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Shanghai cuisine does not feature the bold, tongue-numbing sensations of Sichuan food or the rowdy energy of a dim sum house filled with roaming carts. It is its own style and celebrated happily so at Jiang Nan Spring. The menu is maddeningly long, but gracious servers are more than eager to point out regional highlights. Their guidance should take you down a road of sweet vinegars and fresh seafood, most apparent in plates like tender chicken with sweet wine sauce as well as an irresistible platter of tilapia fried in a tempura-like batter flavored with seaweed. The oddly named “smoked and fresh pork warm soup” bobbing with knots of bean curd is a sleeper favorite. With hardwood floors and high ceilings, the airy space befits this elegant cuisine.