Shanghai's famous dishes include Shanghai braised pork, eight-treasure duck, crystal shrimp, Shanghai boiled chicken, Songjiang perch, eight-treasure hot sauce, salty and fresh, fried river shrimp, hibiscus crab bucket, Shanghai smoked fish and so on. Shanghai cuisine, also known as Shanghai local cuisine, is another name of Shanghai cuisine and an important school of Han traditional food culture in Jiangnan area.
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 characteristics of Shanghai people cooking pot-stewed vegetables are: holding a soy sauce bottle in one hand and a canned sugar in the other. Shanghai braised pork is braised pork, with thick oil-red sauce and sweet taste, which simply shows the characteristics of this dish incisively and vividly. This dish can reflect the characteristics of thick oil red sauce, and can be made into fat but not greasy, crisp but not rotten, sweet but not sticky, thick but not salty through cooking, which is one of the most representative dishes in this group.
Babao duck Babao duck is a traditional famous dish in Shanghai, which belongs to Shanghai cuisine and Jiangsu cuisine. Shanghai Chenghuangmiao Shanghai Old Hotel is the best one, so it is well-known at home and abroad as a must-see for gourmets. Babao duck is a duck with bones, stuffed with ingredients, buckled in a big bowl, sealed with cellophane and steamed. The duck shape is full and full, and the original juice is outstanding. When you come out of the cage, pour shrimp and green beans prepared with steamed duck original brine, and the house is full of fragrance.
Crystal Shrimp Crystal Shrimp is a traditional dish, belonging to Shanghai cuisine. It was once rated as the first famous dish in Shanghai. Strange fragrance overflowing, crystal clear, like a pearl. The main ingredients are shrimp and eggs. Stir-fried shrimp without any ingredients, the shrimp meat is full, bright and translucent, soft and crisp. In the 1940s, the famous chefs of Shanghai Jing 'an Hotel absorbed the fried shrimps of Cantonese and Fujian cuisine and made innovations in cooking skills. In addition, the selection of materials is excellent, the production is rigorous and the flavor is unique.