Shanghai special cuisine

Shanghai specialties include eight-treasure duck, crystal shrimp, Shanghai boiled chicken, Shanghai braised pork and braised trotters.

1, Babel Duck

Shanghai Babel Duck is a traditional famous dish in Shanghai, which belongs to Shanghai local cuisine. It originated from Suzhou famous dishes. Later, Shanghai Chenghuang Temple copied Suzhou famous dishes and added chestnuts, diced bamboo shoots, ham and other accessories. The made Babel duck is thinner and steamed better, which is more in line with the taste of Shanghai people and gradually becomes famous all over the world.

2. Crystal shrimp

Crystal shrimp is a traditional dish in Shanghai, which belongs to Shanghai local cuisine. In the 1940s, the famous chefs of Shanghai Jing 'an Hotel absorbed "stir-fried shrimp" from Cantonese cuisine and Fujian cuisine, and made innovations in cooking skills. In addition, the selection of materials is excellent, the production is rigorous, the flavor is unique, the aroma is overflowing, and it is crystal clear, just like pearls. It was once rated as "the first dish in Shanghai".

3. Shanghai poached chicken

Shanghai white-cut chicken is also called three-crisp chicken. Because "Little Shaoxing" is a famous "Sanhuang Chicken" (yellow feet, yellow skin and yellow mouth) produced in Pudong, Shanghai, it is also called Sanhuang Chicken because of its good quality and delicious taste.

4. Shanghai braised pork

Shanghai braised pork is a classic food of Shanghai local cuisine, which is made of pork belly, soy sauce, wine, sugar and other materials. The unified feature of Shanghai people cooking pot-stewed vegetables is: "Holding a soy sauce bottle in one hand and a canned sugar in the other." The thick oil braise in soy sauce and a little sweet braise in soy sauce of Shanghai pork simply give full play to the characteristics of this dish.

5. Braised hooves

Braised pig's trotters are traditional Shanghai dishes, belonging to Shanghai cuisine. Cooked braised pig's trotters are smooth and shiny, and look tight. In fact, all you have to do is poke them with chopsticks and go in. You pick up a little skin, connect it with the oil skin below, and then connect it with some fat meat and lean meat. It melts in the mouth, but it is not greasy.