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.
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. My chef friend told me that this is mainly due to the fact that sugar neutralized the sourness found in soy source. Household in Shanghai would consume as much soy source as sugar. Visitors are often surprised when the "secret ingredient" was revealed by local Shanghainese.
☆ Food
● Xiao Long Bao (Little Dragon Bun):
The little dragon bun is one of my favourite dish. Unlike the buns in northern China, these buns are very small and easy to swallow. The buns are usually steamed in containers made of bamboo. The skin of the buns is very thin and the bun is very juicy. The dish is now popularized and consumed widely throughout China as a Dim Sum.
● Chou Dou Fu (Smelly Tofu):
When first smelled, one would naturally hold their nose, not to mention give it a try and swallow a piece. The smelly tofu is a popular local food mainly found on Shanghai streets. The tofu is fermanted with many ingredients before fried. Old ladies usually
serve them on their liltte trolley. Dispite their odour, most foreigners love it after tasting it. It is dirt cheap too!
● Crab (Da Zha Xie)
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 is little artificial ingredient added to the dish yet it tastes fantastically good. Shanghai is one of the best places in China for crab lovers. Once crab season arrives in the autumn, you'll see the Shanghainese indulging them on this local treat. The best way to enjoy them is steamed and dipped in vinegar.
● Deep-Fried Crispy Pigeon (Ruipi Ruge)
Deep Friend Crispy Pigeon meat is crispy on the outside, tender on the inside. This dish is sometimes referred to as ''1 RMB Pigeon'' because many hotels offer it for as little as 1 RMB to hotel patrons.
● Eight Treasure Spicy Sauce (Ba Bao La Jiang)
Eight Treasure Spicy Sauce is made from eight different kinds of poultry, meat, vegetables and fruit. Ba Bao La Jaing is stir-fried, keeping the fresh vegetables crunchy; it's spicy and salty, but with a hint of sweetness. Great to enjoy accompanied by other meat dishes and rice.
● Xiang You Shan Hu (mud eel)
Xiang You Shan Hu is noted Shanghaiese delicacy made from mud eel that is cut into strips and carefully seasoned.
☆ Restaurants
● Shanghai Restaurant
Add: 439 Cao Xi Road (N), Shanghai 200030, China
Tel: (86-21) 64399299
● Nanxiang Mantou Dian
Address: 85 Yu Yuan Road, Old Town God's Temple
Tel: 6355 4206
● Shanghai Classical Hotel
Add: 242 Fuyou Lu, Shangha
Tel: 021-63111777, 63552275,
● Lu Bo Lang
Add: 115 Yu Yuan Lu
Tel: 63550500
● Dexing Restaurant
Add: 29 Dongmen Lu, Shanghai
Tel: 021-63263751
● Old Zhengxing Restaurant
Add: 556 Fuzhou Lu, Shanghai
Tel: 021-63222624, 63515496
● Jade Garden
Add: 895 Dalian Lu, Shanghai
Tel: 021-55955385
● Xiao Nan Guo Restaurant
Add: 4F, 500 Pudong Nanlu, Shanghai
Tel: 021-32089777