Of course, the introduction of Shanghai cuisine should start from Shanghai. Shanghai cuisine, also known as "local cuisine", is characterized by "thick oil red sauce". Cooking techniques focus on stewing, steaming, stewing, frying, distiller's grains (a pickling technique), frying and so on. It turns out that Shanghai local cuisine actually originated from a simple farmhouse meal, which is simple and affordable, quite popular and close to life, and can be easily cooked by every household. However, it is often considered that it is difficult to be elegant, and its position in China's major cuisines is not as good as other well-known cuisines. However, in recent years, Shanghai cuisine has merged the essence of various places and derived many creative dishes. Seeing its characteristics of being close to the people in the ordinary can be said to be a major feature of Shanghai local cuisine. In terms of dishes, the most famous Shanghai dishes are braised pork, grass head ring, fragrant grass head, fried hairy crabs, salt and pepper ribs and so on. When you come to Shanghai, you should try the local specialties in Shanghai anyway and experience the taste of the so-called local dishes.

Braised pork

When it comes to local cuisine, the first thing that comes to mind is "braised pork", which every Shanghai gourmet restaurant must provide. In fact, it's just braised pork belly, but since Su Dongpo's Ode to Pork, Dongpo pork has spread like wildfire, and Dongpo pork circulated by people is actually a kind of braised pork.

Braised pork is similar. Even in Taiwan Province Province, every household can cook a pot occasionally. However, although it is a basic dish, there are still different changes under different chefs. Some chefs can keep the temperature for a long time after serving with urns, and some chefs sprinkle sweet-scented osmanthus with rock sugar to make the pulp feel crystal clear, or the pulp is so soft that it melts at the entrance. Every chef showed his talent and characteristics.

My heart is too soft

When I first saw "Too Soft-hearted" on the menu, I wanted to know why Richie Jen's songs were all on the menu. It turns out that this dish is named after the shape, with red dates as the heart, and glutinous rice is too soft. The combination of the two ingredients is really "too soft"!

Use fresh jujube, remove the jujube core, and add glutinous glutinous dumplings with moderate hardness and softness. Now eat it while it's hot, the teeth and cheeks are fragrant, and the flavor is excellent, which is more chewy and fragrant than Taiwan Province hemp. Now there are more chefs in Shanghai, who make this dish a new look, add foie gras to make it a salty and delicious hot food, or sprinkle it with sesame osmanthus sauce to become a more distinctive Shanghai dessert.

Steamed gluten

Baked bran is a kind of food which is separated from wheat, ground, fermented and steamed. Its taste is similar to that of Taiwan Province gluten, with a soft Q. This dish is usually served in restaurants in Shanghai, and is called "Sixi Baked Bran", which is one of the famous cold dishes in Shanghai.