Shanghai people eat rice as the staple food for three meals all year round. In the past, breakfast was often cooked with boiled rice every other night, commonly known as "soaked rice". In summer, it was simply brewed with boiling water. The breakfast food was relatively simple, such as pickles, sufu, peanuts, floss, etc., and many people mainly had cakes, fried dough sticks, soybean milk and Yangchun noodles for breakfast. With the continuous improvement of people's living standards, many people have "Europeanized" breakfast, such as milk, bread and eggs, but many people still maintain the old tradition.

Shanghai people generally don't like to eat fat meat, but love aquatic products. They all stir-fry with refined oil or soybean oil. They like light, but pay attention to color, aroma and taste. Three dishes and one soup are more common.

Extended data

Shanghai cuisine was originally known for braising in soy sauce and stir-frying raw food. Later, it absorbed the characteristics of Wuxi, Suzhou, Ningbo and other local cuisines, referred to the cooking techniques of the above sixteen groups, and combined the methods of western cuisine and western pastry, which made the varieties of designs and colors develop greatly. The basic characteristics of the flavor of dishes are: mellow soup, thick oil and red sauce, colorful sugar, salty and palatable. Pay attention to live, raw, inch and fresh materials; Seasoning is good at salty, sweet, bad and sour. Famous dishes, such as "Braised Mandarin Fish", are well-known for their skillful cooking, outstanding original flavor, bright red color, thick marinade and tender meat.

"Bad Pot Head" is the representative of Shanghai local cuisine who is good at adding "bad" in cooking. It copies the aged fragrant bad into bad bittern and adds it in the firing process, which makes the dishes smell bad and fragrant. "Stir-fried grass head", picking stems and leaving leaves, cooking wine with heavy oil, soft, fresh and tender. The dishes with local flavor have gradually adapted to the characteristics of Shanghai, and different changes have taken place, such as Sichuan cuisine changing from heavy spicy to light spicy, tin cuisine changing from heavy sweet to light sweet, and many restaurants have absorbed the strengths of foreign dishes. After long-term practice, on the basis of learning from each other's strengths. The cooking method has been reformed, and Shanghai cuisine has reached a variety and unique style, forming a unique flavor of Shanghai cuisine.

References:

Baidu encyclopedia: Shanghai cuisine