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"I've organized a few photos from my 3+ years in Shanghai.   Without too much commentary, these are what I understand to be traditional \"Shanghainese\" food dishes. \n  \nI'll skip \"Xiao Long Bao\" aka Soup Dumplings.  Easily found anywhere. \n  \nI won't skip #2 on the list though, Sheng Jian Bao, or (pan) Fried Soup Dumplings. Filled with pork and it's juices, the idea is to pop a little hole and pour in some vinegar to balance out the fat. \n  \nThese first 3 are from Yang's, which is the main popular chain that serves them.  Zero frills here... \n  \nCooking Pan: \n  \n \n  \nA double order, with two flipped for contrast.  The vinegar in the foreground: \n  \n \n  \nA glimpse at the porky meat ball and juice inside.   Insert vinegar and proceed at your own risk. \n  \n \n  \nThese are from one of the better mom &amp; pop neighbourhood restaurants that my guys liked to go to.  This pan is off the flame already.  Not much difference in appearance, but better taste: \n  \n \n  \nAn Instagram video from this place: \n  \n\n \n\n\t\n\n  \nFinal product here: \n  \n \n  \nFinally some from a fancy restaurant: \n  \n \n  \nA LOT less oil involved with these. \n"
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