tripadvisor@chinayak.com+86-28-85513102   +86-13880226988(24hours)
Home > China Overview > Shanghai cuisine

Shanghai cuisine

Shanghai cuisine

Shanghai cuisine, also known as Hu cai is a popular style of Chinese cuisine.

 

Shanghai does not have a definitive cuisine of its own, but modifies those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). What can be called Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and are briskly cooked/steamed or served raw. Salted meats and preserved vegetables are also commonly used to adjuntify the dish.

 

The use of sugar is common in Shanghainese cuisine, especially when used in combination with soy sauce. Non-natives tend to have difficulty identifying this usage of sugar and are often surprised when told of the "secret ingredient". The most notable dish of this type of cooking is "sweet and sour spare ribs" ("tangcu xiaopai" in Shanghainese).

 




1. Sheng Jian ("Sangji" - in Shanghainese)


Breakfast is commonly bought from corner stalls which sells pork buns, for the best xiaolongbao (small steamer bun). These stalls also sell other types of buns, such as Shengjian mantou (literally "fried bun") and Guo Tie (fried jiaozi), all eaten dipped in black vinegar.


A typical breakfast combination is youtiao, a dough-like food that is deep fried in oil until crisp and is eaten in all parts of China, wrapped in thick pancake, accompanied by soy milk.

 

2. Xiao Long Bao


 

A notable Shanghai delicacy is the Xiao Long Bao, sometimes known as Shanghai Dumplings in English-speaking countries [2] Xiao Long Bao, or "small steamer bun" (literally translated) as mentioned above, is a type of steamed bun that is filled with pork (most commonly found) or minced crab, and soup. Although it appears delicate, a good xiao long bao is able to hold in the soup until the xiao long bao is bitten. They are steamed in bamboo baskets and served with vinegar and in some places, shredded ginger. A common way of eating the Xiao Long Bao is to bite the top off, suck all the soup, then dipping it in vinegar before eating.

 

3. Da Zha Xie


 

Chinese mitten crab a kind of crab found in the Yangcheng Lake. And it is normally consumed in the winter (September & October in every year). The crabs are tied with ropes/strings, placed in bamboo containers, steamed and served.

 

4. Crispy chicken


One of the local favourites in Shanghai is Shanghai crispy chicken[citation needed]. Crispy chicken is made by first boiling the body of a chicken until its flesh is tender, then roasting it for long periods of time or until the skin goes dry and crispy.

 


 

Relevant Updated
tripadvisor@chinayak.com
chinayak2
+86-28-85513102