Shanghai people live on rice for three meals all year round. In the past, breakfast was often made with cooked rice the next night, commonly known as "soaking rice". In summer, it is simply brewed with boiling water. Breakfast food is relatively simple, such as kimchi, fermented bean curd, peanuts, pork floss and so on. Many people mainly eat cakes, fried dough sticks, soybean milk and Yangchun noodles for breakfast. With the continuous improvement of people's living standards, many people's breakfast has been "Europeanized", such as milk, bread and eggs, but many people still maintain the old tradition.

Shanghai people generally don't like fat meat, but love aquatic products. Are fried with refined oil or soybean oil. They like light, but pay attention to color, fragrance and taste. Three dishes and one soup are more common.

Extended data

Shanghai cuisine was originally famous for braising in soy sauce and frying raw food. Later, it absorbed the characteristics of Wuxi, Suzhou, Ningbo and other local cuisines, referred to the cooking techniques of the above sixteen families, and combined the methods of western food and western pastry, which made the varieties of colors develop greatly. The basic characteristics of the flavor of dishes are: mellow soup, thick sauce red, sugar color, salty and palatable. Pay attention to live, raw, inch and fresh materials; Seasoning is good at salty, sweet, bad and sour. Famous dishes, such as "braised mandarin fish", are famous for their skillful cooking skills, outstanding original flavor, bright red color, thick marinade and fresh and tender meat.

"Bad pot head" is a representative of Shanghai local cuisine who is good at adding "bad" to cooking. It copies the aged vinasse into the bittern and adds it in the firing process, which makes the dishes smell smelly and fragrant. "Stir-fried grass heads", picking stems and leaving leaves, cooking wine and heavy oil, soft and tender. Cuisine with local flavor has gradually adapted to the characteristics of Shanghai, and different changes have taken place, such as Sichuan cuisine has changed from heavy spicy to light spicy, and tin cuisine has changed from heavy sweet to light sweet. Many restaurants have absorbed the advantages of foreign dishes. After long-term practice, on the basis of learning from each other's strengths. The cooking method has been reformed, and Shanghai cuisine has achieved a wide variety and unique style, forming a unique flavor of Shanghai cuisine.

References:

Baidu encyclopedia: Shanghai cuisine