Characteristics of Shanghai cuisine

China's unique "Shanghai cuisine" represents famous dishes-shrimp with big black ginseng, herring thrown into the water, Songjiang calcium fish, chicken bone sauce, sweet-scented osmanthus meat, eight treasures, Fengjing top hoof and rotten bowl.

In addition, there are other delicacies: Shanghai Laodafang Cake, Wufangzhai Dim Sum, pigeon eggs, Su Bao, Dahuchun Fried Steamed Bread, Crab Shell Yellow, Nanxiang Steamed Bread, Four Seasons Cake, Osmanthus glutinous rice porridge, Kaiyang Scallion Noodles, Spiced Beans, Milk Sugar, Pear Sugar, Braised Sauce and so on.

The so-called Shanghai local cuisine is the local cuisine in Shanghai, which is characterized by a lot of soy sauce and rock sugar, rich and delicious taste, sweet and moist, and wins with real materials and slow fire. Every dish looks oily, red and heavy. Representative works include grass head circle, rotten pot head, shrimp and black ginseng, braised bald lung and braised fish, among which Dexing Pavilion, Lao Zhengxing and Shanghai Old Hotel are the most famous. This restaurant is one of the earliest restaurants in Shanghai, which was established in 1744. It is famous for selling Shaoxing aged yellow rice wine. High-quality yellow rice wine, such as flower carving, Taiwan carving, Chenjiafan and Jinbo, has strong aroma and mellow wine taste. The food in Wang Baohe restaurant is the best in every group, especially the freshwater crab. The crab banquet operated by this restaurant is unique and excellent, and the cooked crab dishes are unique in flavor, especially "Lotus Crab Powder", "Emerald Shrimp Crab", "Yellow Crab Fight" and "Yangcheng Crab Roll".