What kind of cuisine does Shanghai cuisine belong to?

Shanghai cuisine, also known as Shanghai cuisine, originated in Pujiang Plain in the middle of Qing Dynasty and developed with the evolution of Shanghai. Shanghai cuisine consists of six aspects: Shanghai Jiangnan flavor, Shanghai Beijing flavor, Shanghai Guangdong flavor, Shanghai western food and Shanghai Kutokuhayashi vegetarian food. The flavor characteristics of Shanghai cuisine are: being good at stewing, frying and frying, thick oil and sauce, thick soup and delicious taste, paying attention to the original flavor, being brave in innovation and being famous for its delicious variety. Representative famous dishes are: eight-treasure duck, shrimp and black ginseng, three-thread buckle, chin paste, princess chicken, gourd duck and so on.

Shanghai cuisine does not belong to any cuisine, nor is it a separate cuisine. This situation is the only special case in Chinese food, and another special case is Taiwanese food. I wonder if Jianghu dishes are the third special case.

This situation has something to do with Shanghai being an immigrant city. More than 200 years ago, Shanghai was still a backward small village. At that time, Shanghai cuisine was a few village banquets besides farm dishes. For example, a family in the village holds a wedding reception. The family invested in the purchase of ingredients, and the neighbors lent tables, chairs and chopsticks. An expert chef who is good at cooking helped the chef. Village banquet chefs have been handed down from generation to generation, but they are not professional chefs, but sideline. On the premise of only one chef, in order to serve all the dishes at the same time, the village banquet dishes are mainly steamed dishes and cold dishes, such as the old eight dishes in Pudong that have been handed down to this day.

At the end of Yuan Dynasty and the beginning of Ming Dynasty, Songjiang (the predecessor of Suzhou River and Qiujiang River) was silted up, and Chengbo Company moved from Qinglong Town to Shanghai Town, and Shanghai became an important port. Soon, Shanghai Town was upgraded to Shanghai County. Dock economy produces dock dishes. At this stage, Shanghai Wharf Cuisine mainly studies Suzhou. Suzhou was a big city and Shanghai was a remote county. Shanghai doesn't have as many high-end customers as Suzhou. The main customers are dock coolies and rickshaws, so high fat and sugar are more popular. The impression of Shanghai cuisine with thick oil and red sauce was mainly formed in this period, and it was not as refined and elegant as Suzhou cuisine.

After the opening of Shanghai in the late Qing Dynasty, chefs such as Su Xi Gang, Yang Gang, Guang Gang, Hang Gang, Ningbo Gang, Hui Gang, and Western Food gathered in Shanghai to compete for beauty. Shanghai village banquet chefs handed down from generation to generation have also entered the city, known as our gang, on an equal footing with the above-mentioned gangs.

Here's an interesting contrast. Most chefs in old Beijing are proud of cooking Shandong cuisine. Although Beijing cuisine is also influenced by Shanxi cuisine and Manchu diet, it seems that there are not many opinions on classifying Beijing cuisine as Shandong cuisine. Nine times out of ten, Shanghai cuisine is from Suzhou, but our chef insists that it is local, which is different from that of Suzhou. I can cook Suzhou food, but you don't have the eight old dishes handed down from generation to generation in Suzhou. However, the old eight kinds are not enough to support a cuisine. Shanghai local cuisine is not so much a cuisine as a chef.

Herring bald lung

Black herring bald lung is a local dish in Shanghai, but bald lung is a Shanghai dish named after Suzhou dialect. Unique to Shanghai, Suzhou does not have this dish.

Chicken with clear soup-Qingyuan chicken soaked in cold water after stewing (sliced before eating)

Boiled chicken has existed in Shanghai since ancient times, and now it is widely used in Shanghai. It was not the chef Guangbang who brought Shanghai boiled chicken, but the Zhang brothers and sisters who came to Shanghai from Shaoxing.

Fresh salted pork belly bamboo shoot soup

Bamboo shoot bacon originated in the mountainous area of southern Anhui and spread to Hangzhou with fresh meat, which is called salty and fresh. And then spread from Hangzhou to Shanghai.

borsch

Luo Song is Russia, and Luo Songtang in Shanghai is like the chicken in left Tang Zong in the United States. People in Tenshindon and China in Japan don't know this dish, nor do Russians. It is said that this practice was done by French chefs in Shanghai to entertain Soviet experts. In fact, the tomato brisket, which is closer to Cantonese cuisine, was spread from Guangzhou in the late Ming and early Qing dynasties to cater to foreign sailors and imitate French tomato soup.

Fried pork chops dipped in spicy soy sauce

The origin of Shanghai fried pork chop is Austrian fried pork chop, and Shanghai spicy soy sauce is fake British sauce.

Sliced eel with sesame oil

Huai' an soft-pocked long fish spread to Suzhou, and it was added with loud oil to make loud eel paste. What Shanghai learned from Suzhou is called eel shreds.

Meat skin soup

Pig skin soup is a local dish in Shanghai and one of the eight old dishes in Pudong. Originated from Huai 'an Pidu Soup, Huai 'an people who were engaged in water transportation in Ming Dynasty went to Xiasha Salt Field in Pudong to transport salt, and brought production methods to develop Linsan meat skin.

Buckle three lines

Kousansi is a local dish in Shanghai and one of the eight old dishes in Pudong. Originated from Yangzhou's boiled dried silk, the early village banquet chefs in Shanghai changed cooking to steaming, which made the appearance better and the taste unchanged.

shredded meat

Shanghai's rotten shredded pork originated from Ningbo's spicy shredded pork, which has a certain origin with the spicy soup in the Central Plains. In the Northern Song Dynasty, Zhao Gou's yiguang Du Nan and Kaifeng's hot soup followed him to Zhejiang. Hu spicy soup has become a Zhejiang dish, such as Song noodles with minced meat and shredded pork.

Shanghai food

As an immigrant city, Shanghai chefs not only bring local delicacies, but also innovate on the spot. In the 1950s, the catering industry in Shanghai began to be nationalized, and catering companies were established in all districts. No matter which gang they used to belong to, they all belong to the leadership of catering companies, and the integration between gangs has accelerated. You have me and I have you. Shanghai cuisine is no longer a local group, but a blend of various groups. Since 1990s, a new name-Shanghai cuisine has been born.

Not a cuisine, not belonging to any cuisine, but beyond it.

There are many kinds of Huaiyang cuisine.

Jiangnan cuisine, Jiangnan cuisine highland in Yangzhou, Jiangsu, Shaoxing, Zhejiang, Shanghai, nothing else. So-called Suzhou, Hangzhou, etc. It is also developed on the basis of Yangzhou cuisine and Shaoxing cuisine according to the extension of the place.

Shanghai cuisine is a part of Huaiyang cuisine.

Of course, Huaiyang cuisine belongs to the middle and lower reaches of the Yangtze River, including Fuzhou in Fujian.

It should belong to Huaiyang cuisine.

Shanghai cuisine is Huaiyang cuisine.

No food! Only Chinese food