Ningbo Tangtuan Store, which specializes in dumplings in Yuyuan business circle, ushered in the highest sales peak in a year. In these two days, the number of take-away dumplings alone exceeded 70,000. Store manager Xu Zhengliu said that it is not a problem to sell more than100,000 in a single day during the Lantern Festival. Consumers come here not only because of the fame of the old brand, but also because of the exhibition area of glutinous rice balls here: two masters wrap them on the spot behind the glass window, and the round Ningbo glutinous rice balls, a sharp head of fresh meat and other salty glutinous rice balls are constantly born from the hands of the masters.

What sweets do Shanghainese like to eat?

In 2002, Shanghai cuisine still contained sugar more or less. 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 is full of 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 people from northern Jiangsu, but these Su Beiren people later became Shanghainese. Shanghai cuisine/Shanghai culture also has a lot of Huaiyang culture.

In the next ten years, under the guidance of chefs in Jiangsu and Anhui, Huaiyang cuisine, which is people-oriented, occupied Shanghai. It is mainly salty and fresh. Anhui chefs also like to put a little spicy. Because it belongs to 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 size, hotels in Shanghai tend to be close 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 still 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 in sauce, eel, braised pork, etc.

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

Basically, all Shanghai cultures, including Shanghai cuisine, are closely related to immigrants and will change with time and population changes. But one thing is right, national tastes are gradually converging. It may also be due to the increasing pressure of life, so everyone likes to eat something with heavy taste, which also makes the spicy taste gradually replace the lighter local taste. At present, hotels and chain stores in Shanghai are developing relatively fast, and you can eat delicious food from all over the world. At the same time, it also enhances the sense of fusion of tastes.