Shanghainese refers to local dishes in Shanghai, whose characteristics can be summarized by thick oil red sauce (rich in oil, strong in flavor, heavy in sugar and bright in color). The commonly used cooking methods are mainly braised, simmered and sugar, which are salty and sweet, oily but not greasy. At the beginning of its birth, this local cuisine was not elegant, but it was characterized by family style and popularity. Ordinary and cheap raw materials such as bald lung, pork balls, salted fresh and soybean soup are the main force of this dish. Later, our local cuisine constantly absorbed the advantages of foreign dishes, some local restaurants created some after-care dishes, and a group of local chefs appeared, which greatly improved the taste of our local cuisine. Moreover, influenced by the trend of low sugar, low fat and low sodium in the world diet, this dish obviously reduces the amount of oil and sugar to meet the dietary tastes of modern people. In this group of cooking, the special dishes in the meat dishes are eel paste, fried river shrimp, hairy crabs soaked in oil, braised eel in pot, braised rings, bergamot belly, braised fish, braised chestnut chicken and so on. It truly reflects the characteristics of this group's thick oil red sauce. Shanghai vegetables have various seasonal dishes according to different seasons. Malantou, shepherd's purse, chicken feathers and Shanghai rape are all very refreshing. Shanghai food gives people the feeling that it is very glutinous (like eating glutinous rice), not as hard as northern food. Shanghai traditional snacks, such as steamed buns, radish cakes and Huangqiao sesame cakes, are all created by many famous Shanghai chefs combined with western-style desserts. Top raw materials for steamed beef in cage powder: 250g of clean beef, 40g of fried rice noodles, 3g of green leaves100g, 3g of chopped green onion, 3g of Jiang Mo, 50g of sweet noodle sauce and 0g of Pixian bean paste10g. Cooking method: 1. Remove fascia from beef, cut into thin slices, add sweet noodle sauce, Pixian watercress cooking wine, soy sauce, sugar, pepper powder, Chili powder and fried rice noodles and mix well. 2. Use green leaves to cushion the bottom of the cage, pour in the mixed beef and steam it over high fire. 3. Mix sesame oil and chopped green onion into chopped green onion oil, pour it on beef, and put it in the original cage. Fried shrimp is a famous dish in Jiangsu and Shanghai. Fresh shrimps are shelled, starched and fried. The finished dish is elegant in color, smooth, crisp and tender in meat, fresh and fragrant in taste. After eating, there is no oil, no juice and no thickening in the dish, which is a must. Ingredients: 6000g shrimp, 20g onion, 2g ginger and pepper, 6g refined salt, 5g wine, half egg white, starch 10g, monosodium glutamate, sesame oil 1g and 50g oil. Cooking method: 1. Wash shrimps with refined salt water, then rinse with clear water and drain; 2. Drain the shrimps, add salt, wine, pepper, protein and starch to marinate for 10 minute, and cut the onions and ginger into sections for later use; 3. After the oil temperature is reached, add the shrimps, take them out as soon as they change color, put the oil into the pot, add the onion, ginger and shrimps in turn, and quickly add the refined salt, monosodium glutamate, sesame oil and pepper to stir fry for several times. Innovative shrimp: Jiangsu people like to eat shrimp. For many years, at banquets, no matter what flavor of dishes, most of them are fried shrimps. Stir-fried shrimp is particularly popular in Shanghai's "Xinyao Restaurant". In recent years, on the basis of stir-frying shrimps, restaurants strive for innovation. Half of the shrimps are mixed with tomato juice and placed in a "nest" fried with shredded potatoes, which not only allows diners to taste two kinds of tender shrimps with different flavors, but also adds a bit of beauty to the dishes. Top raw materials for steamed beef in cage powder: 250g of clean beef, 40g of fried rice noodles, 3g of green leaves100g, 3g of chopped green onion, 3g of Jiang Mo, 50g of sweet noodle sauce and 0g of Pixian bean paste10g. Cooking method: 1. Remove fascia from beef, cut into thin slices, add sweet noodle sauce, Pixian watercress cooking wine, soy sauce, sugar, pepper powder, Chili powder and fried rice noodles and mix well. 2. Use green leaves to cushion the bottom of the cage, pour in the mixed beef and steam it over high fire. 3. Mix sesame oil and chopped green onion into chopped green onion oil, pour it on beef, and put it in the original cage. Top ingredients of Longfeng Hot and Sour Soup: cooked eel 100g, cooked chicken breast 100g, mushrooms 100g. Cooking method: 1. The shredded eel, chicken breast and mushroom in the onion and ginger pot are very noisy; 2. Add chicken soup to boil, skim off the oil slick, and add rice vinegar, monosodium glutamate, salt and white pepper. Chrysanthemum yellow croaker soup top chrysanthemum yellow croaker soup, Jiangnan vegetable soup. It evolved from the famous dish Song Sao Zi Tang in Hangzhou. The middle part is mainly made of yellow croaker or fresh freshwater fish (mandarin fish is the best) and cooked with tofu, ham and chicken. This dish was created in the Southern Song Dynasty, and it has been spread in Zhongnanhai since its delicious taste. Ingredients: 250g of yellow croaker, 2g of ginger, 20g of onion, 50g of chicken soup1000g, 50g of shredded mushrooms and bamboo shoots, 20g of Jinhua ham, 0/60g of soft tofu/kloc-0, 2 eggs, 5g of raw flour15g of oil and coriander, chrysanthemum and sesame oil. Cooking method: 1. Marinate fish with onion, ginger, cooking wine and refined salt for 10 minute, then steam in a cage for 6 minutes and take it out; 2. Shred the cooked ham and mushrooms, and break the yolk for later use; 3. Add oil to the wok, stir-fry the shallots, add chicken soup to boil, add cooking wine, shredded bamboo shoots and shredded mushrooms, and boil again. Put the fish with egg yolk and tofu juice into the wok, add soy sauce, refined salt and vinegar, stir well, take the pan and put it on a plate, and sprinkle with chrysanthemum, shredded cooked ham, shredded ginger and pepper. Clam crucian carp top raw materials: 2 live crucian carp, 250g live clams, 3 slices of cooked ham, 5 slices of bamboo shoots, and water-soaked mushrooms 1 flower. Cooking method: 1. Wash crucian carp, cut it from the back, cut it several times from the back, put it in a clear water pot, add seasoning, ginger, onion and bamboo shoots to boil, cook it with low fire and put it in a soup pot. 2. Cook the clams in a clear water pot until the shells are open, remove them and put them in a soup pot. 3. Pour out the fish soup, boil the clam soup, add mushrooms and cooked ham slices, and pour into the soup basin. The name of the recipe is the dish of hanging pot and duck tongue. The basic characteristics of Shanghai cuisine are bright color and strong sour taste. The basic materials are duck tongue, winter bamboo shoots and secret brine. Number of visits 827 1 joined on March 4, 2005 1. Wash the duck tongue and marinate it with salt water until it is golden yellow and tasty; 2. Soak the winter bamboo shoots in water, put them at the bottom of the prepared hanging pot, and then add green peppers and broth to the duck tongue to cook. /menu/menu.asp？ Series =%C9%CF%BA%A3%B2%CB are all here. See for yourself!