[Where to Eat:] Four Recommended Lu Cuisine Restaurants in Shanghai

Shandong cuisine, also known as Lu cuisine, originated in the Qi and Lu regions of Shandong. It is the only naturally developed cuisine among China's traditional four major cuisines and eight great regional cuisines, known for its long history and diverse techniques. Shandong cuisine is characterized by fresh, savory, and crispy flavors, focusing on the original taste of the ingredients. Classic dishes include Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, and Braised Prawns. During the Ming and Qing dynasties, Shandong cuisine entered the imperial courts, where it became more refined, emphasizing elegance, balance, and health.

Shandong cuisine is mainly divided into four categories: Jinan cuisine, Confucian cuisine, Jiaodong cuisine, and Boshan cuisine, each with its own unique characteristics. Signature dishes include Oil-Stirred Double Crunch, Braised Whole Abalone, and Yipin Tofu. As an important part of Chinese culinary culture, Shandong cuisine is well-documented in ancient texts and its tradition of highlighting natural flavors and culinary techniques has profoundly influenced the development of other Chinese cuisines. Below, Hills recommends four distinctive Shandong cuisine restaurants in Shanghai for you.

1. Lu Zhi Shen (Jing'an Da Rong Cheng Branch)

Rating: 3.9/5 (2264 reviews, Source: Dianping)

Per capita: 80 RMB

Business Hours: 10:30-14:00, 16:30-21:30

Address: Room 312, 3rd Floor, Building 1, Jing'an Darong City, Lane 1111, Hutai Road

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Located in Jing'an Da Rong Cheng, Shanghai, Lu Zhi Shen is the city's first restaurant specializing in Shandong cuisine, offering an authentic experience at affordable prices. The restaurant's simple yet cozy decor gives diners a sense of being back in Shandong, enjoying the warmth and comfort of home.

Recommended Dishes:

• Stir-Fried Shrimp with Cabbage: This seemingly simple dish requires complex cooking techniques. The heads of fresh prawns are stir-fried to release a rich shrimp oil, which is then combined with crisp cabbage, simmering slowly to infuse the dish with a deep, savory shrimp flavor. The cabbage absorbs the shrimp's freshness, providing a refreshing yet rich taste that surprises with every bite.

• Jiuzhuan Large Intestine: A classic in Shandong cuisine, this dish is renowned for its blend of flavors. The initial taste is sweet and sour, followed by layers of spicy, salty, and savory flavors that unfold with each bite. The fatty but not greasy preparation makes the dish crisp on the outside and tender on the inside, offering a complex and irresistible taste experience.

• Mackerel Dumplings: These dumplings are made with high-quality mackerel, carefully seasoned and wrapped in a thin, chewy dough. Each dumpling is handmade to ensure a delicate and flavorful bite. Cooked to perfection, the dumplings are best enjoyed with a splash of vinegar, releasing a burst of fish flavor with every bite.

2. Old Shandong (Shandong Government Restaurant in Shanghai)

Rating: 4.4/5 (7442 reviews, Source: Dianping)

Per capita: 198 RMB

Business Hours: 11:00-13:30, 17:00-20:30

Address: 6th Floor, Jinsui Building, No. 379 Pudong South Road

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Old Shandong is a restaurant with nearly 20 years of history, established by the Shandong Government's Shanghai office. Tucked away in an unassuming office building, this restaurant exudes the charm of old Shandong with its rustic decor, generous portions, and a warm, welcoming atmosphere typical of state-run eateries.

Recommended Dishes:

• Lucky Pork Trotters: This dish combines the traditional Shandong method of braised pork trotters with an additional step of deep frying, creating a multi-layered texture. The skin is crispy from frying, while the interior is tender and gelatinous from slow braising. Every bite offers a rich, succulent flavor, with the pork tendons providing a chewy, satisfying mouthfeel.

• Jiuzhuan Large Intestine: The essence of this dish lies in its complex flavor progression. Initially sweet and sour, it transitions to a bitter, salty, and savory finish, making it a dish full of twists and turns. The carefully retained fatty part adds a satisfying fullness without being greasy, challenging the palate with its intricate blend of flavors.

• Braised Sea Cucumber with Scallions: A signature seafood dish from Shandong, this dish uses premium sea cucumbers from the Bohai Bay. The sea cucumbers are tender and gelatinous, braised in a savory scallion sauce. The rich sauce seeps into the sea cucumber, enhancing its natural flavor while adding depth and richness. Served with a bowl of rice, it is a dish that opens up the appetite.

3. Dong Lai Hai Shang

Rating: 4.2/5 (8005 reviews, Source: Dianping)

Per capita: 206 RMB

Business Hours: 11:00-14:00, 17:00-21:30

Address: No. 35, 6th Floor, East District, Raffles City, Changning, No. 1123 Changning Road

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Located on Fujian Road, Dong Lai Hai Shang has been operating for 16 years, earning a strong reputation for its authentic Jiaodong cuisine and traditional Shandong flavors. The restaurant features live seafood tanks, and all seafood is airlifted to ensure the freshest taste in every dish.

Recommended Dishes:

• Three Fresh Delicacies with Razor Clams on Rice: This dish features razor clams, sea urchin, and a homemade mushroom sauce as toppings for rice. The aroma is irresistible as soon as it hits the table. The razor clams are tender, the sea urchins rich, and the mushroom sauce is savory, creating a medley of ocean flavors. The rice absorbs the essence of the broth, resulting in a plump, chewy texture that is unforgettable.

• Oil-Stirred Sea Conch: Known for its exquisite knife skills and precise cooking, fresh sea conch is sliced into thin pieces and quickly stir-fried. This method retains the sea conch's freshness while adding a crisp texture. The sauce is flavorful yet light, perfectly complementing the conch, making each slice irresistibly delicious.

• Stir-Fried Shrimp with Vegetable Hearts: The heads of fresh prawns are first stir-fried to extract the shrimp oil, then combined with tender vegetable hearts, creating a dish where the shrimp is even more flavorful than the greens. The freshness of the shrimp and the crispness of the vegetables blend seamlessly, delivering a delightful taste with every bite.

• Jiuzhuan Large Intestine: At Dong Lai Hai Shang, this dish is prepared with utmost precision, balancing the five flavors. The crispy outer layer and tender interior complement each other, while the sweet and sour seasoning makes it hard to stop eating. It is a signature dish of Shandong cuisine.

4. Lu Cai LU STYLE

Rating: 4.8/5 (5708 reviews, Source: Dianping)

Per capita: 428 RMB

Business Hours: 11:00-14:00, 17:00-21:30

Address: Room 207, 2nd Floor, Zhonghai Huanyuhui, Lane 838, Huangpi South Road

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As a modern representation of Shandong cuisine, Lu Cai has four branches nationwide and has won numerous accolades in the Shandong culinary world. The restaurant boasts luxurious decor and attentive service, with each dish exemplifying the essence of Shandong cuisine.

Recommended Dishes:

• Peppercorn Seafood: This dish features plump razor clams and bouncy prawns, combined with a special peppercorn oil and seasoning to create a unique spicy flavor. The fresh seafood paired with the aromatic peppercorn provides a delightful, stimulating taste that immediately captivates the taste buds.

• Bohai Bay Prawns with Cabbage: Selected prawns from Bohai Bay are paired with Jiaozhou cabbage, allowing the shrimp's rich flavor to permeate the greens. The cabbage absorbs the essence of the shrimp oil, creating a complex taste profile that is both savory and refreshing—a creative seafood dish full of character.

• Steamed Sea Jellyfish Brain in Shrimp Broth: This rare dish features premium sea jellyfish brain, steamed with shrimp broth and eggs. The jellyfish brain is delicate, while the shrimp broth is savory, topped with fish roe, each bite delivers a complex interplay of flavors, making it a truly exquisite dish.

• Hot and Sour Sea Cucumber with Cuttlefish Roe Soup: This soup, made with authentic Jiaodong seafood broth and cuttlefish roe, was once a national banquet dish. The cuttlefish roe, despite its size, feels light as a feather in the mouth, while the hot and sour broth warms the body and invigorates the senses, creating a dish that is both ethereal and irresistible.