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The 2017 edition was the first edition of the Michelin Guide for Shanghai.The 2022 edition awarded Tai'an Table a Green Star which is launched in 2020 worldwide to honor restaurants that are committed to more sustainable and eco-friendly gastronomy.
After the opening of Shanghai port in 1843, sixteen different catering schools opened in Shanghai. [citation needed] Anhui cuisine was the first to gain popularity in Shanghai, followed by Suxi cuisine, Cantonese cuisine, Huaiyang cuisine, and Beijing cuisine. In the 1930s, Suxi cuisine was prevalent in almost half of Shanghai's restaurants.
Ultraviolet by Paul Pairet is a single-table restaurant in Shanghai, China, opened in May 2012 by French chef Paul Pairet and the VOL Group.In October 2014, Ultraviolet became one of the restaurant members of Les Grandes Tables du Monde, [1] [2] the first restaurant in this organization from China. [3]
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Nanxiang Bun Shop (simplified Chinese: 南翔馒头店; traditional Chinese: 南翔饅頭店; pinyin: Nánxiáng Mántóu Diàn; Shanghainese: Noezhian Moedeu Ti) is a traditional Shanghai eatery located in the City God Temple precinct in the old Chinese section of the city. It was established in 1900.
M on the Bund Chinese: 米氏西餐厅; pinyin: Mǐshì Xī Cāntīng is a restaurant located on the 7th floor of the Nissin Shipping Building at No. 5 The Bund, Shanghai, China and is known as the first restaurant to open on The Bund overlooking the Huangpu River and Pudong.
Ma Yu Ching's Bucket Chicken House – Historic restaurant in Kaifeng, Henan, China; Nanxiang Steamed Bun Restaurant – Restaurant in Shanghai, China; Quanjude – Chinese restaurant chain that serves Peking duck; Ultraviolet – Single-table restaurant in Shanghai, China
Haipai cuisine (Chinese: 海派西餐; pinyin: hǎipài xīcān; Wade–Giles: hai 3-p'ai 4 hsi 1-ts'an 4) is a Western-style cooking that is unique to Shanghai, China.It absorbs the traditions of several cuisines from other regions of China and of Western cooking, adapting them to suit the local taste according to the features of local ingredients.
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