Shanghai cuisine belongs to Shanghai cuisine and is one of the main local dishes in China. Benbang cuisine is another name of Shanghai cuisine, and it is an important school of traditional Han diet 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.
Traditional Shanghai cuisine has long been unable to adapt to the development of Shanghai: I hope to eat spicy food, but I can't eat the spicy taste of authentic Sichuan food; Black pepper steak will get tired if you eat too much, but adding a little black pepper seasoning to local dishes will have different flavors, and so on. Traditional Shanghai cuisine only uses a single seasoning such as soy sauce, salt and monosodium glutamate, while modern Shanghai cuisine uses a variety of compound seasoning besides black pepper and butter in western food, red pepper in Sichuan and cumin in Xinjiang, which makes Shanghai cuisine have more novel tastes.
In fact, the essence of Shanghai cuisine lies in inclusiveness and development through improvement. Brand-new Shanghai cuisine is not a traditional local cuisine. On the basis of mature local cuisine, it extensively absorbs local flavors at home and abroad, improves and develops them, thus forming a unique Shanghai cuisine. Shanghai is an immigrant city with a large population and varied tastes. Brand-new Shanghai cuisine will inevitably adapt to this feature.
Shanghai cuisine recommendation
1 Shanghai white-cut chicken
Shanghai's boiled chicken is also characterized by freshness and tenderness. Only the chicken is cooked, and the bone marrow in the chicken bones is bright red. Eat only meat without sucking chicken bones when eating. Chicken dipped in sauce, not to mention how delicious it is. The key is that when the cooked chicken comes out of the pot, it is iced with ice cubes, and the chicken skin is particularly smooth and crisp.
2, sweet and sour small row
Ribs are so common that sweet and sour ribs can be eaten by every household. But in terms of taste, Shanghai's sweet and sour pork ribs can definitely be called "Hermes" among sweet and sour pork ribs.
3. Braised pork
Braised pork is the "originator" of braised pork in Shanghai, which can even be said to be beyond. Thick oil red sauce, crystal clear, fresh and sweet, fragrant but not greasy, crisp but not rotten, instant in the mouth.
4, Sixi baked bran
Formerly known as "Four Fresh Baked Bran", it can be eaten cold or hot. Because the words "salty" and "Xi" in Shanghai dialect are homonyms, and the word "Xi" has a better color, it is directly called "Sixi Baked Bran".