Due to the long-term existence and mutual influence of Shanghai local cuisine and foreign cuisine, on the basis of the original local cuisine, it gradually developed into a Shanghai flavor cuisine system with Shanghai and Suzhou and Wuxi flavors as the main body and local flavors.
Shanghai cuisine has many distinctive features:
1, the choice of materials is very particular, first of all, pay attention to the freshness of the materials. 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.
2. 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.
3. The 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.
Extended data:
Famous dishes of Shanghai cuisine
1, herring bald lung
Black herring bald lung is a traditional local dish in Shanghai. The main materials are herring liver, winter bamboo shoots and broad beans. This dish is golden in color, not greasy in oil and fat, tender as a pig's brain, unbreakable in whole, and unusually fat and fresh. It has the effect of regulating names. Take live herring, slaughter it and peel the liver attached to the fish intestines as raw materials. Each herring is only a little bit, and it takes 15 herrings to make this dish.
2, raw grass head
"Stir-fried grass head" is a famous vegetable in Shanghai, and it is also a seasonal dish popular in the south of the Yangtze River in spring and autumn. Grass head, also known as alfalfa, commonly known as cauliflower, is a leguminous plant and one of the ancient vegetables in China. It contains sugar, fat, protein and vitamins A, B, E, etc., and has high nutritional value. Cooking vegetables with grass heads existed in ancient times. At that time, people used it as a better vegetable and often ate it at banquets.
3, crystal shrimp
Crystal Shrimp "is one of the famous special delicacies in Shanghai Jing 'an Hotel, and it was once rated as" the first dish in Shanghai ". Liang Shiqiu, a famous writer, once wrote in "Talking about Eating in Elegant Rooms": "Speaking of shrimps, the best one is Fujian Restaurant. I remember that Zhongxintang on Chang 'an Avenue in the west of Beiping is the only large-scale Fujian restaurant in Beiping. The stir-fried shrimps made without any ingredients are full of shrimps, which are bright and transparent, and soft and crisp. The good governance of seafood by the monks is a unique step. "
References:
Baidu encyclopedia-Shanghai cuisine