Taste of paradise Xiaoshaoxing Restaurant
天厨异味·小绍兴酒家

In Shanghai, everybody knows about Xiaoshaoxing Restaurant. Because of its distinctive characters and rich flavors, the foods made by Xiaoshaoxing Restaurant have established a marvelous reputation in China as well as abroad.

However, the name of "Xiaoshaoxing" has a much humbler origin. In the 1940s, due to the reign of chaos and wars, Zhang Yuan Ding and his son Zhang Runniu fled from Shaoxing to Shanghai to make a living. With three wooden planks, two long benches and a couple of square plates, the father and the son setup a small food stand in front of the main entrance of Dadongxing Hotel. (the intersection of today's Yunnan Road South and Ninghai Road East) They sold lowend brine-cured food such as chicken heads and feet. Later on, Boiled Tender Chicken, Chicken Porridge, Chicken and Duck Blood Soup were added to the menu. Unexpectedly, the tiny business generated some savings in a few years. After China declared victory of the War of Resistance against Japanese Aggression, they moved the food stand to a spot outside Ruyi Teahouse (No. 61 of today's Yunnan Road South) and somewhat expanded the operation. A 4-Chi long and 3-Chi wide countertop was installed along with a few benches to allow customers enjoying the food while sitting down. The business became successful for its own style and charm. The locals liked to call Zhang Runnui "Xiaoshaoxing". Gradually "Xiaoshaoxing" had become the name of the business.

At that time, Yunnan Road used to be called Xixingqiao, a bustling district full of restaurants and snack shops. And also, as many theaters, hotels and entertainment establishments were nearby, a steady flow of crowds were drawn to this area for shopping and food. To one's surprise, the little "Xiaoshaoxing" survived and even established a good reputation amongst numerous restaurants in Xixingqiao District. The key to its success lies in the owner's ability to transform an ordinary chicken into an extraordinary gourmet food through meticulous preparation and attention to details. To make this famous chicken dish, young chicken from the Town of Nanhui in Pudong District that weighed more than 2 kg would be used. After being slaughtered and cleaned, the chicken were repeatedly dipped in boiling water several times to form nice shapes. Then they were put in a pot of cold water and cooked with seasonings over high heat. When the chicken started to float to the surface, they were immediately thrown into cold water and as a result skin was caused to shrink. This laborious preparation process ensured juicy tender meat and delicate skin. Finally, the chicken was brushed with sesame oil which gave a yellow golden color and an intense aroma. For Chicken Porridge, it was prepared with chicken broth made from freshly slaughtered chicken. Top-grade long grain rice were added and boiled in the soup over high heat and then simmered until thick and creamy. When it was ready to eat, chicken fat, soy sauce, finely chopped ginger and scallions were added for flavor. Tender chicken meat or cooked chicken entrails were served on the side to accompany the chicken porridge, creating an unforgettable taste experience. Many imitating "chicken porridge stands" sprung up within close vicinities, but no one was able to compete against the supreme taste of "Xiaoshaoxing".

The fame of "Xiaoshaoxing" continued to grow. Apart from some old-fashioned dinners, actors from nearby theatres and Shanghai Great World Entertainment Centre came to "Xiaoshaoxing" to enjoy the delightful late-night snacks after performances. There were Shaoxing Opera singer Fu Quanxiang, Fang Ruijuan, comedians Yang Huasheng, Fang Haha, Shao Opera Singer Liuling Tong and also a group of movie stars like Zhao Dan, Wang Danfeng, Shangguan Yunzhu, Han Langen and etc. Famous comedians Yang Huasheng and Fan Haha were not only "Xiaoshaoxing's" devoted fans, they also frequently mentioned Xiaoshaoxing's name in the scripts, further boosting its impact in society.

In 1979, "Xiaoshaoxing" ushered in its "Second Spring". The sidewalk food stand was moved into a bright spacious facility, bringing back the traditional snacks such as Boiled Tender Chicken, Chicken Porridge, Chicken and Duck Blood soup and etc. In 1985, headquarter of Xiaoshaoxing restaurant was established and Xiaoshaoxing's apprentice Wang Jianping was appointed to be the general manager. 600,000 Yuan were invested to expand the restaurant for the second time. After the renovation, the range of service was extended to encompass food services for the general public, private dining and banquets. The business adopted the strategy of differentiated price level, catering to the consumption needs of different social classes. Meanwhile, the restaurant brought forth many specialty chicken dishes and Fengguan Chicken Banquet, making Xiaoshaoxing an outstanding chicken specialty restaurant in Shanghai.

Xiaoshaoxing's Boiled Tender Chicken won top prize in the 1984 and 1987 product evaluation competition held by Ministry of Commerce. Experts have compared Xiaoshaoxing Restaurant to the famous duck restaurant Quanjude in Beijing, honoring the restaurant with the phrase "chicken in the south; duck in the north". Since then, many celebrities, socialites, prominent figures of the literary and artistic circles have all visited Xiaoshaoxing, including Qian Juntao, Chen Chongzhou, Lei Luosheng, Shao Luoyang and Wu Qingxia. The famous contemporary painter Mr. Cheng Shifa not only wrote Xiaoshaoxing's signboard, he also wrote a dedication: "The chicken comes from the hometown of Wang Xizhi, Xu Qingteng, Qiu Qing and Lu Xun. Eating this chicken gives a magical power to grow courage and enhance artistry." Other celebrities who had eaten at Xiaoshaoxing were renowned TV drama actors Pu Chunting, Lei Luosheng, Chen Chong, movie producer Wu Siyuan, TV Program hosts Yang Lan, Ni Ping, Singer Peng Linuan, Dong Wenhua, Cai Guoqing and Nobel Prize winner Chinese-American physicist Ding Zhaozhong. Chinese American TV personality and TV series "Looking East" host Kan Yue-Sai came to Xiaoshaoxing because of its reputation. Similarly, renowned author Wang Meng articulated his unforgettable memory in words: "When eating out in Shanghai, I liked Red House Restaurant and I also liked Xiaoshaoxing Chicken Porridge Restaurant ... I went to Xiaoshaoxing that year, just watching the long lineups stirred my emotions." During an APEC Summit, the former Finance Minister Xiang Huaicheng tasted Xiaoshaoxing's foods and applauded spontaneously: "I am extremely pleased with today's Xiaoshaoxing." In praise of Xiaoshaoxing's awesome Boiled Tender Chicken, former Secretary of Shanghai Municipal Communist Party Committee Wu Bangguo declared it "the most outstanding food of its kind".

Besides the flagship dish Boiled Tender Chicken, Xiaoshaoxing had made great effort to develop new culinary masterpieces. The chefs of Xiaoshaoxing have researched traditional Chinese food recipes including regional cuisines from Sichuan, Yang Zhou, Shu Zhou, Cantonese and others. Adopting over 20 types of cooking methods such as stir-frying, steaming, deep-frying, stewing, marinating, basting and more, the chefs have developed over hundred kinds of delightful dishes to expand the restaurant menus. All of the specialty dishes and snacks have the perfect color, aroma taste and appearance. In 1988, "Xiaoshaoxing" was designated to serve foreign tourists. In 1999, the restaurant was rated "Special Class Restaurant" at the national level.

Xiaoshaoxing Boiled Tender Chicken 小绍兴白斩鸡

This dish uses high quality chicken weight about 2kg. The dish tastes extremely tender, delicious and delicate. It also has an attracted appearance. For more than half a century, Xiaoshaoxing's Boiled Tender Chicken is still universally recognized by consumers as Shanghai's most celebrated specialty dish. It was awarded "Food of Excellence", "Famous Chinese Dish" and "Famous Chinese Snack" by the Chinese Ministry of Commerce.

Chicken Blood Soup 全色鸡血汤

This soup is carefully prepared from chicken soup and a selection of chicken entrails including blood, gizzard, liver and intestine. The aromatic and savory soup is very appetizing and bud-stimulating. It has received the award "Famous Chinese Snack" from the Chinese Ministry of Commerce.

Three Treasures of Xiaoshaoxing 小绍兴三宝

This dish is prepared from chicken feet, wings and gizzard of Xiaoshaoxing's Boiled Tender Chicken. After a complex marinating process, the final product has a light color with an intense sweet aroma of the wine. It delivers the best dining experience when served as an accompaniment to wine.

Three Whites in Wine 糟溜三白

The dish chooses three white color ingredients, sliced fish, peeled shrimp and Chinese lily. White in color, simple and elegant, the dish features crispy vegetables and smooth tender fish. The savory flavor is blended with a touch of sweetness, making it mouthwatering. This is one of Shanghai's signature dishes.

Address: 75 Yunnan Nan Road

Telephone: 021-63260845 021-63203562

Hours of Operation: Ground Floor

(Snacks and Light Meals) 06:30 - 22:30

10:30 - 14:30

16:30 - 21:30