • Salted duck egg • Century egg • Dried cabbage • Chinese sauerkraut • Dried small shrimp • Tofu skin • Dried shrimp/ha gon (usually deveined, shelled, and sliced in half) • Pickled Chinese cabbage • Pickled diced daikon Cantonese dishes Cantonese stir-fried vegetables. Often, vegetables are simply stir-fried plain or with minced garlic. ●　Traditional dishes A number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province. While many of these are on the menus of typical Cantonese restaurants, some are more commonly found among Chinese homes due to their simplicity. Home-made Cantonese dishes are usually served with plain white rice. Includes: • Chinese steamed eggs • Congee with century egg • Cantonese fried rice • Sweet and sour pork • Steamed spare ribs (pai gwhut) with fermented black beans and chili pepper • Stir-fried vegetables with meat (e.g. chicken, duck, pork, beef, or intestines) • Steamed frog legs on lotus leaf • Steamed ground pork and salted duck egg meatballs • Blanched vegetables with oyster sauce • Stir fried water convolvulus with shredded chili and fermented tofu   ●　Slow cooked soup Another notable Cantonese speciality is slow-cooked soup, or lo foh tong in the Cantonese dialect (literally meaning old fire-cooked soup). The soup is usually a clear broth prepared by simmering meat and other ingredients for several hours. Sometimes, Chinese herbal medicines are added to the pot. Ingredients vary greater depending on the type of soup. The main attraction is the liquid in the pot, although the solids are eaten too. A whole chicken may simmer in a broth for six hours or longer. Traditional Cantonese families have this type of soup at least once a week. In this day and age many families with both parents working cannot afford this tradition due to the long preparation time required. However, wealthy families with servants and a cook still enjoy the luxury every day. Because of the long preparation time, most restaurants do not serve home made soup or opt for a soup du jour. Includes: • Snow fungus soup • Spare rib soup with watercress and apricot kernels • Cantonese seafood soup (not formally considered 'slow cooked') • Winter melon soup (not formally considered 'slow cooked')   ●　Seafood Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine. Many authentic restaurants maintain live seafood tanks. From the Cantonese perspective, strong spices are added only to stale seafood to cover the rotting odor. The freshest seafood is odorless, and is best cooked by steaming. For instance, only a small amount of soy sauce, ginger, and spring onion is added to steamed fish. The light seasoning is used only to bring out the natural sweetness of the seafood. However, most restaurants would gladly get rid of their stale seafood inventory by offering dishes loaded with garlic and spices. As a rule of thumb in Cantonese dining, the spiciness of a dish is usually inversely proportional to the freshness of the ingredients. Includes: • Steamed fish • Steamed scallops with ginger and garlic • White boiled shrimp • Lobster with ginger and scallions • "Urinating shrimp" (a type of slipper lobster)   ●　Noodle dishes A number of noodle dishes are part of the Cantonese cuisine. These are commonly available at dai pai dong or dim sum side menus. Includes: • Wonton noodle • Chinese noodles with fish balls, beef balls, or fish slices • Beef chow fun • Shahe fen • Lo mein • Hong Kong pan-fried noodles • Pan-fried crispy noodles   ●　Delicacies There are some dishes that are prized within the culture. These dishes range from being medium price to very expensive. Most of these have been around in the Far East for a long time, while some are just barely becoming available around the world. Many of these prized animals have serious animal rights controversial issues such as finning of Shark cartilages due to increasing price demands. Includes: • Braised abalone • Shark fin soup • Sea cucumber • Swallow's nest soup   ●　Slow cooked soup Another notable Cantonese speciality is slow-cooked soup, or lo foh tong in the Cantonese dialect (literally meaning old fire-cooked soup). The soup is usually a clear broth prepared by simmering meat and other ingredients for several hours. Sometimes, Chinese herbal medicines are added to the pot. Ingredients vary greater depending on the type of soup. The main attraction is the liquid in the pot, although the solids are eaten too. A whole chicken may simmer in a broth for six hours or longer. Traditional Cantonese families have this type of soup at least once a week. In this day and age many families with both parents working cannot afford this tradition due to the long preparation time required. However, wealthy families with servants and a cook still enjoy the luxury every day. Because of the long preparation time, most restaurants do not serve home made soup or opt for a soup du jour. Includes: • Snow fungus soup • Spare rib soup with watercress and apricot kernels • Cantonese seafood soup (not formally considered "slow cooked") • Winter melon soup (not formally considered "slow cooked")     Crystal Jade Restaurant Add:　Unit 2F-12A & B, House 6-7, South Block Xintiandi,Lane 123 Xingye Rd., by Madang Rd. Tel:　+86 21 6385 8752 Opening:　Mon-Fri : 11 am-3 pm, 5-10 pm;Sat-Sun : 11:30 am-3 pm, 5-11:30 pm   This international chain adapts to Shanghainese and Cantonese food, offering a great, cheap seven course set meal for around RMB 70 per person.     Fontainbleau Cafe Add:　 951 Hongxu Lu, by Yan`an Lu Tel:　+86 21 6242 5466 Opening:　Daily 11 am-11 pm Website:　   The latest addition to the Bellagio chain of Taiwanese restaurants, Fountainbleau serves various Chinese regional delicacies in a slick, ableit slightly cheesy setting.     Grandma`s Kitchen Add:　Unit A5-A6, Shanghai City Center, 100 Zunyi Rd.,by Xianxia Rd. Tel:　+86 21 6237 0171   Served in simple suroundings, Cantonese soups are grandma`s forte. There are several options listed with their respective nutritional or cosmetic functions.     Grandma`s Kitchen Add:　2/F, 438 Huaihai Rd.(M), by Chongqing Rd. Tel:　+86 21 6386 7170 Opening:　Daily 11 am - Midnight   Served in simple suroundings, Cantonese soups are grandma`s forte. There are several options listed with their respective nutritional or cosmetic functions.     Gui Hua Lou Add:　Pudong Shangri-la Hotel, Level 1, Tower 1, 33 Fucheng Rd., by Yincheng Rd.(E) Tel:　+86 21 5888 3697 Opening:　Mon-Sat:11:30 am-3 pm, 5:30-10:30 pm;Sun:11 am-4 pm, 5-10:30 pm   Enjoy some of Shanghai`s best Sichuanese, Shanghainese and Cantonese cuisine served with the Shangri-la`s usual impeccable service.     Hang Yuen Hin Add:　290 Wanping Rd., by Zhaojiabang Rd.,inside Xujiahui Park Tel:　+86 21 6472 9778 Opening:　Daily 11 am-10 pm   When the lights are on, you can see this 350-seat, three-story restaurant from anywhere in Xujiahui Park. Inside, the menu is equally impressive (and large), offering more than 300 dishes.     Hengshan Cafe Add:　 308 Hengshan Road ( near Wuxing Road ) Tel:　+86 21 6471 7127 Opening:　 10:30 - 03:00 Website:　 www.hengshancafe.com.cn   Hengshan Cafe just south of Gaoan Rd on West side of street. Consistantly decent HK styled foods. Service is reasonable. Original restaurant of what is now a small chain. It seems to be busy all the time, diners have to book at first.     Hou Jie Add:　327 Tianyaoqiao Rd., by Xietu Rd. Tel:　+86 21 3363 3777 Opening:　Daily 9 am-10 pm   This lavishly decorated eatery serves up unispired Cantonese standards.     Jade Garden Cafe Add:　 Tel:　 +86 21 6247 4148 Opening:　Daily 10:30 - Midnight   This is a good, affordable option for a late night snack or lunch if you stick to the decent dim sum and barbecued meats.     Jardin De Jade (Su Zhe Hui) Add:　No. 300 Fangdian Road Tel:　68540707   Jardin De Jade is part of a chain of restaurants owned by the Maxims Group. It is a popular Shanghai eatery that offers signature local dishes as well as Hong Kong style dim sum in a classy and refined setting. The place was decorated with high ceilings, translucent unadorned glass, marble floors and subtle lighting. It was a memorable experience because of the great service and graceful atmosphere.     Secret Garden Add:　333 Changle Rd., by Shanxi Rd.(S) Tel:　+86 21 5405 07879 Opening:　Daily 11:30 am-10:30 pm   A strong, superb Cantonese dining experience in one of the most charming old mansions in the city.     Shen Yue Xuan Add:　4/F, Central Plaza, 381 Huaihai Rd.(M), by Madang Rd. Tel:　+86 21 5382 2222 Opening:　Daily 11 am-2:30 pm, 5 pm-11 pm   Nestled in the sprawling Ding Xiang Hua Yuan, this is usually one of the best bets for Cantonese dim sum, albeit with inattentive and apathetic service.     Shen Yue Xuan Add:　849 Huaishan Rd., by Fuxing Rd. Tel:　+86 21 6251 1166 Opening:　Mon-Fri: 11am - Midnight; Sat-Sun: 7:30 am - Midnight   Nestled in the sprawling Ding Xiang Hua Yuan, this is usually one of the best bets for Cantonese dim sum, albeit with inattentive and apathetic service.     Sunya Add:　2/F, 719 Nanjing Rd.(E), by Guangxi Rd.(N) Tel:　+86 21 6322 4393 Opening:　Daily 7:30 am-9 pm   Sunya offers Cantonese cuisine. The roast suckling pig comes highly recommended.     Tan Wai Lou Add:　5/F, Bund 18, 18 Zhongshan 1 Rd.(E), by nanjing Rd.(E) Tel:　+86 21 6339 1188 Opening:　Daily 11 am-2 pm, 5 pm-10 pm   With the swankiest address in town, Tan Wai Lou attracts a high - end crowd with its "New Chinese Cuisine".     Xing Hua Lou Add:　343 Fuzhou Rd., by Shandong Rd. Tel:　+86 21 6355 3777 Opening:　Daily 7:30 am-9 pm   Popular Chinese restaurant, especially for nianyefan. Famous for their mooncakes.     Ye Shanghai Add:　338 South Huangpi Lu near Madang Road Tel:　+86 21 6311 2323 Opening:　11:30am-2:30pm, 6pm-10:30pm   Upscale restaurant located in the famous Xintiandi tourist precinct serving Shanghainese and Hong Kong dishes.