first, the taste characteristics of Shanghai cuisine: thick oil red sauce, moderate salinity, original flavor, mellow and delicious.

second, Shanghai cuisine

because Shanghai local cuisine (including Suzhou and Wuxi cuisine) and foreign cuisine have existed for a long time and influenced each other, it has gradually developed into a Shanghai flavor cuisine system with Shanghai and Suzhou and Wuxi flavors as the main body and local flavors on the basis of the original local cuisine. Shanghai cuisine has many distinctive features:

First of all, it pays attention to fresh ingredients. It uses seasonal vegetables in four seasons, and the fish is mainly produced in Jiangsu and Zhejiang provinces, taking live as the top priority. There are live fish for customers to choose from all year round, and they are cooked live on the spot.

There are many kinds of second dishes, and the four seasons are different.

Third, pay attention to cooking methods and constantly improve them. Shanghai cuisine used to pay equal attention to roasting, steaming, simmering, nesting and frying, and gradually turned to roasting, stir-frying, and steaming. Among them, stir-frying and stir-frying are especially good at cooking seafood in the four seasons.

the fourth taste has also changed a lot. Originally, Shanghai cuisine was dominated by thick soup and thick sweat. Later, it gradually became a moderate marinade, which was light and elegant, and also had thick oil red sauce. It paid attention to freshness, color and taste. Especially in summer and autumn, the bad dishes are rich in flavor and quite distinctive.

nowadays, Shanghai cuisine has the advantages of fresh materials, excellent quality, exquisite craftsmanship, exquisite production, proper cooking, light and elegant taste, 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.

Third, Shanghai cuisine

Braised pork, stir-fried pork and simmered pork are the most common cuisines, and thick oil red sauce is preferred. Soup brine is mellow, pays attention to the original flavor, and is salty and palatable. Its famous dishes include stir-fried grass head, fat feet with salt and pepper, five-flavored chicken legs, double-wrapped duck slices, stewed pig's feet, shredded pork and soybean soup, four-fresh cabbage pier, stewed yam with candied dates, crispy rice soup with mushrooms, fried hairy crabs and so on.