Cold welcome basin: made of abalone, roasted goose, laver egg roll, shrimp, sweet beans, tomatoes and other common raw materials, accompanied by four kinds of side dishes, consisting of boiled water chestnut, soybean bran, salted broad bean petals and cordyceps sinensis. It's an appetizer before meals, and most of the ingredients come from Shanghai.

dinner

Carp in shepherd's purse pond is a must in Shanghai. It is made of sliced carp and shredded shepherd's purse (soup) as raw materials, and made of wild pond carp and local wild vegetables unique to Shanghai in late spring and early summer. More than 40 guests at the dining table shared 750 pond carp, with no more than 22 carp in each pond. Chefs boned and peeled small fish and cooked them into wild carp slices in shepherd's purse pond, so that folk seasonal raw materials could be shared by Expo guests through cooking skills.

Black fish roe lobster: made from Chinese pumpkin, lobster balls, black fish roe and sesame oil powder. Sesame oil powder is a traditional snack in Shanghai, which is light, environmentally friendly and green.

Yipin Xueniuniu: Chinese steak dishes are made by matching domestic steaks with Ci in Yangzhou and Shanghai dishes.

Spring bamboo shoots and bean sprouts: Spring Festival melons are used as containers, and bamboo shoots and bean sprouts are seasonal vegetables in late spring and early summer in Shanghai. 450 cups of zucchini were carved by 10 chefs for nearly 3 hours. Bean seedlings are tender leaves at the top, and only one and a half parts can be harvested per catty.

Dim sum and fruit

Shanghai wonton is a traditional folk snack in Shanghai, which has a strong local flavor, including natural wild vegetables Malantou, dried herbs and Qiandao Lake shrimp.

Mu Si's fresh fruits-grapefruit, pear, mango, strawberry and carambola with vivid "Haibao Crisp" and "Mu Si". After the meal, the fruit and dessert are integrated into a combined fruit bowl.