Crab Dinner Wangbaohe Restaurant
蟹始蟹终·王宝和酒家

Every night, Wangbaohe Restaurant, a venue on Fuzhou Road, is always bustling with activities and jam-packed with customers. From time to time, waves of intense aroma are emanated from the spacious and brightly lit dining hall on the second floor. Guests are drinking wine and eating the gourmet crabs, everyone is in high spirits.

Wangbaohe Restaurant was founded during the 9th year of Emperor Qianlong's Reign of the Qing Dynasty (1744). Winemaker Wang Guichen founded Wangbaohe wine brewer in Shaoxing, a small town near Hangzhou in 1744. In the same year, his son Wang Rensan launched Wangbaohe Restaurant on Xiangua Street near Nanshi District. It was moved again to near Nanjing Road and Shanxi Road in 1852. In 1936, the restaurant was reopened at its present location on Fuzhou Road and Zhejiang Road. It is one of the earliest restaurants established in Shanghai. The restaurant has a very good reputation ever since the opening, known as "Forbearer of Wines" and "Crab King".

Wangbaohe Restaurant is famous for its aged Shaoxing Wine. Record indicates that Shaoxing Yellow Wine (Chinese fermented wine) has been classified as one of the top-ten products of China in the "Town Record" compiled during Emperor Jiaqing's Reign(1796-1821) during the Qing Dynasty. Shaoxing Wine was rated as the "Top Wine" at the Nanyang Business Fair in 1910, the Panama Expo in 1916, and the West Lake Expo in 1925. Through a meticulous and fastidious production process, a variety of high-quality Yellow Wines was brewed by the founders of Wangbaohe Restaurant. The wines included Taidiao, Huadiao, Jingbo (Golden Ripple), Yuye (Jade-like Nectar), Shanniang(Virtuous Brew), Xiangxue, Chenjiafan (Old and Appetizing) and more. The excellent quality of the wine was attributed to the carefully selected ingredients, water source and the storing techniques, attention was paid to all details. High-grade glutinous rice from Jingtan and Danyang of Jiangsu Province was used. The water came from Lake Jian of Shaoxing which was high in mineral content and moderate in hardness. Wangbaohe had also altered the traditional procedure of brewing yellow wine. Furthermore, the wine was carefully preserved in a clay pot and sealed with the sun-baked "mud sealer" for ten to twenty years. The outcome is a wine extremely rich in aroma and flavor. Smooth and mellow, with a pleasant aftertaste, the wine is exported to Japan, Singapore and other countries in the south Pacific region.

To complement the fine wines, Wangbaohe Restaurant used to provides unique dishes, like Kneaded Fish Balls, Shrimp Balls, Steamed Three Flavored Dish, Cold Boiled Chicken, Dried Fish, Japanese Eel and etc. Especially in each autumn when the chrysanthemum was in bloom and river crabs were in season, lanterns were hung high above Wangbaohe's front door. A giant man-made "crab" captured people's attention with its shining electric light bulb eyes. The vats and cages were full of Chinese mitten crabs. These crabs have dark green back, white belly, and golden claw with yellow hair. The crabs were available for customers to choose and purchase, or they could be cooked and served on the spot. This has brought regular visits of celebrity movie stars Han Langen and Yin Xiuqing. Every month, prominent physicians Shi Xiaosan, Chen Xiaobao and Gu Xiaoyan and others also came to the restaurant for dinner. One day, the great educator Mr. Cai Yuanpei invited seven or eight friends to Wangbaohe Restaurant and ordered thirty crabs. He climbed upstairs to enjoy the chrysanthemum while holding the crab claws in his fingers.

During the Cultural Revolution (1966-1976), the specialty foods of Wangbaohe Restaurant were condemned and cracked down over and over again. The restaurant's name was not restored until 1981. In order to further promote and develop Wangbaohe's specialty, the restaurant hired chefs specialized in Cantonese, Huai and Yang cuisine, which had greatly increased the types of available gourmet foods. In particular, the crab feast, or the "Chrysanthemum Crab Banquet", with a table filled with yellow golden crabs prepared in many different ways, has attracted many Chinese and foreign guests. Former Vice Chairmen of the Standing Committee of the Chinese People's Congress Ye Fei, Wu Jieping, world renowned shipping tycoon Bao Yugang, and great artist Zhu Qizhan, Tang Yun, Xie Zhiliu and Hu Wensui and other celebrities and dignitaries had in turn visited Wangbaohe and tasted the "Chrysanthemum Crab Banquet". It was an unrivalled feast of culinary delights. Thailand's royal family and the Judicial Delegation leader have also experienced Wangbaohe's Crab Banquet and the restaurant received an outpouring of compliments from the guests. Some customers take trips to Shanghai just for the crab banquet.

In recent years, an increasing number of restaurants are offering crab feasts. Wangbaohe has achieved success by strictly adhering to distinction, innovation and excellence. The crab feast consists of over ten courses of gourmet dishes and every one of them is associated with the character "crab" and Dim Sums are no exception. The traditional dishes are Crab Meat Egg Foo Yung, Jade-Colored Vegetables with Shrimps and Crabs, Yellow Crabs, Dengyang Crabmeat Roll. The new innovations are Phoenix-Shaped Crab Meat Roll, Green Vegetable with Crab Meat, Chrysanthemum Crab Duo and etc. Crab Meat in Fish Boxes has accomplished perfection both in presentation, smell and flavor. The golden crab roes are nested inside little exquisite "boxes" which are made from snow white fish fillets. It looks like a jade sculpture embedded with golden threads. Moreover, with the hair-like seaweed wrapped around in the middle, the dish looks even more elegant and gorgeous. When Chrysanthemum Crab Duo is being prepared, extra attention is paid to the presentation. The dish vividly displays a "Chrysanthemum" carved out of a turnip and a pair of "crabs" pieced together from crab meat and Shiitake Mushrooms. The colors and shapes of the flower and crabs looked so real as if they were alive. Lastly, to complete the feast, either Crab Paste Pan Fried Noodles or Crab Meat Dumplings are served. This is truly a way to enjoy crabs from "start to finish".

Despite the fact that famous chefs of Cantonese and Huaiyang Cuisine are employed, Wangbaohe Restaurant is keen on preserving its tradition and specialties. Take Double Fish Soup for example. The fish balls and crab meat balls are made by vigorously following the Shaoxing-style method of "Rolling a Fish Ball"..All of the river crabs have bee strictly selected before being brought to the table. In order to retain the savory taste and authentic flavor, the crab paste used in all dishes is also freshly prepared. It is truly the most lavish and unique banquet.

Green Vegetable with Crab Meat 蟹粉菜胆

This dish is prepared with Chinese mitten crabs and green vegetables. Cooked green vegetable hearts are first marinated and then sliced open and arranged onto a plate. Crab paste is then poured over the vegetable. The crab paste tastes rich yet not greasy, and the crispy vegetables are refreshing and uplifting.

Chrysanthemum Crab Duo 菊花对蟹形

This dish uses Mandarin fish and mitten crabs. It is decorated, with a chrysanthemum flower placed in between two "crabs". The yellow golden flower, plus the rich, robust flavor of the plump crabs creates a feast for the eye and goes beyond delicious.

Crab Roe Sautéed with Green Bean Sheets 蟹膏溜银皮

This dish uses the "crab butter" (fat) of a male crab. Green bean sheets and preserved vegetable are the complementary ingredients. The smart combination of the three ingredients makes a very delightful dish. The texture is soft and subtle but not sticky, and it tastes rich yet not greasy.

Crab Meat with Sliced Bean Curd Chowder 蟹粉银丝羹

The dish uses soft Tofu and meat from female river crabs. The success of making this dish depends on chefs' excellent knife skills. Savory and aromatic, it goes down with an exquisite richness.

Crab with Silver Cod 蟹盒银鳕鱼

A loaf of round bread is first hollowed out, and then filled with cooked crab paste and sealed with shrimp paste. Then it is topped with two river shrimps that have been peeled except for the tails. The stuffed bread is fried in oil until golden. The presentation of this dish closely resembles the symbol of TaiChi. Aromatic and flaky, it is a delightful blend of the savory shrimps and crabs.

Flavors from Jiangnan Region (Regions South of the Yangtze River which is known as land of fish and rice) 江南鱼米香

In this dish, fresh vegetable noodle, Mandarin fish and crab paste are used.. When it is done, the fish is transferred on top of the jade-colored cooked noodles. Crab paste is fried and placed on the top most layer. The shape of this dish resembles the pagoda, and its color reminds the scenery of countryside in the regions south of the yangtze river.

Address: 603 Fuzhou Road

Telephone: 021-63223673

Hours of Operation: 11:00 - 13:00

17:00 - 21:00