Shanghai’s top ten famous dishes: Shanghai braised pork, Babao duck, crystal shrimp, white chopped chicken, Shanghai Songjiang seabass, Babao hot sauce, pickled fish, fried river shrimp, hibiscus crab bucket, and steamed buns .
Shanghai cuisine has a long history and occupies a major position among the eight major cuisines in China. Shanghai cuisine is also Shanghai cuisine, also called local cuisine, and is one of the cuisines with strong local flavor.
The production method is named after thick oil red sauce. Authentic old-fashioned Shanghai cuisine is salty and light in balance, and the taste is fresh. There are many cooking methods for Shanghai cuisine, including roasting, sauce, stewing, stewing, steaming, Braising, simmering, etc. Most of the traditional Shanghai cuisine is roasting, stewing, braising, steaming and simmering. In particular, the simmering method is unique among the eight major cuisines.
Simmering here generally refers to simmering sugar, so the taste of traditional Shanghai cuisine is mostly sweet. With the improvement of living standards and the diversification of food, current Shanghai cuisine has lost its original flavor. Most of the dishes are light, refreshing, healthy and so on.
Extended information:
Shanghai cuisine is characterized by thick oily red sauce, thick soup, and mellow taste. As time and the pace of life accelerate, so does the food. Due to the needs of development, thick soup is no longer the mainstream of Shanghai cuisine, and subsequently evolved into soup.
This is a major change made to adapt to the need for fast meals. The thick oil red sauce can only be seen in more professional and old Shanghai restaurants. Most restaurants on the street have been bland. The main dish formats are delicious, refreshing and nutritious, which also reflects the qualitative changes in the general eating habits of diners in real time.