Since its debut in 2023, Wang Lu has quickly established a reputation for itself in Shanghai as a destination for Jiangxi cuisine, or Gan cuisine, one of China’s lesser-known cuisines.
Initially opened in Qiantan (Bib Gourmand), the restaurant has recently expanded with a second location at The Bund City Hall in Huangpu.
What is Jiangxi Cuisine?
Jiangxi cuisine often doesn’t get the attention it deserves. It’s typically described as “painfully pleasurable,” and labeled as “spicier than Sichuan and Hunan,” a stereotype that’s only half true.
Spice is key, but the cuisine also includes stir-fries and braised dishes unique to Jiangxi, influenced by its six neighboring provinces, five of which are part of the Eight Great Cuisines of China; Zhejiang, Fujian, Guangdong, Hunan, and Anhui. While Jiangxi isn’t one of the Eight, it’s gaining popularity.
The Space
The new Wang Lu is located on the fifth floor of Bund City Hall, sharing the floor with Huaiyang restaurant Yi Dao (逸道) and soon-to-open Russian restaurant Kirillitsa.
The space is modern and airy, with both semi-private and private rooms. Despite the upscale setting, the average check is lower here than at the Pudong outlet, though the menu is nearly identical. For event planners, the terrace is also available.
Jiangxi Cuisine: Dishes To Try
I’ll start with the most unforgettable dish: Lianhua Blood Duck (¥298, 莲花血鸭), an off-menu dish deeply rooted in Jiangxi’s culinary traditions and recognized as an intangible cultural heritage. Here, it’s made with turtle blood instead of duck blood, a “waste-not” decision since the restaurant uses plenty of turtle for other signature dishes. Admittedly, “turtle blood” wasn’t totally not appealing at first, but my open-mindedness paid off.
The dish combines garlic, ginger, bird’s eye chili, spices, and blood into a rich sauce that coats tender, wok-fried duck. Fragrant, spicy, and deeply flavorful, it’s best with rice. I’d order it again.
While blood-based dishes like black pudding and blood tofu are common worldwide, I do understand if turtle blood isn’t for everyone. Call ahead to ensure availability.
For something more conventional but just as enticing, try the Steamed Poyang Lake Fish Head with Three Color Peppers (¥269, 三色椒蒸鄱阳湖鱼头), one of the signatures here. The fish, sourced from China’s largest freshwater lake, is topped with three types of chilies: green (mild and tender), red (smoky & astringent), and yellow (spicy!). The fish is supple and flaky, a perfect contrast to the chilies.
The Linchuan Spicy Braised Beef Offal (¥189, 临川辣卤牛杂) is another highlight. The offal is slow-simmered in a master stock until tender and finished with celery and chilies, creating a savory, spicy dish with warming heat.
Similarly, the Braised Pork Stomach with White Pepper & Wild Mushrooms (¥89, 胡椒野菌烧猪肚) offers a garlicky contrast, with pickled chilies adding acidity to the rich pork stomach. The mushrooms stand out more than the stomach itself.
Other dishes include Pork Riblets with Plum (¥69, 梅子小排), which offer a sweet and tangy profile that’s favored in the Zhejiang region. Sticky and finger-licking good, they make for a great cold starter.
If you love off-cuts, the Spicy Braised Pig’s Tail (¥89, 辣卤节节高) is tender, sticky, and decadently gelatinous, leaving a savory coating on your lips. It’s thoughtfully deboned, mostly, for convenience.
Claypot soups are another Jiangxi specialty, rotating daily. The Stewed Old Chicken with Bamboo Fungus Soup (¥49, 天麻竹笙老鸡汤) on Thursdays is a revitalizing elixir that’s both soothing and flavorful.
For dessert, Fried Dough Sticks with Glutinous Rice Cake (¥29, 南昌油条麻糍) are a classic Nanchang street snack. Fried crullers are topped with chewy rice cake and dusted with black sesame. It’s a rich, sticky treat that will definitely leave you full. Alternatively, the House-made Yogurt (¥12) offers a simple and refreshing end to the meal.
In Summary
If you’re looking to explore Jiangxi cuisine, Wang Lu is a great place to start. While it doesn’t have the casual street-bistro vibe of other popular spots in Shanghai, it offers a unique and memorable experience. It’s ideal for entertaining, with service to match its Bib Gourmand-awarded sister restaurant.
Wang Lu
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