2. This dish is rich in color and taste, and the marinade permeates into the interior of the dish, which is particularly tasty, but it is also light and elegant, fresh and beautiful. Among our famous dishes, there are pot-cooked eel, braised ring and thick oil braised bergamot belly. Elegant, bad goods are first promoted in summer and autumn, such as rotten chicken, pig's feet, rotten doorways, rotten edamame, rotten water bamboo and so on. At the beginning of its birth, this local food was not elegant, and its characteristic was popularization. At that time, this local dish was mainly local fish, shrimp and vegetables, and it was good at stewing, steaming, stewing, frying, frying and frying. These dishes are rich in oil and red sauce, salty and delicious. Later, Shanghai cuisine absorbed the advantages of foreign cuisines, especially Jiangsu cuisine, and formed the characteristics of fresh materials, various varieties and moderate taste in the middle of the 20th century. Many local restaurants have created home-cooked dishes and trained a group of local chefs, which greatly improved the taste of local dishes.

3. Ningbo cuisine, also known as Yong Bang cuisine, is an important part of Han people's food culture. Good at cooking seafood, fresh and salty, with steaming, roasting, stewing and other techniques as the mainstay, paying attention to freshness, tenderness, smoothness, original flavor and strong color. For example, rotten leather bag yellow croaker, small roasted moss vegetables and snow vegetables fried with fresh bamboo shoots are cheap and delicious.