Think you don’t love eggplant? You haven’t tried the best eggplant in China!
We love it when guests on our tours claim that they don’t like an ingredient, only to have a dish on a tour change their mind (looking at you, tofu!). And while it’s nice to hear that the lamb, soy milk, or even donkey “was surprisingly good”, we take immense pride in the moment when the eyes of a guest who “isn’t a big fan” widen and they double-check what they’re eating. That happens most often with eggplant. (And no, it’s not just because “eggplant” aka qiezi (茄子) is what Chinese people say instead of “cheese” when taking photos!)
It shouldn’t come as a surprise that China does eggplant well. While the plant is thought to have originated in India or Southeast Asia, eggplant has been a significant ingredient in Chinese cuisine. Records from the Han Dynasty (206 BCE–220 CE) mention roasted eggplant dishes. And during the Tang Dynasty (618–907 CE), eggplant cultivation spread across China, with various regional preparations emerging. Nowadays, China grows two-thirds of the world’s supply.
Whether it’s braised, grilled, stewed, fried, or mashed, the humble eggplant often ends up being one of the best dishes on the table. Here are seven of the best eggplant dishes in China that are worth seeking out:
Red-Braised Eggplant (红烧茄子, hóngshāo qiézi)
A hallmark of Chinese braising techniques, this dish features eggplant simmered in a glossy, sweet-savory sauce made with soy sauce, sugar, a touch of vinegar, and sometimes minced pork. The eggplant is usually oil-blanched first to soften it, then gently cooked in the sauce until silky. The result is a well-balanced, velvety dish with a subtle sweetness.
Where to try it in Shanghai: Happy Diner, 287 Hunan Rd., near Xingguo Rd.
开心食堂，湖南路287弄甲1，近兴国路
Oil-Braised Eggplant (油焖茄子, yóumèn qiézi)
Eggplant at its most indulgent—stew-fried in plenty of oil until nearly melting, then simmered with garlic, soy sauce, and sometimes chilies into a dark, concentrated sauce. Unlike 红烧茄子, there’s little sweetness here; instead, it’s rich, garlicky, and deeply savory, with a texture that clings to rice.
Where to try it in Shanghai: Ruifu Garden Dining Room, 132 S. Maoming Rd., near M. Fuxing Rd.
瑞福园联谊餐室，茂名南路132号近复兴中路
Yuxiang Eggplant (鱼香茄子, yúxiāng qiézi) – (Maybe actually the best eggplant in China)
“Yuxiang” refers to a Sichuan seasoning blend based on pickled chilies, garlic, ginger, soy sauce, vinegar, and sugar. In 鱼香茄子, eggplant is typically stir-fried until tender, then braised in the sauce. This method results in a flavorful, umami-rich dish without the use of deep-frying.
(No fish is harmed in the making of the dish. Stories vary, but we’re partial to the one that says that before the 1970s, this dish was often listed on menus as “余香茄子” (“lingering fragrance eggplant”), highlighting its rich aftertaste. The shift to “鱼香” (“fish fragrance”) likely occurred due to the phonetic similarity between the two terms in Mandarin and the association with flavors traditionally used in Sichuan fish dishes.)
Where to try it: Wu’s Cooking Sichuan, 120 Zhaohua Rd, near Anxi Rd.
老吴家川菜，昭化路120号，近安西路
Three Treasures of the Earth (地三鲜, dìsānxiān)
This Northeast Chinese dish combines eggplant, potatoes, and green peppers, stir-fried over high heat with garlic and a lightly sweet soy sauce. The portions tend to be large, and the flavors are hearty and rustic, reflecting the style of cooking across Dongbei.
Where to try it: Northeast Four Seasons Dumpling King, 1791 M. Huaihai Rd, near Wanping Rd.
东北四季饺子王，淮海中路1791号近宛平路
Flavorful Eggplant (风味茄子, fēngwèi qiézi)
Flavorful Eggplant is a signature dish of jiachang (homestyle) restaurants in Shandong. The dish typically involves coating eggplant slices with cornstarch, deep-frying them to get crispy edges, and then stir-frying with a sauce made from vinegar, sugar, soy sauce, garlic, Sichuan peppercorn, and chili peppers. This method results in a dish that’s crispy on the outside, tender on the inside, and delivers a punch of sweet, sour, and spice. Excellent with beer!
Where to try it in Shanghai: Donglai Haishang Shandong, 35-6F Raffles Changning, 1123 Changning Rd., near Kaixun Rd.
东莱海上，长宁路1123号长宁来福士广场东区6楼35号，近凯旋路
Grilled Eggplant with Garlic (蒜蓉烤茄子, suànróng kǎo qiézi)
Whole eggplants are split, grilled over charcoal until smoky and tender, then topped with garlic, chili oil, and cilantro. Start at one end of the eggplant and pick up strips of it that are excellent when placed onto grilled 馒头 (steamed bread) or 烧饼 (flatbread) to catch the juices.
Where to try it in Shanghai: Red Light Green Light BBQ, 348 Changle Rd, Ruijin Yi Rd.
红绿灯, 长乐路348号近瑞金一路
Mashed Eggplant with Pounded Chilies (擂椒茄子, léijiāo qiézi)
Eggplant as an appetizer – the dish starts with roasted or steamed eggplants, mashed together with pounded green chilies and garlic. Smoky, spicy, and bold, it’s often eaten cold alongside heavier main dishes.
Where to try it in Shanghai: Lotus Eatery, 1112 Dingxi Rd., near Zhaohua Rd.
云之缘云南民族菜，定西路1112号近昭化路
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