Top three things I ate during my 72- hours in Shanghai: 蟹黄面 (Crab Roe Noodles) from 裕些記 Yuxing Ji Noodle Restaurant. Imagine noodles soaked in the best part of a crab — that rich, golden roe. The sauce is thick, buttery, and salty in just the right way. It clings to every strand of noodle, so you’re getting that intense crab flavor in every bite. Served with a splash of vinegar and a touch of chili oil, this version at Yuxing Ji Noodle Restaurant live up to the hype. 生煎包 (Shēng jiān bāo) from 大壶春 The sheng jian bao at Da Hu Chun aren’t just any pan-fried soup buns — they’ve been perfecting them for over a century. As one of the oldest restaurants in Shanghai, they’ve mastered that balance: crispy golden bottom, fluffy dough on top, and a juicy, savory filling that bursts with flavor. You can taste the history in every bite. 小笼包 (Xiǎo lóng bāo) from Shanghai Guyi Garden Restaurant 古猗园餐厅 Xiaolongbao are like little pockets of happiness — thin, delicate dumpling skins filled with ju...