The Jiangnan region is one of the important birthplaces of Chinese food culture. Its food culture has a long history and is especially famous for its local cuisine.

Benbang cuisine refers to traditional dishes from Shanghai and surrounding areas, which are world-famous for their unique flavor and exquisite production techniques.

This article will introduce several representative local dishes and explain their preparation methods in detail.

Braised pork is the most classic dish in local cuisine and one of the traditional Chinese dishes.

It is bright red in color, fragrant in aroma, fat but not greasy, and tastes delicious.

The following is how to make braised pork: Ingredients: 500g pork belly, appropriate amount of onion, ginger and garlic, appropriate amount of cooking wine, light soy sauce, dark soy sauce, sugar, salt and chicken essence.

Steps: 1. Wash the pork belly, cut into 2cm square pieces, and blanch in boiling water to remove the blood.

2. Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant, add meat and stir-fry until surface is slightly charred.

3. Add cooking wine, light soy sauce, dark soy sauce, sugar, salt, chicken essence and appropriate amount of water. Bring to a boil over high heat, then turn to low heat and simmer for about 1 hour.

4. When the soup thickens and the meat turns reddish brown, take it out of the pot.

Xiao Long Bao Xiao Long Bao is a traditional delicacy in Shanghai and one of the representatives of local cuisine.

It is famous for its delicious filling and thin coating.

The following is how to make Xiao Long Bao: Ingredients: 500g flour, 500g pork filling, 100g shrimp, minced onion and ginger, minced mushrooms, peanut oil, soy sauce, salt, sugar, chicken essence, sesame oil, and appropriate amount of water.

Steps: 1. Add appropriate amount of water to the flour and mix into a dough, knead until smooth and let stand for 20 minutes.

2. Mix the pork filling, shrimp, green onion and ginger, shiitake mushrooms, peanut oil, soy sauce, salt, sugar, chicken essence and sesame oil and stir evenly to make the filling.

3. Roll the dough into a thin crust, cut it into small pieces with a knife, wrap the filling into the dough, and pinch tightly.

4. Put the xiaolongbao into the steamer and steam over medium heat for 10 minutes.

Sweet and Sour Pork Ribs Sweet and Sour Pork Ribs is another classic dish in local cuisine, famous for its sweet and sour taste, color, aroma and flavor.

The following is how to make sweet and sour pork ribs: Ingredients: 500g pork ribs, appropriate amount of onion, ginger and garlic, appropriate amount of cooking wine, salt, light soy sauce, sugar, vinegar and tomato sauce.

Steps: 1. Wash the ribs, cut into small pieces, and blanch in boiling water to remove the blood.

2. Heat oil in a pan, add onion, ginger and garlic and sauté until fragrant, add pork ribs and stir-fry until the surface is slightly charred.

3. Add cooking wine, salt, light soy sauce and appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes.

4. Mix sugar, vinegar and tomato paste, add to the pot, stir-fry evenly, wait until the soup thickens and the ribs turn reddish brown, then take it out of the pot.