Shanghai Home-style Cuisine

Author: Li Boting
Publisher:
Publish Date: 2000-05-01
Features: Shanghai-style cuisine, renowned for its preparation of river fish, seafood, poultry, and seasonal vegetables. Cooking methods include red-cooking, frying, stir-frying, quick-frying, pan-frying, stir-braising, steaming, marinating, stewing, and stir-frying with oil. The primary flavors are savory, sweet-savory, sweet-acidic, savory-spicy, sweet-spicy, and marinated aroma. The dishes are simple yet elegant, emphasizing the original taste of the ingredients. They balance sweet and savory, light and rich, offering a clean and harmonious flavor. For this book, "Shanghai Home-style Cuisine," over 50 famous Shanghai dishes have been selected, such as marinated chicken, braised duck, red-cooked river eel, eight-jeweled duck, shrimp roe large sea cucumber, layered sliced cold dishes, stir-braised sorrel, and stuffed tripe. To make the process of making Shanghai cuisine clear and easy for readers to understand, the book explains the steps with illustrated photos in color, hoping to help readers easily prepare a rich and authentic Shanghai feast at home.