it is often said that food is the most important thing for people. Speaking of food, which city do you think of for the first time? Maybe you will say eat in Guangzhou and eat in Chengdu. But we seem to have forgotten the magic capital that has experienced the weather and frost-Shanghai, which is also a city with a long food culture.

Perhaps the influence of Shanghai's local food culture is far less than that of Cantonese cuisine and Sichuan cuisine. But here, you can eat delicious food from all over the world. It is precisely because Shanghai has a tradition of integration since ancient times that cuisines from all over the country and all over the world can blend in Shanghai and form a more brilliant food culture.

In the book "Pondering Shanghai" written by the author Lin Zhenbiao, you will find that it basically covers most of Shanghai's distinctive cuisines. He used very simple and easy-to-understand language to describe the dishes with Shanghai imprint for us.

For example, as a frequent visitor to Shanghai, Lin Zhenbiao, the author of Shanghai local cuisine that we often hear, expresses the essence of this local cuisine and his feelings in his words with eloquent narration. As described in the book, "from the richness and level of taste, this dish is indeed profound-salty, sweet, sour, distiller's grains and spicy pepper." Chefs will pay attention to whether a dish is sweet before salty, or salty before sweet and then sour. This is called hierarchy. These subtle differences can only be tasted by professional or senior foodies. Ordinary diners, like me, are mostly soy sauce or syrup when they import. How can they distinguish it? "

In his view, although Shanghai's food includes the characteristics of all over the world, it still needs to return to its unique sweetness after being tasted. It is this smell that makes the author have a sweet happiness every time he recalls it. And this book also includes a relatively authentic Shanghai cuisine restaurant.

Of course, the author not only recorded some delicious food with Shanghai imprint, but also talked about some delicious ingredients, such as soft-shelled turtle, ginseng, snails and so on. In his pen, these ingredients are described in detail. For example, the turtle described in the book, "fleshy and plump, has both the beauty of fresh river and the fleshy fiber of land animals, and the skirt is full of collagen."

and good ingredients naturally require exquisite practices. Take soft-shelled turtle as an ingredient, and the author expounds several methods. He thinks that the best way to destroy the essence of turtle is to braise in soy sauce, and to put rock sugar around turtle. In his eyes, it seems that both methods are difficult for him to swallow. And his favorite practice is "stew". Although there are few stewed soft-shelled turtle cuisines in Shanghai, he still has a lingering taste, that is, the super invincible soft-shelled turtle dish promised by Sun Zhaoguo, a teacher from No.5 Xijiao. A beautiful cauliflower turtle with white rice, just look at the picture and you will feel that it tastes good.

In addition, in this book, you can also see a set of food strategies listed by the author, as well as those interesting people in the kitchen industry in Shanghai. At the same time, you will also find that the author can not only eat, but also describe the practices of these cuisines in simple language. Even if he knows many people in the culinary world, if he has not really tasted and contacted them, then he can't describe the essence of food.

As he said in his book, a person who can really comment on delicious food should not only know how to eat, but also know how to cook. If you can't do it, it can only be dry and can't get to the point.

Shanghai is a magical city. It has a rich heritage and is not conservative. It has the top western restaurants in China, as well as the grass-head circle that shows the best local flavor. If you want to know more about Shanghai's delicious food, then I suggest you have a good look at this book. I believe that after reading it, you can't wait to taste all the Shanghai delicacies at once. More importantly, there are huge benefits waiting for you at the end of the book!