But in fact, Shanghai cuisine is one of the main local flavor dishes in China. Benbang cuisine is another name for Shanghai cuisine. The so-called local gang means local. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods are mainly braising, stewing and sugar. Later, in order to adapt to the light and refreshing taste that Shanghainese like to eat, the dishes gradually changed from the original heavy oil red sauce to elegant and refreshing. This dish is good at using sugar in cooking methods, and has a unique flavor of Jiangnan.
Why is Shanghai food so sweet and the locals are not very fat? In fact, Shanghainese are not as fond of sweets as everyone thinks! Moreover, as the magic capital of Shanghai, boys and girls like fitness very much!
In Shanghai, there are both salty and sweet cakes. Nong still remembers that Guang Chen Jr.' s salty pie was round and the sweet pie was oval. I don't know why, but now it's the other way around. Salty cakes are crispy and salty, and sweet cakes are filled with sugar, no matter which kind of fried dough sticks are delicious!
A bowl of soybean milk, Shanghainese can also make two flavors of salty and sweet. Sweet soybean milk is freshly ground soybean milk with granulated sugar, but the ingredients of salty soybean milk are much richer. You should put fried dough sticks, pickled mustard tuber, shrimp skin, chopped green onion, laver, fresh soy sauce and spicy oil in the freshly ground soybean milk in turn.
There is a kind of porridge that you can drink a big bowl of hot porridge without any side dishes. Chicken porridge is salty, and sugar porridge is sweet. Chicken porridge is boiled with chicken soup, and it is especially delicious when sprinkled with chopped green onion and pepper.
Sugar porridge can be simply mixed with cotton and white sugar, and it can be put with red bean paste and sweet-scented osmanthus.
The taste is all too good to say, but when it comes to the influence on Shanghainese, Xiao Nong thinks that sugar porridge is better. Every Shanghai girl grew up with the motto "Dedudududududu, selling sugar porridge, three catties of walnuts and four catties of shells".
Finally, the two most representative soups in Shanghai. On behalf of the salty school, it is salty and fresh. As long as you taste it, your eyebrows will fall off. Luo Songtang, who plays for the sweet pie, is the standard of Shanghai-style western food, with a sour and sweet taste, even if he slaps, he won't let it go.
According to a sales monitoring result of mainstream condiments in Shanghai market recently released by Shanghai Business Information Center, in the first half of 20 17, the proportion of soy sauce, edible sugar and sauce was 30.6%, 13. 1% and1.0% respectively. Among them, the consumption of soy sauce increased by 4.2% compared with the previous year, ranking first in the growth rate. The consumption of edible sugar dropped slightly by 0.6%. It turns out that Shanghainese prefer soy sauce!
Nowadays, Shanghai cuisine has the advantages of fresh materials, excellent quality, fine knife work, exquisite production, proper cooking, light and elegant, moderate saltiness, diverse tastes, wide adaptability and unique flavor. Its main famous dishes include herring throwing water at the chin, herring bald lung, pickled Sichuan braised circle, stir-fried grass head, boiled chicken, chicken bone sauce, bad bowl head, shrimp with black ginseng, Songjiang perch and Fengjing Dingti.
Moreover, since the opening of Shanghai in 1843, with the development of industry and commerce, merchants from all directions gathered, and restaurants came into being. By the 1930s and 40s of this century, there were a variety of local restaurants, including Beijing, Guangzhou, Jiangsu, Yangzhou, Wuxi, Ningbo, Hangzhou, Fujian, Sichuan, Huizhou, Chaozhou, Hunan, and Shanghai local dishes, as well as vegetarian dishes, Muslim dishes, various western dishes, and western food. These dishes in Shanghai show their unique skills, compete fiercely, learn from each other's strong points and achieve mastery through a comprehensive study, which creates favorable conditions for learning from others and developing Shanghai cuisine with unique flavor.
This is very clear, because Shanghai is a saline-alkali land, and the salt in the air is quite high, and the salt is 70% of the air, so all kinds of food, fruits and water contain salt. In daily life, according to the laws of nature, people must eat more sugar and sweets in order to achieve a normal life balance.
Thank you readers!
Because Shanghai food is more expensive than northern food, and the weight is smaller! If you eat less, you won't get fat.
When eating out in Shandong or Northeast China, it is enough for two people to order 1-2 dishes, and there may be leftovers before they are finished. The plates are all as long as adults' arms, and they are generally full, especially the stew in the big pot, which is a big pot when it comes up, which is really too large. Northern restaurants sometimes even add rice and steamed bread for free, so it's easy to get enough to eat.
However, the same two people, in Shanghai's local restaurant, order two dishes. Each dish is almost as big as an adult man's hand in diameter, and it will not be full when served, leaving a white edge. If two people really only order two dishes, they may only be able to eat 50-70% full, and the staple rice may cost a little money. How to eat less every day without losing weight?
In fact, not only Shanghai, but also restaurants and even food raw materials in the whole south, especially in Jiangsu, Zhejiang and Shanghai. The difference between "buying food in the north and the south", which was popular in the whole network a while ago, can be reflected. Buying ribs in the north is a whole fan sale, while buying ribs in the south is a theory sale; Buying eggs in the north is about selling by the barrel, while buying eggs in the south is about selling; Buying bananas in the north is a row purchase, and buying bananas in the south can only be sold by breaking one. Therefore, in general, the total calorie intake of southerners should be less than that of the north, and naturally it is not easy to gain weight.
There is a famous saying in the field of chemical toxicology: it is hooliganism to talk about toxicity without dose. Then Jingjing Tang invented a famous saying that can be applied in the field of slimming: "It is hooliganism to talk about calories without weight". No matter how high the calorie is, if you eat less and eat less total calories, you will not get fat easily. For example, potato chips are high in calories, but I will not get fat even if I eat 5 tablets a day. No matter how low the calorie is, if you eat too much, you will get fat, for example, the calorie of porridge is low, but I also drink one pot at a time. Isn't there a saying that "there is no junk food, only junk food"? That's the truth.
Shanghai cuisine is really thick with red sauce, but the amount of oil is similar to that of other cuisines, even lower than that of many Sichuan dishes. When it comes to the amount of sugar, other cuisines also add sugar, but the sweetness is masked because it is salty or spicy. Shanghai food, on the other hand, is not so salty and spicy, so the sweetness is outstanding. If it is really higher than the heat, it may not be particularly high. Moreover, Shanghai dishes are mainly braised, steamed, simmered and bad, such as braised flounder, Shanghai steamed fish, shrimp and black ginseng, and bad bowls. These dishes are not too greasy.
Compared with the calories, this dish is really not necessarily high. For example, it is obvious which of our sweet and sour pork chops is lower in calories than Sichuan Cuisine, Shandong Cuisine, and Northeast Cuisine.
This topic: Why is Shanghai food so sweet, but the locals are not fat? Speaking of Shanghai cuisine, many people will think of some labels, such as "thick oil red sauce" and "very sweet taste". It is reasonable to say that local food with such dietary characteristics should make local people fatter, but in fact it doesn't seem to be. On the streets of Shanghai, both uncles and aunts and young men and women seem to be more lithe, so this time we will answer this "strange phenomenon" step by step.
Relatively speaking, Shanghainese are really not fat, because excessive obesity will lead to a series of health problems, such as heart problems, blood sugar, blood lipids, blood pressure and other diseases, so obesity is indeed a problem that should be faced up to long ago. Around 2004, the average obesity rate of adults in China was only 3.3%, and by 20 14 years, this figure had become 14.0%. It can be seen that with the improvement of quality of life, we not only ate well, but also many friends gained weight.
However, people's body management in Shanghai is relatively good. According to the reports of some relevant institutions, the obesity rate of men among adults in Shanghai is 9% to 12%, while the obesity rate of women is 4% to 9%, both of which are lower than the national average.
So objectively speaking, people in Shanghai are not fat. Then this question is a bit interesting: why do people think that Shanghai food with thick oil and red sauce and sweet taste is not easy to gain weight after eating it? Let's analyze and answer it below.
1. Thick red sauce and sweet taste are one of the characteristics of Shanghai cuisine, but not all of them. As an international metropolis, Shanghai can find almost all kinds of cuisines around the world, but to refine the flavor that best reflects the city, it is bound to be Shanghai cuisine, which is what we often call local cuisine.
Traditional local hot dishes are usually cooked, simmered, stir-fried, stewed and steamed, such as the famous Shanghai braised pork, sweet and sour pork chops, salted fresh shrimps and black ginseng, etc. These dishes really show some characteristics such as being sweet, ruddy, fat, tender, sour and sweet, and mellow. But these are not all of Shanghai cuisine. To put it simply, there are also crystal shrimp, boiled chicken, steamed hairy crabs, drunk chicken and other dishes that have little to do with the label of "thick oil and red sauce, sweet taste".
Therefore, not all Shanghai dishes are "thick oil red sauce" and "sweet taste", but these labeled concepts are easier to spread and be remembered. It is not that thick oil red sauce and sweet taste are not fat, but that people don't just eat these. Moreover, the economically developed Shanghai area covers almost all parts of the country and even all parts of the world, and people also have more and richer choices.
Second, the reasons for the concept Although the local population of Shanghai is about14 million to15 million, as a first-tier city with developed economy, the number of migrants and tourists is also very large, and many of them are relatively young and have not yet gained weight.
Therefore, Shanghai has a good economic environment, and people are willing to understand and accept more updated concepts of diet and sports, so it is normal for local people to keep in good shape.
Third, geographical and environmental factors This is actually a relatively macro factor, which can be regarded as a relatively common influence of the living environment on people and animals.
Generally speaking, the higher the latitude, the easier it is to have a cold climate, so people tend to be stronger and fatter, which is the result of natural selection to resist the unfavorable factors in the environment.
Shanghai's location is near the low latitude in the middle latitude, and there is not such a long and cold winter, so it is naturally less likely to get fat because of this factor. Of course, despite the progress of human science and technology, the influence of this factor on people has been relatively weak for the transformation of the environment and the change of adaptation methods.
Finally, to sum up, although Shanghai cuisine gives many people a branded impression of "thick oil red sauce" and "sweet taste", in fact, Shanghai cuisine is very rich and diverse. Moreover, the influence of local food flavor on whether people become fat is not absolute and direct, but more depends on personal eating habits, sports concepts, life and rest conditions.
So that's all for this time. Please comment and share your opinions!
The first time I went to Shanghai, a man asked for a small steamed bun, and he felt blazing with anger all around him, and his face was forced. Seeing that many people are embarrassed when they buy half a cage or several cages, the idea of ordering another cage is afraid of being rejected by the store! Look at the small bundle of vegetables in Shanghai men's hands and understand why people are light. What's even worse is that I grew up in a small city. I have seen the skills of Shanghai men when they crowded buses, subways and even taxis, and finally I know why they are so thin!
The name of Shanghai cuisine is too wide, because Shanghai cuisine is divided into local cuisine and Shanghai cuisine, and Shanghai cuisine includes local improved cuisine and western-style Shanghai cuisine. Shanghai cuisine is rooted in local cuisine, which originated from the local flavor of Sanlin area in Pudong, Shanghai in the Ming Dynasty. It first appeared in festivals and wedding banquets in the form of local private kitchens. At the end of the Qing Dynasty and the beginning of the Republic of China, local cuisine entered the prosperous areas of Shanghai from the countryside. The most famous one was Li Lingen, the founder of the modern school of local cuisine. The Dexing Pavilion he founded was sought after by Shanghai celebrities at that time, and was later carried forward by Borong Li, the son of Li Lingen, the master of local cuisine. The braised dishes of this gang pay attention to thick oil red sauce; White-cooked dishes pay attention to the original flavor, highlighting the umami flavor, and some dishes pay more attention to knife skills and eating kung fu. Therefore, Shanghai cuisine goes to two extremes, one is heavy and the other is light.
There is a certain regularity in putting sugar in this dish. Generally, the braised dishes will basically put some sugar, but the boiled dishes will not put sugar. Most of the stir-fried side dishes do not contain sugar, and a few add sugar to refresh them, but the sweetness will prevail.
The typical braised dishes in this dish are: braised pork, braised fish, herring paddling, fried shrimp, grass head circle, four-happiness roast, smoked fish, big roast of fish, etc. In the last two dishes, the smoked fish is not smoked, but the big roast of fish is not roasted.
The typical dishes cooked in white in this group are: shrimp with big black ginseng, boiled chicken, crystal shrimp, shredded pork, salted fresh meat, and bad bowl head (it can be bad meat dishes such as pig feet and chicken feet, or bad vegetarian dishes such as bad edamame).
When foreign friends hear Shanghai food, they think it is sweet, but it is actually a misunderstanding. Because many chefs in restaurants in Shanghai, large and small, are mostly foreign, many chefs don't know the real Shanghai cuisine, thinking that they should put a little sugar in everything they cook. On one occasion, I was in a hurry, so I casually ate at a restaurant whose signboard said Shanghai cuisine, and ordered several light dishes, one of which was steamed "Bai Ye Bao (dried meat)". As a result, I actually put sugar in the "Bai Ye Bao", which is the first time I have eaten sweet Bai Ye Bao since I was born.
In fact, like cooking braised pork, chefs put sugar or rock sugar in cooking northern and southern dishes, just like Shanghai dishes. In the cooking process of braised pork, the fat in the meat will be removed, and the color will be enhanced by rock sugar and the glue in the skin will penetrate into the meat, so that the texture of braised pork is soft and sticky with Q, which has become a good heart for many people. Eating in moderation, one or two yuan a day should not be a burden. Braised fish and other dishes are naturally suitable for adding sugar after frying. Through the combination of oil, sugar, soy sauce and fish, a more delicious compound taste is produced than that without sugar.
Pot-stewed vegetables are cooked in other places outside Shanghai, and the metropolis is fried with sugar. In Shanghai, the pot heads of this group of pot-stewed vegetables are salty and delicious, without sugar.
Nowadays, most people in Shanghai eat lightly, but there are almost all kinds of dishes from all over the country and all over the world in Shanghai. This temptation is too great, and they will still eat fat if they are not careful, so there are many people who are fat in Shanghai.
Hello, first of all, I'm glad to answer this question ~ ~
Bean thinks this question is quite personal, because I have been in Shanghai for about three years!
In fact, Shanghai cuisine is not all sweet, but generally includes local cuisine and some Jiangsu and Zhejiang cuisine.
This local cuisine is characterized by thick oil red sauce, and the position of soy sauce is more important than sugar. For example, Babao Chili sauce is this local cuisine with a strong salty taste.
In fact, most of the Jiangsu and Zhejiang dishes are relatively light, such as crystal shrimp and salted fresh, and there is no sugar in these dishes at all (it has been corrected that crystal shrimp should be hung fresh with a little sugar, but the taste of sugar can hardly be tasted)
Of course, compared with the whole country, many famous dishes in Shanghai are really sweet. For example, the most classic braised pork is cooked with Shao wine, soy sauce and sugar. Many dishes are cooked without salt. However, after all, you don't eat these dishes every day ~ ~
Just like Beijingers don't eat roast duck every day, Tianjin people don't chew buns every day.
Those sweet and greasy dishes are not the staple food. Stir-fry a green vegetable, broad beans and a small bowl of wonton and Yangchun noodles. This is the daily life of Shanghainese, and southerners eat less than those in the north (related to the hot weather), so it is normal to be fat.
First of all, Shanghainese really eat very little at every meal. Many years ago, there was a joke. The train from Shanghai to Urumqi used to be three days and four nights. A Shanghainese got on the bus with a hairy crab and ate all the way to Urumqi. It is also said that when meat is supplied by ticket, Shanghainese buy a piece of meat for 20 cents at a time, and then go home to fry four dishes and burn a soup. In addition, there is a water quality problem. People who have been to Shanghai feel that the bleaching powder in the water is particularly strong and not good to drink. It is said that it uses water from Huangpu River. This may have some impact.
Shanghai people's eating habits, Shanghai people like to eat snacks, eat little, relatively light. In the past, I told a joke that a son of a Shanghainese courted a girl from the Northeast as a daughter-in-law, and Shanghai's mother-in-law said that the daughter-in-law from the Northeast ate too much all day, so she quarreled with her mother-in-law angrily, saying that I ate too much all day, and I only ate three meals a day. Can you Shanghainese eat all day?
Shanghai cuisine is a cuisine developed by gathering delicious and famous dishes from Jiangsu and Zhejiang provinces. As Shanghai is the economic center of China, famous shops, famous dishes and famous teachers from all over the country also gather here, which makes Shanghai cuisine have a more prominent style. Compared with Jiangsu, Shanghai cuisine is not particularly sweet, and it pays more attention to the collocation of meat and vegetables.
Shanghai flavor, also known as Shanghai cuisine. Shanghai is an ancient and legendary city. It is located at the mouth of the Yangtze River, facing the ocean. It is an international financial and trade center and an important port for import and export trade. People from east, west, north and south live together frequently, and people from all over the world have different requirements for food, which has gradually created unique Shanghai cuisine.
Before the Qing dynasty, Shanghai was basically an agricultural town, and its catering was not developed. Although there were many traditional varieties, it was mainly the dishes on the table of local farmers in Shanghai. By the middle and late Qing Dynasty, the old city of Shanghai had begun to take shape. With the help of Shiliupu Port, the business was developed, and a large number of restaurants and restaurants appeared, and the dishes reached a certain level. After the Opium War, with the implementation of "five-port trade" and the opening of Shanghai port, the development of Shanghai cuisine has undergone new changes. In addition to local restaurants, there are many local restaurants in Shanghai, such as Anhui Restaurant, Suzhou Restaurant, Ningbo Restaurant and Guangdong Pavilion. By the 1920s-1930s, Shanghai cuisine had formed a pattern in which local cuisines, such as local cuisine, Jiangsu cuisine, Wuxi cuisine, Nanjing cuisine, Huizhou cuisine, Hangzhou cuisine, Guangdong cuisine, Beijing cuisine, Sichuan cuisine, Fujian cuisine, Hunan cuisine, Henan cuisine, Shandong cuisine, Muslim cuisine, vegetarian cuisine, etc. 16 cuisine, and it had the characteristics of Shanghai cuisine, that is, it was flexible and diverse. From 1940s to 1950s, Shanghai cuisine was constantly summarized, improved and gradually matured. 1956, a large-scale exhibition of famous dishes was held in Shanghai. Based on this, the book "Shanghai Famous Cuisine" was edited and published, which systematically introduced the characteristics of Shanghai cuisine, such as material selection, cooking methods, seasoning and quality, which indicated that the characteristics of Shanghai cuisine were not only recognized in the market, but also formed its own system in theory.