Shanghai cuisine belongs to Shanghai cuisine, which is one of the main local flavor 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 are mainly braising, stewing 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 flavor of Jiangnan.
Shanghai cuisine in the traditional sense has long been unable to adapt to the development of Shanghai: I hope to eat a little spicy, but I can't eat the spicy taste of authentic Sichuan cuisine; Black pepper steak will get tired of eating too much, but adding a little black pepper seasoning to local dishes has a different flavor, and so on. Traditional Shanghai cuisine only uses single seasonings such as soy sauce, salt and monosodium glutamate, while modern Shanghai cuisine uses a variety of compound seasonings besides black pepper and butter from western food, red pepper from Sichuan and cumin from Xinjiang, which makes Shanghai cuisine have more novel flavors.
In fact, the essence of Shanghai-style dishes lies in inclusiveness and development through improvement. Brand-new Shanghai cuisine is not a local cuisine in the traditional sense. On the basis of mature local cuisine, it widely absorbs local flavors at home and abroad, improves and develops, thus forming a unique Shanghai cuisine. Shanghai is an immigrant city with a large population and miscellaneous tastes, and brand-new Shanghai cuisine will inevitably adapt to this feature.
Shanghai cuisine recommendation
1, Shanghai white-cut chicken
Shanghai's white-cut chicken is also characterized by tenderness and freshness. Only the chicken is cooked and the bone marrow in the chicken bones is bright red. When eating, only eat meat and don't suck up chicken bones. Chicken dipped in sauce, not to mention how delicious it is. The key point is that when the boiled chicken was taken out of the pot, it was chilled with ice cubes, and the skin was extremely smooth and crisp.
2, sweet and sour small row
Pork ribs are too common, and sweet and sour pork ribs can be eaten by every household. But if you want to talk about the taste, Shanghai's sweet and sour pork chops can definitely be called "Hermes" among sweet and sour pork ribs.
3. Braised pork
Braised pork in Shanghai is the "originator" of braised pork, 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 "Xian" and "Xi" in Shanghai dialect are homonyms, and because the word "Xi" has a better color, it is directly called "Sixi Baked Bran".