Shanghai eats well at every level. Local Shanghainese cooking — benbang cai — runs to sweet, soy-rich braises and steamed things: xiaolongbao (soup-filled dumplings), shengjianbao (pan-fried buns with crisp bottoms), drunken crab in autumn, red-braised pork belly, scallion-oil noodles, and freshwater fish with ginger and rice wine. Beyond that, the city is the easiest place in China to find serious Sichuan, Cantonese, Yunnan, Xinjiang, Japanese, Korean and modern Italian. Street food has been pushed indoors but lives on in food halls and morning markets. For xiaolongbao, Jia Jia Tang Bao (Huanghe Lu) and Lin Long Fang are reliably excellent; for old-school local atmosphere, Lao Zheng Xing or Old Jesse.