Smoked fish, baked bran, boiled chicken, sugar steak, boiled mutton, grilled fish, sauced duck, vegetarian ham, pickled radish, garlic mixed with Malan. Braised pork, stir-fried shrimp, fried shrimp, crab powder tofu, steamed shad.

Stir-fried eel paste, prawn seeds and big black ginseng, stir-fried grass head, salted fish head in casserole. Nanxiang steamed buns, spring rolls, fried dumpling, wonton, fried dumpling, jiaozi, zongzi, gluten louver, fresh meat moon cake.

Characteristics of Shanghai cuisine

Shanghai cuisine, that is, Shanghai cuisine, is one of the main local dishes in China. Benbang cuisine is another name of Shanghai cuisine and an important school of traditional food culture in Jiangnan area. The so-called local gang means local. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods mainly include stew, stew and sugar. Later, in order to adapt to the light and refreshing taste that Shanghainese like to eat, the dishes gradually changed from the original heavy oil red sauce to elegant and refreshing. This dish is good at using sugar in cooking methods and has a unique Jiangnan flavor.

The so-called Shanghai local cuisine is the local cuisine in Shanghai, which is characterized by a lot of soy sauce and rock sugar, rich and delicious taste, sweet and moist, and wins with real materials and slow fire. Every dish looks oily, red and heavy. Representative works include grass head circle, rotten pot head, shrimp with black ginseng, braised bald lung and braised carp, among which Dexing Pavilion, Lao Zhengxing and Shanghai Old Hotel are the most famous.