Shanghai cuisine

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Shanghai cuisine
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Geographic definition

"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.

Cuisine characteristics

Regional differences:

Compared to Cantonese

Shanghai cuisine is more assertively seasoned, greater in fat content, and higher in calories than Cantonese.

Compared to Mandarin

Shanghai cuisine is not as refined as Mandarin. though it is lighter and more mildly seasoned.

Sweet-and-sour

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.

Flair

The cooks of Shanghai tend to cook with more flair than do their counterparts in other Chinese regions.

Degree of doneness

Most cooks in the region tend to cook their ingredients to a degree of doneness that could shock Cantonese chefs (they perfer lightly cooked food).