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  • You’ve probably passed by Dong Jing Ye Shu a bunch of times, heading down Fumin Lu on the way to Donghu, Julu, or one of the of bars and restaurants in between. They serve up a full range of Shanghainese favorites along with a couple of other greatest hits dishes that you’ll find on a lot of other menus around town. Go for the Shanghai stuff. A lot of people say that they don’t like Shanghainese cuisine’s sweetness and light touch, but this place does it really well.

    The place itself feels mid-range and old-school, like a fancy old dining room that has been allowed to age a little bit. It has some charm, some atmosphere, and a crowd. Definitely more of a round tables, big group sort of spot. 

    A few of the dishes really stand out, like rich minced crab over scrambled egg whites, drunken chicken (or zui ji) cooked in yellow wine and served cold, and a hongshao (or dongpo?) pork that is probably one of the best I’ve had in town. The jiu xiang cao tou, “grass tips” cooked in alcohol, was great too.

    Despite slinging local cuisine, this is something different from your average foreigner-friendly Chinese place. Good to try out if you’re getting a little tired of Dongbei, Sichuan, or whatever Yunnan place you and your crew go to every other week. If you’re intermediate with Chinese food and/or the Chinese language, I’d venture that it’d be a decent place to take an adventurous out-of-towner that wants to sample something really local, too.


    Price: RMB 150 per person

    Summary: An old-school dining room serving up a good-to-great menu of mostly Shanghainese classics, in a killer downtown location. Excellent option for a group dinner before hitting one of the many, many bars in the neighborhood.

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SmartReviews is SmartShanghai’s crack squad of amateur reviewers, eating their way around the city and writing about it. They have been chosen from a large pool of applicants and given a set of strict guidelines to follow to make sure their reviews are honest, informed and fair to both potential customers and the restaurants themselves.

  • British

    Michael Russam, from Leeds, England, first arrived in China to live in Wuhan, before coming to Shanghai to work in copywriting and marketing. He is particularly interested in regional Asian cuisines, and when he can, travelling to find them. Other hobbies include debating the merits of Shanghai dive bars and burger deals.
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