Neon-drenched streets and the hum of a metropolis hurtling toward the future serve as the striking backdrop for this deep dive into China’s financial powerhouse. Filmed around 2014 for the second episode of Parts Unknown’s fourth season, this exploration of Shanghai captures a city caught in a beautiful, chaotic tug-of-war between profound historical traditions and dizzying modern wealth. The culinary scene here is a study in contrasts, offering everything from hyper-modern gastronomy to humble, centuries-old street food. Rather than focusing solely on the glitz, the narrative deliberately seeks out the soul of traditional Shanghainese cuisine—a rich, subtly sweet, and oil-heavy culinary style famous for braised pork and delicate, soup-filled dumplings. The goal was to uncover the authentic, home-style flavors that anchor the local people amidst the rapid gentrification of their neighborhoods. Dive into this curated selection of the exact restaurants and street stalls that defined this unforgettable, flavor-packed journey through one of the most dynamic cities in the world.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, the media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travelers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Shanghai for his show, Parts Unknown Season 4 Episode 2 (originally aired September 28, 2014):
READ MORE: Shanghai Travel Blog
DISH – Xiǎo Lóng Bāo
WHAT IS IT?
Also spelled Xiaolongbao, this is a dish of ground pork and shrimp folded exactly 20 times inside a freshly-made, rolled out dough.
READ MORE: FREE THINGS TO DO IN SHANGHAI: 10 ACTIVITIES TO ENJOY
WHERE IS IT?
Fu Chun Xiao Long
650 Yuyuan Rd, Jing’an
Shanghai, China
ANTHONY BOURDAIN SHANGHAI NOTES
In this episode of Parts Unknown, Anthony Bourdain referred to Xiaolongbao as “pillows of happiness that will scald your tongue and throat if you don’t know what you’re doing”. At Fu Chun Xiao Long, he also had Shanghai-style Zhà Zhūpái or fried pork chops served with Là Jiàngyóu, a kind of Shanghai sauce similar to Worcestershire.
DISH – Shanghai Cuisine – Anthony Bourdain Shanghai
WHAT IS IT?
The dishes of Shanghai Cuisine are often dark and use oil, soy and sugar. Classics include You Bao Xiā – small shrimps that are deep fried then quickly tossed with garlic, ginger, salt and soy. Hóng Shāo Ròu is braised pork belly in a deep red glaze of dark and light soy sauce, cinnamon, sugar and anise. Hóng Shāo Yú is a dish of small fish poached first in rice wine, salt and light soy, then fried in ginger, garlic, oil, soy and sugar until the liquids are reduced to a sticky sauce. Yán Dōu Xiàn is a clay pot soup of bean curd-based stock with salted pork belly, tofu ribbons and bamboo shoots.
WHERE IS IT?
Chun
124 Jinxian Rd, Huangpu
Shanghai, China
ANTHONY BOURDAIN SHANGHAI NOTES
Chun Restaurant serves classic home-style Shanghai meals. As Anthony Bourdain pointed out in Parts Unknown Shanghai, there’s no menu at Chun, nor is there a waiting list.
DISH – Raw Oysters – Anthony Bourdain Shanghai
WHAT IS IT?
Raw oysters are served on a half-shell on a bed of ice.
WHERE IS IT?
The House of Roosevelt
27 Zhongshan East 1st Rd, Waitan, Huangpu
Shanghai, China
ANTHONY BOURDAIN SHANGHAI NOTES
Raw oysters at The House of Roosevelt are not served with saltwater in them. The saltwater is taken out and replaced with champagne.
DISH – Wonton – Anthony Bourdain Shanghai
WHAT IS IT?
Wontons are made of minced pork, bok choy, and ginger, moistened with rice wine and soy, then mixed. The pork mixture is then folded into a dough, boiled and sauced with a mix of soy sauce, vinegar, chili sauce, sesame oil and peanut butter.
WHERE IS IT?
Er Guang Wonton
209 Zhao Zhou Lu x He Fei Lu, Huangpu
Shanghai, China
ANTHONY BOURDAIN SHANGHAI NOTES
Er Guang Wonton is a hole-in-the-wall eatery south of the People’s Park that is a popular place for wontons.
DISH – Zī Rán Páigǔ – Parts Unknown Shanghai
WHAT IS IT?
Ziran Paigu or Cumin Ribs are deep fried pork ribs in oil, tossed with toasted ginger, cumin and other spices.
WHERE IS IT?
Di Shui Dong
56 Maoming S Rd, Huangpu
Shanghai, China
ANTHONY BOURDAIN SHANGHAI NOTES
Di Shui Dong specializes in Hunanese and Sichuanese cuisine. Here, Anthony Bourdain had a taste of their famous Cumin Ribs and a spicy chicken dish.
READ MORE: RECIPE: MAIN COURSE – CHINESE STYLE BRAISED PORK BELLY
Reflecting on this journey, Shanghai emerges as a profound symbol of the relentless march of globalization and its impact on heritage. The episode stands out as a poignant observation of what is lost and gained when a society modernizes at breakneck speed. While the towering skyscrapers dazzle, it is the quiet, fading institutions—the small, family-run joints serving unpretentious, soul-warming dishes—that resonate the most within his broader exploration of human culture. These culinary anchors offer a vital connection to the past. Let this adventure inspire you to wander off the illuminated avenues and seek out the timeless, hidden corners of Shanghai.
