Shanghai ten famous dishes are: eight treasures duck, crystal shrimp, white chicken, braised hooves, braised catfish, fried shrimp, casserole bad fish head, vegetarian crabmeat, steamed anchovies, sweet and sour chops.

1, eight treasures duck

Eight treasures duck, also known as glutinous rice eight treasures duck, the earliest is originated from the Jiangsu Suzhou region of the specialties, but also the Qing Dynasty period of the court dishes. The steamed duck is also topped with shrimp and green beans made from the original steamed duck marinade, making it hard not to drool over the tempting color and aroma.

2, crystal shrimp

Crystal shrimp, once named "Shanghai's first dish", is also a very classic dish. Legend has it that more than 60 years ago, a Shanghai restaurant chef in the Cantonese stir-fried shrimp on the basis of the Cantonese cuisine, the use of Cantonese cuisine in the "medium temperature oil soaking" cooking technology, to make a crystal clear crystal shrimp.

3, white chicken

White chicken, the earliest is supposed to be originated in the Guangdong region, in the southern cuisine, you can often see this dish. But unlike the Cantonese version of white cut chicken, which is first simmered in a pot and then placed in ice water to cool, the Cantonese white cut chicken is exactly the opposite.

4, braised pig's trotters

Braised pig's trotters, which originated as a traditional Min dish in Fujian, is now also a famous Shanghai dish. The "hoof" in the name of the dish is often referred to as "elbow" in the north. The pork used in the dish is the white center of the front leg of the pig.

5, braised catfish

Channel catfish, also known as long-nosed shad, mainly distributed in China's Yangtze River system, belonging to the bottom fish. After the braised catfish, the surface of the fish wrapped in a thick layer of marinade, taste salty and sweet, fat and soft, because the fish skin was stewed and sticky and glutinous, eat up a kind of sticky adhesion. No wonder the old folk saying, "do not eat catfish, do not know the taste of fish".

6, oil popping shrimp

Oil popping shrimp this dish, in many parts of the country have, authentic Shanghai oil popping shrimp with other places is that the difference is, eat up the taste is sweet. In the making of fried shrimp, more small and medium-sized river shrimp. The way of oil explosion is also divided into two kinds of old explosion and tender explosion, the old explosion of shrimp meat is more tough, tender explosion of shrimp meat is more tender.

7, casserole bad incense fish head

Bad flavor, is a Chinese cuisine flavoring a flavor type, it is mainly derived from the lees class and its derivatives of the bad flavor condiments, there is a "clear lees incense type" and "thick lees incense type" of points, the former The former is clear, salty and refreshing, while the latter is rich in flavor, salty and sweet. Fish head in casserole with bad aroma belongs to a classic casserole dish with bad aroma soup.

8, Vegetarian Crabmeat

"Vegetarian Crabmeat" the name of the dish, although with a "crab" word, but its ingredients, but with the crab has nothing to do with the crab, but a purely Shanghainese-style vegetarian dishes. It is a pure Shanghai-style vegetarian dish, which is made of potatoes and carrots, supplemented by cooked bamboo shoots and shiitake mushrooms. The word "crab" in the dish's name highlights its similarity in shape and flavor.

9, steamed anchovy

Anchovy, also known as the time fish, mostly zooplankton for food, its meat is tender and flavorful, and the "king of fish" reputation. According to historical records, anchovies in ancient times, was also included in the local tribute to the court tribute. This steamed anchovies, belonging to a highlight the original flavor of the fish steamed dishes.

10, sweet and sour chops

Sweet and sour chops, is also a popular Shanghainese favorite local dishes. In pork ribs, there are big and small ribs, big ribs refers to the long muscle on the back of the pig on the side of the spine, which is more suitable for frying; small ribs is the neck of the pig with the bone of the piece of meat, the meat is more tender, and is more suitable for sweet and sour, boiled soup and other practices. The pork chops are used to make sweet and sour pork.