O U R   S T O R Y

Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese cuisine. The city of Shanghai itself does not have a separate and unique cuisine of its own, but modifies those of the surrounding provinces, such as Jiangsu and Zhejiang. What can be called Shanghai cuisine is epitomized by the use of alcohol, fish, crab, chicken are 'Drunken' with spirits and are briskly cooked/steamed or served raw. Salted meats and preserved vegetables are also commonly used to enhance the dish.


The use of sugar is common in Shanghai 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' (Chinese: 糖醋小排;pinyin: tangcu xiaopai). 'Red cooking' is another popular style of stewing meats and vegetables.

The lion's head (simplified Chinese: 狮子头,pork meatballs in brown sauce) and Shanghai-style niangao (Chinese: 粘糕;pinyin: niangao) are also unique to Shanghai, as are Shanghai fried noodles, a regional variant of chow mein that is made with Shanghai-style thick noodle 'Yang Chun Mein' (simplified Chinese: 阳春面) are other popular Shanghai food items.

Shanghai people are known to eat in delicate portions so servings are usually quite small. For example, notable types of Bun from Shanghai such as Xiaolongbao (simplified Chinese: 小笼包) and the shengjian Dumplings (simplified Chinese: 煎饺) are usually about four centimetres in diameter, much smaller than the typical baozi or mantou elsewhere.










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