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.

    上海菜,又名胡菜,是中国一个流行的菜式。由于上海本地菜(包括苏锡菜)与外地菜长期共存,便在原本地菜的基础上逐渐发展成以上海和苏锡风味为主体并兼有各地风味的上海风味菜体系。上海菜具有许多与众不同的特点:首先讲究选料新鲜。它选用四季时令蔬菜,鱼是以取活为上,一年四季都有活鱼供客选择,当场活杀烹制。

 

    第二讲究烹调方法并不断加以改进。上海菜原来以烧、蒸、煨、窝、炒并重,逐渐转为以烧、生煸、滑炒、蒸为主,其中以生煸、滑炒为最多特别善烹四季河鲜。

 

    第三口味也有了很大变化。原来上海菜以浓汤、浓汗厚味为主,后来逐步变为卤汁适中,有清淡素雅,也有浓油赤酱,讲究鲜嫩、色调,鲜咸适口。特别是夏秋季节的糟味菜肴,香味浓郁,颇有特色。

 

   如今,上海菜进一步具有选料新鲜、品质优良、刀工精细、制作考究、火候恰当、清淡素雅、咸鲜适中、口味多样、适应面广、风味独特等优点。其主要名菜有“青鱼下巴甩水”、“青鱼秃肺”、“腌川红烧圈子”、“生煸草头”、“白斩鸡”、“鸡骨酱”、“糟钵头”、“虾子大乌参”、“松江鲈鱼”、“枫泾丁蹄”等一二百种菜肴。

 

       经过长期的实践,在取长补短的基础上。改革了烹调方法,上海菜达到了品种多样,别具一格,形成了上海菜的独特风味。

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