Kaisiling is a bakery in Jingan, Shanghai.
Editorially verified September 27, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Beyond the chestnut cake the case holds eclairs, cream horns and millefeuille; this is the original site, now in a newer building.
Private tour · 8 hours
Discover a hidden side of Shanghai at Guangfulin Cultural Site, explore 6,000 years of local history, and have a hands-on experience of making traditional Chinese cake...
1 hour
Craft UNESCO-listed Tangguozi: Tang Dynasty’s 1,400-year-old floral tea pastries! Hands-on workshop using natural ingredients. Perfect for foodies & culture lovers, hi...
1h 30m
A hands-on introduction to Chinese pastry-making where you learn by doing. In small groups, you will discover traditional techniques step by step and bring home a reci...
Address: 1001 Nanjing West Road, Jing'an District, Shanghai
Lao Xiang Zhai on East Nanjing Road in Shanghai bakes a looser, crumblier butterfly cracker, sold by weight, that travels better for gifting.
Worth the queueButterfly crackers sold by weight
TipBuy by the 500 gram bag, about ¥110 to ¥130; the lower-moisture recipe keeps longer for travel.
Shen Da Cheng on East Nanjing Road in Shanghai has sold glutinous rice pastries, dim sum and spring qingtuan since 1875, with a queue at its street counter.
Worth the queueQingtuan glutinous rice balls
TipIn spring pick red bean paste for the classic qingtuan, or salted egg yolk with pork floss for the savoury one.
Xing Hua Lou on Fuzhou Road in Shanghai is the flagship of a century-old Cantonese brand, known for its mooncakes, dim sum and seasonal qingtuan.
Worth the queueCantonese-style mooncakes
TipIn spring the pork floss and salted egg yolk qingtuan draws long queues, with a limit on boxes per person.
Taikang Foods on East Nanjing Road in Shanghai is a long-standing counter for freshly fried pork mooncakes, plus red bean and malted milk qingtuan in spring.
Worth the queueFresh pork mooncake
TipIn spring look for the red bean and malted milk qingtuan, a local favourite alongside the pork mooncakes.
VERIE Bakehouse on the ground floor of Xintiandi Style II in Shanghai bakes buttery viennoiserie under Quebec pastry chef Frederic Jaros, ex-Da Vittorio.
Worth the queuePain suisse
TipSit on the dog-friendly terrace outside; TING, chef Frederic Jaros's chef's table, is on the floor above.
O'Mills Sourdough Bakery & Bistro on Yongjia Road in Shanghai bakes sourdough loaves and sourdough pizza, with plant-based dishes and fermented foods.
Worth the queueSourdough olive bread
TipThe sourdough olive bread is the loaf most often recommended; the bistro menu leans healthy, natural and plant-based.
