The food in Shanghai is actually delicious, but the development momentum of other industries has overshadowed the catering industry. In the eyes of many people, Shanghai is a city where all rivers flow into the sea. It constantly absorbs the latest and most fashionable elements from all over the world. Here, nostalgia and fashion, tradition and modernity are intertwined, forming a moving melody. Here, you can find many corners with stories and feel the most vivid pulse of contemporary China.

But in the ever-changing Shanghai, as long as it is classic enough, the delicious food in memory can still be found, eaten and bought. Shanghai cuisine is convenient at the right time and place, with a wide selection of materials, fresh materials and emphasis on seasons. The climate with four distinct seasons makes Shanghai have the freshest ingredients in every season, such as raw stir-fried grass head, raw stir-fried wolfberry head, saury and dried fish in spring, fried eel sauce, steamed shad and crystal shrimp in summer, and fried crab oil, dried shrimp, black ginseng and herring bald lung in autumn and winter.

Shanghainese are most proud of all kinds of folk snacks. Whether it is the famous "big cake, fried dough sticks, soybean milk, fried rice" donkey kong, or the native raw fried steamed bread, Nanxiang steamed buns, Sanxian small wonton and crab shell yellow, it can arouse the warmest food memory in my heart.

Shanghai is also a city with special petty bourgeoisie. Whether it is in a lazy afternoon, afternoon tea with high-rise buildings on the Bund, or a private restaurant looking for old-fashioned houses, it will return to Shanghai Beach in a staggered way in the 1931s. Old streets, alleys, Shikumen and exotic bars can all be nostalgic objects of all kinds. Eating and browsing will make you feel like a lifetime ago.