Shanghai fried pork chop 炸猪排
Shanghai fried pork chop is featured among the local specialties of Shanghai.
A crumbed pork chop fries to a golden crust. Shanghai diners often add a tangy sauce and cut it into shareable strips.
How it is made
A pork chop is flattened, coated in crumbs and fried until golden, then commonly cut into strips. A tangy Shanghai-style condiment is often offered at the table.
Flavour & texture
The crumb shell is crisp and dry while the pork inside stays tender. The sauce supplies acidity that lightens the fried richness.
Local roots & traditions
Fried pork chops are part of Shanghai's long-established hybrid snack and casual-dining repertoire.
How to order Shanghai fried pork chop
Try the first strip plain, then add a little sauce so you can judge how much you want.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Pork chop with rice cakes 排骨年糕 →
A seasoned pork chop is cooked, often with a fried coating, and served with soft rice cakes and a savory-sweet sauce. Both elements are prepared to retain their distinct textures. The meat offers browned edges and a firm bite, while the rice cakes are sticky, elastic and good at holding sauce.
Red-braised pork belly 红烧肉 →
Pork belly is cut into chunks and slowly braised with soy sauce, sugar and aromatics until the sauce reduces. Shanghai-style versions often give noticeable weight to sweetness and a glossy finish. The lean meat becomes tender while the fat turns soft and yielding. Sweetness, salt and rich pork flavor should remain in balance.
Questions before you order
What name should I show when ordering?
Show 炸猪排 for Shanghai fried pork chop. Try the first strip plain, then add a little sauce so you can judge how much you want.
Sources & reading
Recipes and servings vary between kitchens.