Eight-treasure duck is a whole boned duck stuffed with sticky rice, chestnuts, mushrooms, ham and other treasures, then steamed for hours until the rice absorbs the duck's juices, a Shanghai celebration centrepiece.
The dish descends from a Qing dynasty precursor recorded as sticky rice duck, which developed around Suzhou in Jiangsu province before becoming part of Shanghai's banquet cooking. The name does not require exactly eight ingredients; fillings vary between chestnuts, ginkgo nuts, diced pork and chicken, mushrooms, ham, bamboo shoots, dried scallops and lotus seeds, and the constant is a whole duck encasing rice that soaks up its juices as it steams. Shanghai Old Restaurant, a guardian of the city's intangible cultural heritage cooking techniques, steams its duck whole for eight hours and serves it the next day once the flavours have settled overnight.
Lu Bo Lang at Yu Garden in Shanghai holds a Bib Gourmand for Shanghainese dim sum such as turnip pastry and eyebrow pastry, at fair prices in the Old City.
OrderOrder the Shanghainese dim sum: turnip pastry, osmanthus glutinous rice cake and 'eyebrow' pastry.
TipPrivate rooms on the second and third floors take groups; a 2019 refit added wavy silver ceiling panels to the main room.
Shanghai Old Restaurant by Yuyuan Garden, founded in 1875, guards Shanghai heritage cooking techniques and steams its eight-treasure duck for eight hours.
OrderEight-treasure duck and the red-braised pork belly.
TipThe eight-treasure duck is steamed overnight and served the next day, so reserve it a day ahead.
Eight-treasure duck (ba bao ya) makes more sense with someone from Shanghai explaining it. These are the classes and tours we have checked, with booking links.
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