Shanghai cuisine, also known as the local food, the beginning of this century, Shanghai gathered Su, tin, Ning, Hui and other 16 local flavors, the Shanghai people call this Su Gang Cai, Hui Gang Cai, and the local flavor, known as the local food. At that time, the main local dishes with local fish and shrimp vegetables, to braised, steamed simmered, fried, bad, raw stir-frying is long, the dish has agricultural oil and red sauce, salty and salty to taste. Later, Shanghai cuisine continues to absorb foreign dishes, especially the strengths of the Suzhou and Wuxi dishes, formed in the mid-century material to take fresh, many varieties, specializing in burning, raw stir-fry, slippery fried, steamed, taste moderate, that is, there is a light and elegant, but also the characteristics of thick oil and red sauce. Shanghai Snacks Shanghai snacks in the Southern Song Dynasty has been recorded, the beginning of the Ming Dynasty, Shanghai has become a famous southeastern town, the production is gradually becoming more and more exquisite, in the Qing Dynasty, with the growing prosperity of Shanghai's business, seasonal varieties of rice and noodle snacks are more varied. Shanghai was listed as a city of foreign trade at the end of the Qing Dynasty. At the end of the Qing Dynasty, after Shanghai was listed as a port of entry for foreign trade, it successively absorbed the essence of flavorful snacks from all over the country, including the characteristics of almost all major places in the country, and developed and improved them to form its own characteristics. Shanghai snacks are characterized by a wide range of varieties. Shanghai snacks are characterized by a wide range of varieties, both north and south flavor; rigorous selection of materials, production of fine; seasonal, seasonal changes; supply convenient and flexible. Various cuisines gathered in Shanghai, and through the alternation of old and new, coexistence, composite after the formation of the current Shanghai cuisine. Nowadays, Shanghai has formed a Beijing, Yang Gang, Sichuan, Guang Gang and Shanghai's own cuisine, compatible with Suzhou, Wuxi, Ningbo, Hangzhou and so on. Shanghai Food Habits ? Shanghai is located in the hot and humid zone, with a pleasant climate, evergreen in all seasons, and a long coastline, rich in products. The Shanghai people in the food and cooking, according to the region's specialties and people's tastes, habits, together with the collection of the best of the best, the integration of the best of the best in the production, thus forming a unique food culture of the sea. Shanghai people have a unique Shanghai food culture. 1, live and fresh Shanghai people's tastes, to fresh for the characteristics of the raw materials selected, whether vegetables or meat, are required to fresh in order to cater to this dietary preferences, meat markets are equipped with aquariums or breeding cages, will be a variety of fish, poultry live for customers to buy, that is, the point, that is slaughtered, that is, the sale of the family convenience. The food is not only for the family, but also for the people of the country. 2, summer and autumn light, winter and spring fragrant summer and autumn seasons, due to the hot weather in Shanghai, people do not have a big appetite, in order to enhance appetite, to ensure nutrition, Shanghai daily diet to light, fresh, tender and other dishes to eliminate summer heat mainly, the family is generally used to make melons fragrant and tasty soups, casseroles and other dishes. Summer Shanghai seasonal vegetables have Gongcai, golden needle vegetables, rice rapa and so on, but the summer Shanghai people generally pay attention to light, dishes such as sugar mixed with tomatoes, sugar mixed with cucumbers, beans and squash can be sent soup, usually tomatoes stir-fried tip of the winter melon soup, or shredded meat and bean curd soup, or snow vegetables. In the north wind, cold winter and spring season, Shanghai's family diet to nutritious, nourishing warm body, flavorful dishes. At this time, dog meat, mutton, pigeon, snake, etc., are common dishes in the family. In the Spring Festival, most Shanghainese go out for dinner, and the family can only cope with some spring rolls, dumplings and other small snacks. The Chinese New Year, most of the people in Shanghai are now going out for the Spring Festival. 3, three meals a day with soup Shanghai people pay attention to nutrition, nourishment, taste. Thus, at the table throughout the year, there is no shortage of delicious and moisturizing soups, soups, congee products. A bowl of soup before and after meals has become one of the characteristics of Shanghai people's diet. The Shanghai people have become one of the characteristics of the diet. 4, thick oil sauce and noodles in soup? Old Shanghai people like to eat oil shrimp, new Shanghai people like to smack brine shrimp. Old Shanghai favor eating sweet and sour pork, the new Shanghai more love to eat salt and pepper ribs. The old Shanghai burns braised fish for festivals, and the new Shanghai is happy to eat steamed salmon. However, there are also some favorites, such as salted bean curd and braised lion's head. The 5, halal food? With the further opening of the city, not only the "new Shanghainese" for the city to bring new tastes, is the "old Shanghai" food tastes are also quietly changing. Look at the "Little Sheep" if the market gate, halal food has also become one of the characteristics of Shanghai people's diet.

Shanghai food development

Shanghai cuisine is also referred to as the sea food, it is the same as its art, with the evolution of the city of Shanghai and the development. After the Opium War, the "Treaty of Nanjing" made Shanghai one of the five ports of commerce, with a large number of Western economic and cultural inputs, and the gathering of merchants and literati from all over the world, impacting the market and culture of Shanghai. Shanghai region's food industry with its culture and art, has also undergone rapid changes, this has transcended the scope of the original stream, originated in Shanghai, Shanghai with the region and the era of the seal, and in the sea on the school of culture and art breeding, growth and proliferation, collectively referred to as the "Hai Pai". Sea food is under such conditions, from the country's major cuisines stand out. It includes both the local dishes that have been learned from the best of the best, as well as those that maintain the original characteristics on the basis of Shanghai's dietary customs in accordance with the change of the various flavors of the dishes. (a) Shanghai local dishes (A) the rise of local dishes in Shanghai? The development of Shanghai cuisine began with local dishes. According to history as early as the end of the Southern Song Dynasty and the beginning of the Yuan Dynasty, Shanghai has a restaurant appeared, to the end of the Ming and early Qing dynasties, Shanghai restaurant in addition to snacks, meals, feasts with food has been very abundant.1 843 Shanghai was forced to open the port to the outside world, the invasion of foreign capitalism also stimulated the development of Shanghai's national industrial and commercial enterprises, the Shanghai catering industry quickly prospered. The city's streets and alleys store stalls in groups. According to 1 876 years of publication of the "Shanghai travel miscellany" records, Shanghai at that time from the small East Gate to Nanjing Road has one or two hundred Shanghai restaurant. At that time, Shanghai restaurant business has three different types: the first, many small and medium-sized hotels are operating affordable dishes, while also operating a few fried dishes. Such as Shanghai's early famous popular dishes fried meat leaves, salted meat and tofu, shredded meat and soybean soup, grass carp vermicelli, eight treasures in spicy sauce, fried three fresh, the whole family and so on. There are also "guest rice (a dish, a soup and a bowl of rice), eaters. The second is a number of large and medium-sized restaurants, to operate fried dishes and "and dishes". And dishes is the first Shanghai restaurant, it is the cold dishes, hot dishes, dishes and soup with a group of supply, pattern more, and more affordable, then very popular. The price of wu cai was both high and low, the highest is silver yang 1O yuan wu cai, there are eight dishes, eight small bowls, sixteen dishes, four hot meat, four dim sum. Among the large dishes are shark's fin, bird's nest, duck in the oven, and osmanthus fish. There are also 8 yuan, 6 yuan, 4 yuan, 2 yuan, customers can choose any. The third kind is some big store famous dish hall, to operate feasts and high-grade famous dishes. This kind of restaurant is large, well-equipped, elegant restaurant, such as Shanghai's earliest local restaurant Qin and restaurant, Hongyun building (above), Dazhongyuan, etc., at that time, they operated in the main dishes have been roast duck, braised shark's fins, three silk shark's fins, scallions and oil sea cucumber, steamed anchovies, eight treasures of the duck, abalone in broth, a product of bird's nests, clams, yellowtail soup, shrimp brain tofu, etc., the wine in the sea in the wrong kind of mountain treasures, and "Shark's fin seat", "sea cucumber seat" and other noble feasts. It can be seen that Shanghai cuisine has been developed to a higher level. At that time, the main characteristics of Shanghai cuisine is: take local fish and shrimp and vegetable specialties as raw materials, cooking to braised, steamed, simmered, deep-fried, bad, raw stir-frying long, dishes thick oil and red sauce, high quality, affordable, soup and brine is mellow, not greasy, salty and mild, with a strong Jiangnan water town flavor. The dishes have a strong Jiangnan water town flavor. (B) around the flavor of the restaurant appeared in Shanghai one after another? In the late Qing Dynasty, the development of local cuisine in Shanghai at the same time, catering operations and their chefs have also come to Shanghai, competing to open the restaurant (above). The first to enter Shanghai is opened in the small east door of the Anhui restaurant, which operates both dishes, but also soup noodles, specialties are fried can back, simmering sea cucumber, etc., two particularly famous dishes are wonton duck and blood soup, a moment famous in Shanghai. At that time, the main Anhui restaurants were Cui Lou, Tong Qing Yuan and Dazhong Hua. In Anhui cuisine into Shanghai at the same time, Suzhou, Wuxi restaurant also appeared in Shanghai, Suzhou, Wuxi cuisine are known as Taihu Lake boat food, because it tastes similar to Shanghai, coupled with the majority of people in Shanghai, Suzhou and Wuxi people, but also to the operation of the dishes of the meal and river fresh fish dishes, and therefore extraordinarily popular, such as created in the first year of the Tongzhi Tongzhi old Zhengxing restaurant, three Xingyuan, and the pavilion, and the China Merchants Hotel, and later on, southeast of the Hongqing Building, Dajali, Dahongyun Restaurant, etc., are all very famous. By the early 30's, Suzhou and Wuxi restaurants accounted for about half of the restaurants in Shanghai. In the Xianfeng era, there were Xing Hua Lou and Cui Biju, and later there were Guangdong Restaurant, Xin Ya, Da San Yuan, and Dong Ya Restaurant, etc. Ningbo cuisine restaurants also came to Shanghai. Ningbo restaurants also came to Shanghai earlier, such as Jinling East Road Hongyunlou, Yongjiang Scholar's House, Siming Scholar's House, etc., which mainly dealt with seafood dishes and were also very popular among customers. Zhenyang cuisine restaurant first began in the Guangxu period, such as Hankou Road, the old half Zhai; You Lou, the new half Zhai restaurant. The earliest ones in Beijing are Hui Bin Lou, Yue Bin Lou, Taibai Lou, Shan Jia Yuan and so on. Sichuan cuisine restaurant in the Tongzhi years, the earliest there are Dayalou, beautiful Shenji, all benefits, Tao Wo Chun, after the Jufeng Garden, Shu Fu Hotel, Meilongzhen, and so on. Henan cuisine restaurant first Liang Yuan Zhimei building, after the Houfu building. Fujian food hall early small have day, don't have day, after have day paradise. Halal restaurants began in the early Ming Dynasty, first there were Hong Changxing, Banquet Lin Chun, Nan Lai Shun and so on. Vegetarian restaurants include Kung Tak Lam, Chunfeng Pine and Moon House, and Jade Buddha Temple. At the end of the Qing Dynasty and the beginning of the Republic of China, there were already 11 local flavor restaurants in Shanghai. From the early Republic of China to the end of the 1930s, Hangzhou cuisine, Chaozhou cuisine, Hunan cuisine and so on were added successively, thus forming a pattern of Shanghai, Suzhou, tin, Ningxia, Hui, Guangdong, Beijing, Sichuan, Min, Hunan, Yu, Lu, Yang, Chao, Halal, vegetarian and so on l 6 local flavors in one place, which provided a good condition for the development and enrichment of Shanghai cuisine. (iii) Modern Shanghai Cuisine (III) New features of the development of modern Shanghai cuisine ? From the 1930s to the end of the 1940s, this was the most prosperous period for the development of Shanghai cuisine. At that time, Shanghai's local restaurants still accounted for the majority of the business is booming, especially the banquet is very popular. Because Shanghai cuisine is cheap, the number of dishes is more, plus Shanghai is a modern city, the people who come to Shanghai to taste some Shanghai cuisine, so most of the banquets and invitations to guests in Shanghai in Shanghai restaurant, and thus business is very good, and Shanghai cuisine similar to Suzhou, Wuxi restaurant is also so. As the Shanghai restaurant continues to absorb the strengths of foreign restaurants, especially with Suzhou, Wuxi cuisine gradually formed into one, so that the Shanghai cuisine more with the characteristics of the Jiangnan water town style. First of all, pay attention to the selection of fresh materials, take seasonal vegetables, fish and shrimp to Jiangsu and Zhejiang provinces, take live for the top, all year round there are live fish set up in the fish pool for guests to choose from, live on the spot to kill cooking. Second, there are many varieties of dishes, the seasons are different. Such as spring with raw fried grass head, raw fried wolfberry head, bamboo shoots and wolfberries, raw fried bean sprouts, swordfish, back to the fish, etc.; summer eel paste, steamed anchovies, crystal shrimp, etc.; autumn and winter seasons, more famous dishes, such as chrysanthemum crab bucket, fried crabmeat, fried crabmeat oil, crabmeat lion's head, icing sugar snappers, hairy crabs in oil sauce, red pouring circle, shrimp, asparagus, pickled fresh fish head in a casserole, mackerel incense lungs, clear fish chin scratching water, etc.. Third, in the cooking method, Shanghai cuisine raw materials to burn, steam, simmer, nest, fried and gradually turned to burn, raw stir-fry, slip fried, steamed as much, including raw stir-fry, slip fried for the most, especially good at the four seasons of river food cooking. Fourth, the flavor has also changed a lot. The original Shanghai cuisine to thick soup, thick juice and thick thick and obscure mainly, and then gradually changed into a moderate marinade, light and elegant, there are also thick oil and red sauce. In the cooking of braised circles, braised meat and braised fish dishes, still heavily flavored, thick oil and red sauce to make food and fresh and obscure. For stir-fried vegetables are used to stir-fry, pay attention to tender, color white, salty and light to taste. Especially in the summer and fall seasons of the bad taste dishes, such as bad chicken, bad pork claw, bad belly, bad pork tongue, bad mackerel and other dishes, strong flavor, quite distinctive, with the past early Shanghai cuisine has been very different, showing the integration of the long of all the obscurantism, to constantly improve the trend of self-development. At the same time, there are a lot of local flavors in Shanghai. At the same time, many operating around the flavor of the restaurant's business situation is also changing. In business in addition to a few in the downtown area of the big store store better business, many other places around the restaurant business is not ideal, fewer customers, because a large number of Shanghai customers from the provinces of Jiangsu and Zhejiang, they like to the local restaurant dining, rarely to foreign restaurants. In the mid-1930s, Shanghai and Suzhou, Wuxi restaurants in the prevalence of banquets, while in Guangdong, Fujian, Sichuan and some other restaurants banquets less, especially in Guangdong restaurants to do the feast, although the color looks good, but the number of dishes is small, seasoned with a single, cooking on the bias of raw tenderness, dish flavor is not as Shanghai into the taste, because they do not suit the operation of Shanghai characteristics, so many restaurants in order to adapt to the needs of the local consumers in Shanghai, they are Have to learn Shanghai's practices, change some of their own operating methods and flavoring materials, such as Shanghai Cantonese restaurant borrowed from the Western cuisine cooking Chang fish, Jili shrimp, etc., in order to gradually adapt to the characteristics of Shanghai's consumption, so that the so-called variety of "sea food", in fact, these foreign food halls have become both to adapt to the characteristics of Shanghai's consumption, but also suitable for foreign visitors In fact, by the 1940s, these restaurants were able to adapt to both Shanghai's consumption characteristics and the various flavors of foreign visitors. As a matter of fact, by the 1940s, most of the business operators of these restaurants had been replaced by the operators of Shanghai restaurants, which became an integral part of Shanghai cuisine. Due to the long-term ****existence of Shanghai local cuisine and foreign cuisine, Shanghai local cuisine (including Suzhou, Wuxi cuisine) absorbed the characteristics of the local cuisine, while foreign cuisine gradually assimilated into Shanghai cuisine, becoming a variety of local flavors suitable for Shanghai characteristics of the restaurant. Shanghai cuisine from the original local dishes on the basis of the gradual development of the formation of Shanghai and Suzhou, Wuxi Jiangnan water town style as the main body and a combination of local flavors of a local flavor dishes. 40's Shanghai, the food halls, famous dishes gathered, treasures and sea food collection of the essence of the sea and abroad. 40's Shanghai Market View published in the 1940's, had a systematic "Eat in Shanghai" under the title of "Eat in Shanghai". Under the title of "Eating in Shanghai", it systematically introduced the various characteristics and different flavors of Shanghai cuisine. Newspapers from all over the country have praised that "Shanghai is the world of eating." In a word, Shanghai cuisine is a kind of cuisine that seeks for survival in adaptation, seeks for development in convergence, and seeks for change and innovation in pioneering. Its style of adaptation, tendency, pioneering as the main feature.