Shanghai, being a relatively new city in China, does not really have a cuisine of its own, but successfully refines all the work of the surrounding provinces such as Zhejiang and Jiangsu. Through years of culinary practice and the assimilation of the art in other styles of cuisine, Shanghai chefs have also created a style of cuisine peculiar to the region. Shanghai dishes are usually characterized by the use of heavy and highly flavored sauce.Find the latest shanghai cuisine, photos, videos and featured stories on Shine News.
SHINE provides trusted national and world news as well as local and regional perspectives. The use of sugar is another uniquness found in Shanghainese cuisine and, especially when used proportiaonally with soy sauce, the taste created is not so much sweet but rather savory. Household in Shanghai would consume as much soy source as sugar. Visitors are often surprised when the "secret ingredient" was revealed by local Shanghainese.Da Zha Xie is a special type of crab found in rivers, and is normally consumed in the winter. The crabs are tied with ropes or strings, placed in bamboo containers, steamed and served.
There few other artificial ingredients added to the dish yet it tastes fantastically good. Da Zha Xie is usually consumed with vinegar. Locals are also quite fussy about when to consume male crabs and when to consume female crabs. An ideal menu for those who like highly spiced food. the Smoked Fish Slices (fresh fish marinated and spiced to taste like smoked fish) make a delicious, unusual hors doeuvre, while the strong-tasting Stewed Pork Flavoured with Dried Squid dish is offset by the vegetable rice to make a substantial meal. (half or whole) fresh duck steamed with szechwan peppers, ginger and scallions until tender, lightly fried and served with plum sauce and steamed bread 10.00/19.00