Shanghai cuisine has a long history and occupies a major position among the eight major cuisines in China. Shanghai cuisine, also known as local cuisine, is one of the cuisines with strong local flavor.
The making method is named after thick oil red sauce. Authentic old-school Shanghai food is salty and balanced, and the taste is fresh. There are many cooking methods of Shanghai cuisine, such as roasting, dipping, stewing, marinating, steaming, sliding and simmering. Traditional Shanghai cuisine is mostly roasted, stewed, slippery, steamed and simmered, especially the simmering method is unique among the eight major cuisines.
Simmer here generally refers to simmering sugar, so the taste of traditional Shanghai food is mostly sweet. With the improvement of living standards and the diversification of food, Shanghai cuisine has lost its original appearance, and most of it is light, refreshing and healthy.
Extended data:
Shanghai cuisine is characterized by thick oil red sauce, thick soup and mellow taste. With the acceleration of time and the pace of life, as well as the development of food, thick soup is no longer the mainstream of Shanghai cuisine, but has evolved into pouring juice.
This is to meet the major changes in the demand for fast food. Thick oil red sauce can only be seen in professional old Shanghai restaurants. The common restaurants on the street are light, refreshing and nutritious, which also reflects the qualitative change of diners' general eating habits in real time.