Shang Hai

No Chinese city sells the contrast between old and new as effectively as Shanghai. Stand on the Bund at dusk and the view does the explaining itself: one side of the Huangpu River is a row of colonial-era stone buildings from the international-concession era of the 1920s and 30s, the other is the openly futuristic skyline of Pudong, including the Oriental Pearl Tower and Shanghai Tower, one of the tallest buildings on earth. Shanghai has always been China's most outward-facing city — a treaty port shaped by foreign trade long before it was a national financial capital — and that history is legible in its architecture in a way most Chinese cities can't match.

Away from the skyline, the old city center around Yu Garden preserves a Ming Dynasty garden and a warren of traditional shophouses now selling snacks and souvenirs, while the French Concession's tree-lined streets and converted lane houses are Shanghai's most pleasant neighborhood for an unhurried walk. Food-wise, this is the home of xiaolongbao — soup dumplings eaten with a specific bite-and-sip technique to avoid a lap full of hot broth — and a good starting point for anyone easing into Chinese food culture, since Shanghainese cooking is generally milder and sweeter than Sichuan or Hunan cuisine.

Shanghai's climate is humid subtropical: summers are hot and sticky with a real risk of typhoon-linked rain in August and September, while winters are cold and damp rather than snowy. Spring and autumn are the clear sweet spots. The city is also the best logistical base in the Yangtze Delta for day trips to water towns like Wuzhen and Zhouzhuang, both under two hours away and a useful counterpoint to Shanghai's density and scale.