Yanduxian
A slow-simmered soup of fresh pork, cured pork and spring bamboo shoots.
How to eat it
The soup arrives very hot, and pieces of pork may contain bones, so transfer a small portion to your bowl and check each piece before biting.
The story behind the dish
Fresh pork, cured pork and spring bamboo shoots simmer slowly until their flavours meet in a pale broth. Its three-part name describes the pot: yan is cured pork, du imitates the gentle simmering sound, and xian points to fresh ingredients. Shanghai households developed it within local spring cooking, although its roots extend into neighbouring Anhui and Jiangnan traditions.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.