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Shanghai Cuisine |
 
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Chinese Shanghai a concise guide
Why Shanghai cuisine is special The cooks of Shanghai tend to cook with more flair than do their counterparts in other Chinese regions.
Insights on the
"Shanghai cuisine" today defines an area much greater than the city and immediate environs of Shanghai. The term has been expanded to embrace the vast area known as the Central Coast. My map depicts that area.
Compared to Cantonese cooking, Shanghai cuisine is more assertively seasoned and higher in fat content, thus generally higher in calories, but lighter and more mildly seasoned than Mandarin cuisine.
The cuisine of this area is characterized by the liberal use of sugar to sweeten dishes. To many of these dishes, a large dose of the local rice wine vinegar is added, producing sweet-and-sour specialties.
Most cooks in the region tend to cook their ingredients to a degree of doneness that could shock a Cantonese chef.
Famous specialties
Generally sweeter and more sour than the Cantonese version.
Coated in wet clay, then baked, so that the hardened clay can be chipped away from the tender chicken.
They are filled with a broth, then steamed. The soup squirts out in the diner's mouth as he bites into the dumpling.
A plate of sliced meats and vegetables which the diners cook in a communal pot of steaming broth.
Leftover rice stir-fried with an especially rich mixture of foods.
A casserole dish of huge steamed pork balls.
Live shrimp are placed in spiced wine. They become inebriated, and are eaten in that condition.
A flattened deep-fried fish served whole and smothered in sweet-and-sour sauce.
A sweet rice pudding with mixed dried fruit, often served in mid banquet.
Some connoisseurs consider it to be the finest green tea in the world. It is grown near Shanghai.
Click a Chinese region to
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I hope my Shanghai Cuisine food & travel page helps you enjoy your vacation, tour or trip ©2008 HQP / Hillman Quality Publications
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