Cuisine

Shanghai cuisine

Shanghai cuisine is characterized by its sweet and savory flavors, with a focus on umami. The cuisine is known for its use of seafood, including freshwater fish, crab, and shrimp. Shanghai cuisine also features a variety of vegetable dishes, often flavored with soy sauce and sugar. Braising and stewing are common cooking techniques in Shanghai cuisine, which help to infuse dishes with flavor.

Asian cuisine› Chinese cuisine› Anhui cuisine

Sweet, Savory, Umami, Focus on seafood flavors

Braising, Stewing, Steaming

Typical ingredients

Freshwater fish, Crab, Shrimp, Pork, Chicken, Soy sauce, Sugar, Shaoxing wine

Presentation and garnishing

Dishes are often presented in individual portions, with an emphasis on simplicity and elegance. Garnishes may include scallions, cilantro, and red chili peppers.

Shanghai cuisine is also known for its use of 'red cooking', a technique in which meat or vegetables are braised in a mixture of soy sauce, sugar, and spices to create a rich, flavorful sauce.

More cuisines from this region...

Haipai cuisine

History

Shanghai cuisine has a relatively short history, dating back to the late Qing Dynasty (1644-1912). The cuisine was heavily influenced by the region's geography, with its proximity to the sea and the Yangtze River. Shanghai cuisine was also influenced by the imperial cuisine of the Qing Dynasty, as well as the cuisines of neighboring provinces such as Jiangsu and Zhejiang.

Cultural significance

Shanghai cuisine is known for its association with the city's cosmopolitan culture, as well as its role in the development of modern Chinese cuisine. It is also known for its association with the Shikumen architecture of Shanghai, which features narrow alleyways and communal courtyards.

Health benefits and considerations

Shanghai cuisine is generally considered healthy, as it emphasizes fresh ingredients and a balance of flavors. However, some dishes may be high in sodium or sugar.