Babao Chili sauce is a famous dish of Han nationality in Shanghai, which is bright and bright, fresh and spicy. It is improved from fried hot sauce. Stir-fried Chili sauce is an ordinary home-cooked dish, which used to be served at rice stalls. Because of its dark color and strong flavor, it is very suitable for meals. In the 1940s, the chefs of Tonghe Restaurant on Jiujiang Road poured a shrimp "hat" on the fried spicy sauce with reference to the cooking method of Shanghai local dish "Family Portrait", and adjusted and enriched the raw materials of the fried spicy sauce, cooking with eight main raw materials, such as shrimp, chicken, duck gizzard, pork leg, stomach, kai yang, mushrooms and bamboo shoots, so it was called. "Babao Chili sauce" tastes spicy, fresh and slightly sweet, and is very tasty, which is very popular among diners. Later, some restaurants in Shanghai followed suit, and "Babao Chili sauce" was widely circulated.