Shanghainese cuisine is one of the lesser-known types of Chinese food, generally characterized as sweet and oily. The name "Shanghai" means "above the sea", so unsurprisingly seafood predominates, the usual style of preparation being steaming. Some Shanghainese dishes to look out for:
xiao long baozi (lit. buns from the little steaming cage, or little dragon buns), probably the most famous Shanghai dish: small steamed dumplings full of tasty (and boiling hot!) broth and a dab of meat. The connoisseur bites a little hole into them first, sips the broth, then dips them in rice vinegar (cu) to season the meat inside.
dazha xie (hairy crabs), best eaten in the winter months (Oct-Dec) and paired with Shaoxing wine to balance out your yin and yang xiefen shizitou (crab powder lion heads), actually pork meatballs containing crab meat zui ji (drunken chicken), chicken steamed then marinated in rice wine, usually served cold "You Tiao" , one kind of breakfast that is very popular in Shanghai.
Drink Tap water is not drinkable, but generally OK if boiled, though you may not like the taste. Tap water is also said to contain a high amount of heavy metals. Bottled water (and beer) are widely available.
The prices of drinks in cafes and bars in Shanghai vary depending on the location and target customers. They can be cheap or be real budget-busters, with a basic coffee or beer costing anything from ¥10 to ¥40 and up if ordered in the "wrong" place.
When buying bottled water you will come along a whole range of mineral water. Of course you could go for the "Evian", "Volvic", but you could also get yourself a bottle of the local Nongfu Spring brand (Nong Fu Kuang Quan Shui) mineral water.