Shanghai's local dishes include braised eel, braised rings, fingered citron belly, braised paddles, hairy crabs soaked in oil, rotten chicken, rotten pig's feet, rotten doorways, shepherd's purse spring bamboo shoots, crystal shrimp, rock sugar turtle, hibiscus chicken slices and so on.

Benbang cuisine is another name of Shanghai cuisine, and it is an important school of characteristic food culture in wuyue in the south of the Yangtze River. 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 kind of cuisine is good at using bad cooking methods and has a unique Jiangnan flavor.