Characteristics of Shanghai cuisine

Shanghai cuisine is referred to as Shanghai cuisine for short, and Benbang cuisine is another name of Shanghai cuisine, which means local cuisine, and it is an important school of Han traditional food culture in Jiangnan area. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods mainly include stew, stew and sugar. Shanghai cuisine has many distinctive features: first, it pays attention to the freshness of ingredients, and the four seasons are different. In the past, roasting, steaming, simmering, nesting and frying were equally important, and gradually turned to roasting, frying, steaming and thick soup. Later, it gradually turned into a moderate marinade, light and elegant, with thick oil red sauce, paying attention to freshness, color and palatability. Especially in summer and autumn, rotten vegetables are rich in flavor and quite distinctive.

Its main famous dishes are herring chin throwing water, crystal shrimp, herring bald lung, Shanghai boiled chicken, Sichuan braised ring with pickled pepper, raw fried grass head, boiled chicken, chicken bone sauce, rotten bowl head, shrimp black ginseng, Songjiang perch, Fengjing top hoof, Shanghai Laodafang cake, Wufangzhai dim sum, pigeon eggs jiaozi, vegetarian dish bag and large pot of spring fried steamed bread.

stir-fried shrimps

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

Shanghai braised pork