Tipsy Shanghai

Chinese Rice Wine

Chinese Rice Wine

Chinese Rice Wine

Chinese Rice Wine

Shanghai smoked fish inherits a unique cultural flavor. Despite being referred "smoked" for over a thousand year, the fish is actually not smoked. I know, "huh", right?

Traditional holiday cold appetizer. The brand dough is simply gummy. First bite, a rich, thick sauce will be overflowing from the gluten hole.

Originated in Wuxi City, it's the city's #1 appetizer. To enjoy the mellow soup inside the bun first take a very small bite on the skin, then slowly suck the hot and juicy essence.

Has been popular in Shanghai for more than 100 years. It's famous for its unique mixture of tasty meat, soup, sesame, and scallion.

Dated back to China's Qing dynasty (1850 AD), this appetizer was named by Emperor and is very famous in Eastern China. Enjoy the golden color, crispy crust, and delicious stuffing.

Home-made style with pork, vegetable, and dried shrimp.

The story of its legacy dated back to the era of Qianlong, the 6th emperor of the Qing Dynasty. During his reign, the emperor visited a local restaurant, he enjoyed this simple broth with noodles so much that he named it Spring Noodles.

Beef/ Chicken/ Shrimp

At the beginning of every winter, Shanghainese eat this dish, with the belief that it can make them stronger to work for a better year.

"Aozao" translates into a magical stove pot in Chinese. The noodle is made with unusually delicious fried brine fish.

Originated back in the Sui Dynasty (600AD), this soup was created by the Emperor's imperial chief. The soup is tasty, healthy, and nutritious.

Also named Shanhais fist dish. Cristal clear and delicious.

Snowflake white color, rich aroma, smooth texture, and sweet taste. It's a traditional dessert in Shanghai especially during the osmanthus blossom season.

Served with White Rice.

Chinese Rice Wine

Chinese Rice Wine

Shanghai smoked fish inherits a unique cultural flavor. Despite being referred "smoked" for over a thousand year, the fish is actually not smoked. I know, "huh", right?

Traditional holiday cold appetizer. The brand dough is simply gummy. First bite, a rich, thick sauce will be overflowing from the gluten hole.

Originated in Wuxi City, it's the city's #1 appetizer. To enjoy the mellow soup inside the bun first take a very small bite on the skin, then slowly suck the hot and juicy essence.

Has been popular in Shanghai for more than 100 years. It's famous for its unique mixture of tasty meat, soup, sesame, and scallion.

Dated back to China's Qing dynasty (1850 AD), this appetizer was named by Emperor and is very famous in Eastern China. Enjoy the golden color, crispy crust, and delicious stuffing.

Home-made style with pork, vegetable, and dried shrimp.

The story of its legacy dated back to the era of Qianlong, the 6th emperor of the Qing Dynasty. During his reign, the emperor visited a local restaurant, he enjoyed this simple broth with noodles so much that he named it Spring Noodles.

Beef/ Chicken/ Shrimp

At the beginning of every winter, Shanghainese eat this dish, with the belief that it can make them stronger to work for a better year.

"Aozao" translates into a magical stove pot in Chinese. The noodle is made with unusually delicious fried brine fish.

Originated back in the Sui Dynasty (600AD), this soup was created by the Emperor's imperial chief. The soup is tasty, healthy, and nutritious.

Also named Shanhais fist dish. Cristal clear and delicious.

Snowflake white color, rich aroma, smooth texture, and sweet taste. It's a traditional dessert in Shanghai especially during the osmanthus blossom season.

Served with White Rice.