There are also many local specialties in Shanghai, such as famous Yangchun noodles, fried dumplings, shredded pork, eight-treasure duck, etc. Shanghai cuisine is also called Benbang cuisine, which means that the taste of local cuisine is characterized by thick oil and red sauce, moderate salinity, original flavor, mellow and delicious. The waves rush, the waves flow, and the river in Wan Li will never stop. Shanghai is a metropolis, with not only Huangpu River, Oriental Pearl and the famous Town God Temple, but also the cuisines from all over the world. Shanghai is also the city with the most western food in China, and the first western restaurant in China was born in Shanghai.

Eating Habits of Shanghainese With the inclusive and open policy of this city, more and more cuisines are integrated into this city. However, in the bones of the older generation, there is still a foreign style of eating and paying attention to a petty bourgeoisie. For example, the old Koehler likes to eat Chinese western food (Luo Songtang, fried pork chops with Taikang yellow and spicy soy sauce, potato salad, etc.). Shanghai's local cuisine also combines the essence of Jiangsu and Zhejiang provinces (paying attention to sweet, fresh and thick oil red sauce). The representative dishes include fried shrimp, oily eel paste, braised eel, braised pork, eight fights, egg dumplings and skin (Sanlintang) three fresh soup, crystal shrimp and so on.

Stir-fried gouqi head, swordfish, and squid are raw. In summer, we eat stir-fried eel paste, steamed shad, and crystal shrimp. In autumn and winter, there are also famous dishes such as fried crab oil, shrimp with black ginseng, and herring with bald lungs. Shanghai cuisine is permeated with the character of Shanghainese. It is the consistent style of Shanghai cuisine, which is exquisite and Wen Ya, clear and refreshing, and tepid, all of which reflect the delicacy and exquisiteness of Shanghainese.

Shanghai fried dumplings-Shanghai fried dumplings can be said to be a native of Shanghai dim sum, which is said to have a history of hundreds of years. It is characterized by crisp skin, thick juice, fragrant meat and exquisiteness. Take a bite, and all the delicious flavors of meat, oil, onion and sesame will not be dispersed in your mouth for a long time. Because Shanghainese are used to calling "steamed buns" as "steamed buns", the fried buns in Shanghai are generally called raw fried steamed buns. According to my parents, if you have a pair of big cakes and fried dough sticks every morning, plus a bowl of light syrup or sweet syrup, your assets will be in a mess. Having "Four donkey kong" for breakfast every day was once an ideal of a well-off society.