For a long time, Shanghainese gave Zhou Jun the impression that he loves sweets, and even if he cooks braised pork, he has to throw a few pieces of rock sugar. However, Shanghainese, both men and women, are quite slim, because people in Magic Capital are actually restrained in their diet and don't eat sea stuffing as everyone thinks. But the same two people order two dishes in a local restaurant in Shanghai. Each dish is almost as big as an adult man's hand in diameter, and it will not be full when served. If two people really only order two dishes, they may only eat about seven minutes full, and the staple rice may cost a little money.

But in fact, Shanghai cuisine is one of the main local dishes in China, and Benbang cuisine is another name for Shanghai cuisine. The so-called local gang means local. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. In fact, it is not only Shanghai, but also the whole south, especially restaurants in Jiangsu, Zhejiang and Shanghai and even food raw materials. The difference between "North-South Shopping", which swept the whole network a while ago, can be reflected.

Represents salty pie, salty and fresh. Just take a bite and your eyebrows will fall off. Luo Songtang, who works for the sweet pie, is a standard Shanghai-style western food, sweet and sour. Shanghai cuisine is really oily and red in sauce, but the oil content is similar to other cuisines, even lower than many Sichuan cuisines. When it comes to the amount of sugar, other cuisines also add sugar, just because it is salty or spicy, the sweetness is masked. In fact, like braised pork, chefs always put sugar or rock sugar in northern and southern dishes, just like Shanghai dishes.

The name of Shanghai cuisine is too broad, because Shanghai cuisine is divided into local cuisine and Shanghai cuisine, and Shanghai cuisine includes local improved cuisine and western-style Shanghai cuisine. Shanghai cuisine is rooted in local cuisines and originated from the local flavor of Linsan area in Pudong, Shanghai in the Ming Dynasty. It first appeared in festivals and wedding banquets in the form of local private kitchens. At the end of the Qing Dynasty and the beginning of the Republic of China, local cuisine entered the prosperous areas of Shanghai from the countryside. The most famous one is Li Lingen, the founder of the modern school of local cooking. Dexing Pavilion, founded by him, was sought after by Shanghai celebrities at that time, and was later carried forward by Borong Li, the son of local gourmet Li Lingen.