Shanghai dishes are characterized by thick red sauce, moderate saltiness, original taste, and mellow and delicious. Shanghai dishes’ commonly used cooking methods are braised in soy sauce, simmering, and sugar. To adapt to the Shanghai people who like to eat light and refreshing tastes, words gradually from the original heavy oil sauce tend to be elegant and refreshing. The cooking method of this dish is good at using sugar, which is characteristic of South China’s flavor.
A favorite dish of Shanghai people, it is made with three layers of pork with fat and lean sides. It is sweet, soft, nutritious, and melts in your mouth.
Cut the herring or grass carp into pieces, fry them and soak them in the sauce for over 3 hours. They are crispy outside and tender inside, full and juicy.
Baked Pork Chops with Scallion
Baked pork chops with scallion are a frequent guest on the table of Shanghainese. The scallion is the soul of the dish. The pork chops must be patted very loosely to taste good.
Sliced Eel in Oil
This famous Shanghai home-style dish is not only delicious in color but also delicious in taste and sound. With a spoonful of hot oil poured on the onion and ginger, the sound of “ci~ la~” aroma overflowed.
Squirrel-Shaped Mandarin Fish
Squirrel-Shaped Mandarin Fish is yellow-colored and squirrel-shaped, with crisp skin and tender meat covered with a sweet and sour source.
Small and medium-sized prawns are fried with rapeseed oil. They are crispy outside and tender inside. The shrimp shell is red and crisp and takes off at first touch. Shrimp meat is tender, slightly sweet and sour, and has a unique flavor. This dish has a crispy red sauce on the outside while tender inside, with a salty and umami taste.
Sauteed Hardshell Crab with Rice Cake
The hairy crab rice cake is a classic dish in Shanghai. The hairy crab meat is more tender and sweet than all kinds of sea crabs. The soft and rigid rice cake strips fully absorb the fragrance of the crab meat and the seasoning flavor and are no inferior to the hairy crab.
Sliced Lotus Root with Osmanthus Sauce
White fat lotus root is stuffed with glutinous rice bulging, after time to boil, a pot into a bright red. Cut into thick slices and then neatly on the plate, drizzled with golden osmanthus candy, as if even the air is sweet.
Marinated Jellyfish Head
The essential characteristics of marinated jellyfish heads are yellow and bright color, crisp and tender chewing, salty and sweet, and rich onion fragrance.
Sautéed Shelled Shrimps
Sautéed shelled shrimp is a famous traditional dish, once named “Shanghai’s No. 1 Dish”. The fragrance is overflowing and crystal clear, and the game is like a pearl. The main ingredients are shrimp and eggs. It is stir-fried shrimp without any components, a plate full of shrimp, bright and bright, soft and crispy.
Sweet and Sour Spare Ribs
Sweet and Sour Spare Ribs is a famous Zhejiang dish. After being introduced to Shanghai, they are mainly used as appetizers. This dish is based on fat and thin pork ribs. After multiple cooking processes, the color is bright, and the surface has a layer of rich sweet and vinegar sauce, sweet and sour. Eating it will open up one’s appetite.
Gluten Stuffed Meat
The main ingredients of Gluten Stuffed Pork are gluten and minced pork. Gluten is a traditional Chinese fried wheaten food. Break the gluten into a small mouth, stuff the minced pork in, and cook the gluten-stuffed pork. It can be boiled or braised. The taste is very delicious. The Gluten-stuffed Pork has the strength of gluten and the fragrance of minced pork. It is a home-cooked dish everyone in the south of the Yangtze River loves.