Shanghai cuisine is characterized by thick oil and red sauce. Soy sauce plays the leading role, and there is always soy sauce and soy sauce at home. In the army of auxiliary materials, fennel, ginger and shallot are the younger brothers of soy sauce, fennel plays an auxiliary role in braised dishes, and ginger and shallot are used for deodorization and embellishment in meat dishes. Among other cuisines in the country, the seasoning experts are neat and ugly, and green onions, garlic and various peppers appear in turn, frying first and then frying, which is a little more than the local cuisines.

Most Shanghainese don't like garlic, which stems from the strong smell of garlic that can't be dispersed all over the house. Then leeks and leeks don't necessarily come home as guests. For the sake of box office, Zhou Libo once teased: Shanghainese prefer coffee to garlic.

In fact, these are biased.

Some dishes must be seasoned with garlic. The smell is special, not heavy.

① All kinds of bean ingredients, mung bean sprouts and sword beans. Garlic can drive away the smell of beans.

(2) All kinds of roasted and fried marine fish and aquatic products, such as sweet and sour large yellow croaker, sea bass, scallop, etc. Garlic colleagues not only removed the fishy smell, but also increased the flavor.

(3) The special practices of some vegetables, such as shredded potatoes, lettuce, spinach, Chinese cabbage, eggplant and loofah, are not as strong as beans and fish, but without garlic, there is less layering. Stir-fried shredded potatoes, shredded potatoes with green peppers, garlic, lettuce, garlic spinach, vinegar-preserved cabbage, roasted eggplant and steamed loofah all need the help of garlic. Another exception is shooting cucumbers. Cucumber itself is fragrant, and with garlic, there are more fragrant categories.

I used to go to Changbai Mountain at the end of September. It was dark at five o'clock in the afternoon and the temperature dropped to ten degrees. I wore a long-sleeved T-shirt and fleece suit on my upper body and a pair of jeans on my lower body, which made me feel a little cold. The tour guide in the northeast said that it is early in late autumn, and people in the northeast eat garlic to increase energy and keep out the cold. In other words, people like to add garlic to dishes.