Little Alley

Name: Little Alley
Address: 550 3rd Ave, New York, NY, 10016, US
Telephone: 646-998-3976

Shanghainese

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550 3rd Ave, New York, NY 10016
646-998-3976
Last verified: August 2026
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Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Black Truffle Soup Dumplings (4) · Pork Soup Dumplings (4) · Crab Soup Dumplings (4).
Jellyfish salad: Shredded, brined jellyfish rinsed and dressed with sesame oil, vinegar and a little chili. It has almost no flavor of its own; the appeal is the cool, crunchy-snappy texture. A standard cold plate at Cantonese banquets and Shanghai appetizer tables. On this menu as: Jellyfish with Scallion.
Sweet and sour: Battered pork, chicken or shrimp in a bright glaze of vinegar, sugar and ketchup or hawthorn, with pineapple, onion and bell pepper. The Cantonese original (gu lao rou) is tangier and less neon than the takeout version. On this menu as: Sweet & Sour Ribs.
Chili oil / chili crisp: Oil infused with toasted chili flakes and often star anise, cinnamon and Sichuan peppercorn. Chili crisp keeps the crunchy fried flakes and garlic in the jar. It dresses cold noodles, wontons and dumplings, and sits on most Sichuan tables. On this menu as: Chicken in Chili Oil.
Century egg: A duck egg cured for weeks in an alkaline clay-and-ash paste until the white turns to amber jelly and the yolk to creamy dark green. Strong, sulfurous and savory; served with cold tofu, chopped into congee, or with pickled ginger. On this menu as: Preserved Eggs with Chopped Pepper.

Little Alley

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