7天成都与上海家庭背包之旅：大熊猫与摩天楼

Where to stay tonight

Hostel in 武侯祠/锦里附近 (成都市中心西南侧，紧邻武侯祠和锦里古街) $10-20/晚（床位）或 $25-35/晚（家庭房）

步行就能去锦里和武侯祠，晚上逛完小吃街走回住处很近，周边公交地铁方便去明天景点。

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Where to stay tonight

Hostel in 宽窄巷子附近（青羊区，交通便利的老城区） ¥60-100/晚

地处市中心，去人民公园步行可达，附近餐馆和地铁站多，方便第二天继续游成都。

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Where to stay tonight

Hostel in 宽窄巷子附近（青羊区，地铁2号线旁的老城区核心地带） ¥60-80/晚（约$8-12）

步行可达今日所有景点，晚上逛完夜市回来方便，周边平价小吃店密集适合预算有限的家庭。

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Where to stay tonight

Hostel in 南京东路/外滩附近（黄浦区，紧邻南京路步行街） 50-80元/床位，200-350元/家庭间

步行可达外滩和南京路，晚上看夜景后走回住处方便，周边地铁站多，带小孩减少交通奔波。

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Hostel in 老西门/陆家浜路（黄浦区南部，地铁8号线和10号线交汇处） 50-80元/床位，家庭间约150-200元/晚

距离豫园和复兴公园都在两站地铁内，周边有便利店和小吃店，适合背包客家庭。

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Where to stay tonight

Airbnb in 法租界/徐家汇（梧桐树荫下的老洋房区域） 150-300元/晚

位于法租界核心位置，步行可达武康路和田子坊，晚上安静且街区安全。

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Where to stay tonight

Hostel in 浦东陆家嘴附近（上海金融中心区域，靠近东方明珠塔） ¥80-120/晚

靠近上海中心大厦，方便下午游览后回酒店取行李再前往机场。

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Must-try traditional foods & drinks

What to order in China, with a fun fact for each

传统咸味菜肴

Mapo Tofu

This iconic Chengdu dish features soft tofu in a fiery sauce of doubanjiang (fermented bean paste) and Sichuan peppercorns. It is named after an elderly pockmarked woman (ma po) who supposedly invented the recipe in a small Chengdu eatery.

Kung Pao Chicken (Gong Bao Ji Ding)

This dish originated in Chengdu and is named after Ding Baozhen, a Qing Dynasty governor whose title was "Gong Bao" (Palace Guardian). The original recipe uses only chicken, peanuts, and chili peppers without the vegetables often added in Western adaptations.

Fuqi Feipian (Husband and Wife Lung Slices)

Despite its literal name meaning "husband and wife lung slices," this dish actually contains no lung tissue but rather thinly sliced beef and offal. It was created by a married couple who sold the spicy, numbing cold beef dish from a pushcart in Chengdu.

Xiaolongbao

These delicate soup dumplings filled with savory broth and pork originated near Shanghai and are internationally famous as a must-try local specialty, especially from Nanxiang in the old city.

Shengjianbao

Pan-fried pork buns with a crisp bottom and juicy interior are a beloved Shanghai street food, traditionally served for breakfast and still sold fresh from large steel pans in markets.

Red Braised Pork

Hong shao rou, a melt-in-your-mouth pork belly braised in soy sauce and sugar, epitomizes Shanghai's preference for richly flavored, slightly sweet dishes that come from Jiangnan culinary traditions.

传统甜点

Dandan Mian (Dan Dan Noodles)

Despite being a noodle dish, Dandan Mian is often served as a sweet and savory street food. Its name comes from the bamboo pole (dan dan) that street vendors used to carry the noodles and sauce on their shoulders.

Three Balls (San Da Pao)

San Da Pao, or Three Big Bangs, is a Chengdu dessert made from glutinous rice that makes three loud sounds when prepared. The pounding and shaking of the rice cakes create a theatrical performance as the vendor calls out each bang.

Sweet Rice Balls (Tangyuan)

Tangyuan are glutinous rice balls filled with black sesame paste or sweet bean paste, often served in a warm ginger syrup. In Chengdu, these are especially popular during the Lantern Festival as their round shape symbolizes family togetherness.

Tangyuan

Glutinous rice balls often filled with black sesame or sweet red bean are a staple in Shanghai for Lantern Festival and family celebrations, symbolizing reunion and togetherness.

Eight-Treasure Rice

Known as ba bao fan, this colorful sticky rice pudding made with candied fruits and nuts is traditionally served at Chinese New Year and weddings, and reflects Shanghai's Jiangnan festive cuisine.

Sachima

A crunchy, sweet fried pastry made from strands of fried dough bound with syrup, sachima is widely enjoyed in Shanghai bakeries and markets, showing the city's embrace of regional snacks.

传统饮品

Sichuan Buckwheat Tea (Ku Qiao Cha)

Ku Qiao Cha is a nutty, slightly bitter tea made from roasted tartary buckwheat grown in the highlands of Sichuan. It is caffeine free and believed to help with digestion, especially after eating Chengdu's famously spicy food.

Suan Mei Tang (Sour Plum Drink)

This tangy, sweet beverage is made from smoked plums, rock sugar, and licorice root, and is a cherished Chengdu summer drink. It is said to have been invented during the Song Dynasty to cool down emperors in the heat.

Gaiwan Tea (Covered Bowl Tea)

The gaiwan, a lidded bowl used for brewing and drinking tea, is inseparable from Chengdu's teahouse culture where locals spend hours sipping, socializing, and playing mahjong. Chengdu has the most teahouses of any city in China, with thousands dotting its streets and parks.

Soy Milk

Fresh soy milk is a common Shanghai breakfast beverage, often enjoyed hot with fried dough sticks, and reflects the everyday comfort foods of the city.

Huangjiu

This traditional fermented yellow rice wine, sometimes served warm, is used for cooking and celebrations in Shanghai, linking the city's cuisine to wider east China wine-making traditions.

Osmanthus Tea

Osmanthus-scented tea and sweet osmanthus confections are popular in Shanghai, with the floral aroma celebrated across Jiangnan for both everyday enjoyment and festive treats.

7天成都与上海家庭背包之旅：大熊猫与摩天楼

7天成都与上海家庭背包之旅：大熊猫与摩天楼

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