What are the taste characteristics of Shanghai cuisine?

Shanghai food is Shanghai food. It is characterized by thick oil red sauce, moderate salinity, original flavor, mellow and delicious. Common cooking methods mainly include stew, stew and sugar. Later, in order to adapt to the light and refreshing taste that Shanghainese like to eat, the dishes gradually changed from the original heavy oil red sauce to elegant and refreshing.

Due to the long-term existence and mutual influence between Shanghai local cuisine and foreign cuisines, on the basis of the original local cuisine, it has gradually developed into a Shanghai-style cuisine with Shanghai and Suzhou-Wuxi flavors as the main body and local flavor.

Shanghai cuisine has many distinctive features:

1, the material selection is very particular, first of all, pay attention to the freshness of the material selection. It adopts seasonal vegetables in four seasons, and the main fish is produced in Jiangsu and Zhejiang, with living as the first priority. There are live fish for customers to choose from all year round, and they are cooked on the spot.

2. Pay attention to cooking methods and constantly improve them. Shanghai cuisine used to pay equal attention to roasting, steaming, simmering, nesting and frying, and gradually turned to roasting, frying and steaming. Among them, stir-frying and stir-frying are especially good at cooking seafood in four seasons.

3. The taste has also changed a lot. Originally, Shanghai cuisine was dominated by thick soup and sweat. Later, it gradually became a moderate marinade, light and elegant, and also had a thick oily red sauce. It pays attention to freshness, color and taste. Especially in summer and autumn, rotten vegetables are rich in flavor and quite distinctive.

Extended data:

The famous dish of Shanghai cuisine

1, herring bald lung

Black herring bald lung is a traditional local dish in Shanghai. The main ingredients are herring liver, winter bamboo shoots and broad beans. This dish is golden in color, oily but not greasy, tender as a pig's brain, unbreakable as a whole, and exceptionally fat and tender. It has the function of standardizing names. Take live herring, slaughter it, and peel off the liver attached to the fish intestines as raw materials. There is only a little for each herring. It takes 15 herrings to make this dish.

2, raw grass head

"Stir-fried grass head" is a famous dish in Shanghai, and it is also a seasonal dish popular in Jiangnan in spring and autumn. Grass head, also known as alfalfa, commonly known as cauliflower, is a leguminous plant and one of the ancient vegetables in China. It contains sugar, fat, protein and vitamins A, B and E, etc. It has high nutritional value. Cooking with grass heads has existed since ancient times. At that time, people regarded it as a better vegetable and often ate it at banquets.

3. Crystal shrimp

Crystal Shrimp is one of the famous specialties of Jing 'an Hotel in Shanghai, which was once rated as "the first dish in Shanghai". Liang Shiqiu, a famous writer, once wrote in "Talking about Eating among Elegant Rooms": "When it comes to shrimp, Fujian Restaurant is the best. I remember that Zhongxintang on Chang 'an Avenue in the west of Beiping is the only large Fujian restaurant in Beiping. Stir-fried shrimp made without any ingredients is full, bright and transparent, soft and crisp and delicious. Good management of seafood by monks is a unique step. "

References:

Baidu encyclopedia-Shanghai cuisine