Located in one of the typical local residence streets of old Shanghai style where is more like a bazzar,  this small snack bar is offering the cheapest but the most delicious fried bun and fried dumpling which are so much appreciated by the residents in Shanghai for decades.  They are stuffed with juicy fresh pork meat, which is so much enjoyable for the eaters to touch that with their tongues after carefully biting through the soft flour skin.  So many people living around come here to buy the food for their breakfast, brunch and even lunch.  The customers always stand to wait in the line in front of the  stove  and huge pan even the boss, who is also the chef and his wife are too busy to make the name for their snack bar.  However, the customers don't care about this but just pay their attention to the quality of what they are eating here.  Year by year, the boss family get up every day at 3 o'clock in the morning to prepare the opening of this house without one day off all year round except for a few days of the Chinese New Year celebration.                                                                                                                                                                                                                                       Due to the new urban planning of the city, more and more old streets and lanes are disappearing in the town, as well as these traditional local snack bars.                                                                                                                                                                                              

Located at the attic of a 1911 building in Shanghai's Rockbund, CAPO is a modern take on the Italian rustic "Cook house" concept - a room bustling with activity, in a contemporary setting with pizzaiolas, crudo and grill chefs in action, friendly wait-staff putting the finishing touches to signature dishes and expert mixologists concocting classic cocktails.

The meat- and seafood-centric menu created by Enzo Carbone, Executive Chef and partner, features artisanal and organic prime cuts, grills, jet-fresh raw seafood at the Crudo Bar expertly cut by a Japanese chef and seasoned with the finest Italian ingredients, slow-cooked cocotte dishes, gourmet pastas, authentic Neapolitan pizzas and a scrumptious dessert trolley to add even more ‘la dolce vita’ to the Capo experience.

Napa Wine Bar & Kitchen originally opened in Shanghai in 2007 bringing the best in world cuisine together with one of the widest selections of fine wines in China. Following Napa Wine Bar & Kitchen’s success, the restaurant relocated to bring the casual sophistication of Napa to the exciting new F&B destination of Bund 22 on Shanghai’s prestigious Bund.

Australian Executive Chef Patrick Dang’s culinary footsteps have taken him from Asia to North and Latin America and Europe, inspiring his food along the way. There are clear tones of global flavors on his journeys throughout his menu, and he describes his ever-evolving cooking style as “simple and clean, yet bold and flavorful.”

Napa’s extensive wine collection features over 700 labels from around the world and has its own private wine cellar in the basement of South Bund 22 for its private customers. With strong partners from Europe, Napa has emerged as a leading light at the forefront of China’s new love of world wine. With wines directly imported from some of Europe’s best cellars and carrying “5 star provenance” - meaning perfect storage conditions all the way from the Chateaux.

Salmen fish --live in fresh water, orange clorer, small scale, Meat tender and delicious, can be eaten as raw food directly.  It is a famous member of fish family.

It has different name such as Damaha fish or trout,  it's mainly produce in the north part of Pacific ocian, north of Asia, north of America.  Salmon is rich in unsaturated fatty acid, can effectively reduce blood fat and blood cholesterol, prevention and treatment of cardiovascular diseases.

there are 3 way to deal with the fish:

1.The meat is cut into slice and eaten raw mixing with soy sauce and Wasabi.

2.The bone and head is made as soup with other seasoning.

3.The fish skin is deep  fried in the vegetable oil.