The story
Located in Shanghai’s Chongming District, Hong Mei has cemented its reputation as a premier destination for those eager to explore the region’s deep-rooted passion for crayfish. The restaurant offers an expansive menu that celebrates the freshness of the catch, utilizing traditional flavor profiles to elevate the humble crustacean into a true culinary staple.
Food personality Mark Wiens recently visited the venue, praising its impressive range of preparations. Wiens was particularly thrilled by the variety on offer, noting that while the kitchen excels at sweet and sour ginger and refreshing cold preparations, the spicy mala version is especially addictive. Whether you are a local or a traveler passing through, Hong Mei provides an authentic, flavorful experience that perfectly captures the essence of Shanghai’s vibrant culinary landscape.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the drunken crawfish, calling it a standout. The overall vibe is warm, comforting, and deeply flavorful.
“It's served cold, refreshing, not spicy at all. It has a sweet taste with a yellow wine flavor. The actual crayfish is incredible, so sweet, the texture is silky. Delicious.”
What creators say
1 creator has covered Hong Mei. Most active: Mark Wiens
A popular spot for fresh crawfish with multiple flavor options, from refreshing cold to intensely spicy mala.
Dishes mentioned
Drunken Crawfish
It's served cold, refreshing, not spicy at all. It has a sweet taste with a yellow wine flavor. The actual crayfish is incredible, so sweet, the texture is silky. Delicious.
Sweet and Sour Ginger Crawfish
It's sweet, a little bit sour, with ginger flavor. Just a little bit of chili and Sichuan pepper for fragrance. With the celery, it tastes a bit fruity.
Dry Fried Mala Crawfish
You really taste the sweetness of the crawfish. It looks extremely dangerously spicy, but the fragrance of the chilies has been embedded without it being spicy. The citrusness of the Sichuan pepper is good.
Mala Chili Oil Crawfish
This one is the highlight. You immediately taste more of the heat, the tingle of the Sichuan pepper, the sesame seeds. Almost an immediate numbness of the Sichuan pepper. You eat one and then you immediately have to grab another one. So good.
