Shanghai Food

Shanghai's school of cuisine" is one of the most famous Chinese cuisine's school of China, Shanghai's school of cuisine consists of 6 parts which are Shanghai school of local flavor south of Yangtze River, Shanghai school of Beijing, Sichuan, Guangdong flavor, Shanghai school of Western - Style meal and Gongdelin vegetarian dish.

These dishes keep the cream of the former school cuisines while embodying differences comparing to the local dishes with rich Shanghai local flavor.

Shanghai food is famous for cooking of freshwater food, seafood, poultry and beasts, and vegetables in season. The cooking techniques of Shanghai food is the proportion of dishes by braising, simmering and stewing which need long time heating is reduced gradually while quick-frying, stir-frying and quick-boiling which need shorter time are widely used. The traditional braising in soy sauce and straming in clear soup are another gimmicks.

Shanghai Food's Taste

Shanghai food's taste is mainly light while stress on characters, there are spicy, sour, strong and many kinds of mixed flavors, but the taste is still gentle and the material is clear.

Famous Shanghai Dishes

• Black Sea Cucumber with Shrimps Roe
• Fried Crab Ovum
• Covered Three Shreds of Mushrooms
• Bamboo Shoots and turnips
• Braised Black Carp's Hind Parts
• Stir Fried Bamboo Shoots
• Guifei (Imperial Concubine) Chicken
• Pine Nut Kernel and Mandarin Fish Granules
• Saute Eggplant in Soy Sauce
• Smoked Pomfet and Fried Vegetable "Crab Meat", ETC.