Shanghai-style dishes

Author: Zhu Qiang
Publisher:
Publish Date: 2005-09-01
Features: Shanghai cuisine, also known as Benbang cuisine, was formed in the early 20th century when Shanghai gathered the flavors of 16 regions, including Suzhou, Wuxi, Nanjing, and Huizhou. The locals referred to these as Suzhou-style, Huizhou-style, etc., while calling the local flavors Benbang cuisine. Benbang cuisine is characterized by rich color, thick flavor, and deep penetration of braising sauce into the dishes, making them exceptionally flavorful. However, it also includes light and elegant dishes that are fresh and visually appealing. Among the famous Benbang dishes, those with rich oil and red sauce include braised eel, braised pork rings, and lotus root belly. The light and elegant dishes are best represented by the marinated delicacies of summer and autumn, such as marinated chicken, marinated pork trotters, marinated pork belly, marinated green beans, and marinated white gourds. Others like bamboo shoots with mustard greens, crystal shrimp, and rock sugar-cured softshell turtle are known for their freshness and lightness. The modern Shanghai cuisine is not the traditional Benbang cuisine but has evolved from it, absorbing the flavors of other regional dishes and developing into a unique Haidai cuisine. Shanghai is an immigrant city with a diverse population and varied tastes, and the modern Shanghai cuisine naturally adapts to these characteristics.