Ningbo Tangtuan Store, which specializes in glutinous rice balls in Yuyuan business district, ushered in the highest sales peak in a year. In the past two days, the number of takeout jiaozi alone has exceeded 70,000. Xu Liu Zheng, the store manager, said that it was not a problem to sell more than 654.38 million jiaozi in a single day during the Lantern Festival. Consumers come here not only because of the fame of the time-honored brand, but also because of the Tangyuan exhibition area here: two masters wrapped the Tangyuan on the spot behind the glass window, and the round Ningbo Tangyuan and a sharp head of fresh meat were constantly born from the masters.

What sweets do Shanghainese like to eat?

In 2002, Shanghai cuisine was still more or less sugary. At that time, it was also mentioned in the TV series "Men and Women Appear". A foreigner wants to destroy a restaurant because the food there is all sugar. This man ate it. Not used to it, Yan Ruyu's boyfriend came out to explain and pay the bill.

However, due to the population growth since then, Shanghainese rarely undertake the catering industry in Shanghai. So far, this is basically carried out by people in northern Jiangsu and Anhui. In fact, since the Republic of China, the catering industry has been composed of many Su Beiren, but these people in northern Jiangsu later became Shanghainese. Shanghai cuisine/Shanghai culture also has many Huaiyang cultures.

In the next ten years, under the guidance of Jiangsu and Anhui chefs, people-oriented Huaiyang cuisine occupied Shanghai. Mainly salty and fresh. Anhui chefs also like to put a little spicy. Because it is the basis of general taste, it can be accepted not only by Shanghainese, but also by foreigners in Shanghai, no matter where they are.

Later, from the brand point of view, Sichuan cuisine became popular all over the world. Of course, regardless of the size, hotels in Shanghai tend to move closer to Sichuan cuisine intentionally or unintentionally. In fact, it is based on Huaiyang cuisine, slightly spicy and imitates Sichuan cuisine. The name is improved Sichuan cuisine, but it is far from the real Sichuan cuisine.

Speaking of now, the proportion of Shanghai cuisine in the streets and lanes is really not high. Basically, we take two routes, high-end boutiques and roadside shops. Traditional dishes, such as smoked fish, ribs, eel, braised pork, etc.

It still contains sugar, but other basic foods don't seem too sweet. Chefs mainly come from Jiangsu and Anhui. At present, most of Shanghai's delicacies are concentrated in the urban areas.

Basically, all Shanghai cultures, including Shanghai cuisine, are closely related to immigrants and will change with the change of time and population. But it is true that the tastes of different countries are gradually converging. It may also be because of the increasing pressure of life, so everyone likes to eat heavy-flavored things, which also makes the spicy taste gradually replace the lighter local taste. At present, hotels and chain stores in Shanghai are developing rapidly, and you can eat delicious food from all over the world. At the same time, it also enhances the sense of fusion of tastes.