Luosong tang is Shanghai's own borscht, a Russian recipe reworked with tomato paste instead of beetroot, simmered with beef, potatoes and cabbage into a sweet and sour soup that is now a Haipai classic.
Russian emigres arrived in Shanghai after the 1917 revolution and opened more than 40 restaurants along Avenue Joffre, today's Huaihai Middle Road, an area known at the time as Little Russia. Their cheap borscht and buttered bread caught on quickly with local diners, but Shanghai's climate suited tomatoes better than beetroot, so cooks swapped in tomato paste, fried first to cut its sourness, and added sugar to balance the result. Most Shanghai recipes now build the soup from beef and its broth, potatoes and leafy vegetables, sometimes with Hongchang sausage or a dash of Worcestershire style sauce, and serve it alongside rice or a fried pork chop.
Deda Western Restaurant on West Nanjing Road in Shanghai opened in 1897 in Hongkou and here in 2007, serving the Haipai pork chop, borscht and potato salad.
OrderFried pork chop with Worcestershire-style sauce, borscht, and potato salad, Deda's old three.
TipMost diners are Shanghainese regulars there for nostalgia; the room by the Nanjing Road window doubles as a coffee house with a cake shop.
Luosong tang (Shanghai borscht) makes more sense with someone from Shanghai explaining it. These are the classes and tours we have checked, with booking links.
Taste Luosong tang (Shanghai borscht) with a local in Shanghai
Join a private team challenge in central Shanghai with a local lunch. Solve clues, complete missions, and explore the city with a private vehicle hotel pickup and drop-off.
Experience the grandeur of the Tang Dynasty with a royal banquet in Shanghai. Savor a delicious meal while being entertained by traditional music and dance.