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Shanghai cuisine (;
Shanghainese The Shanghainese language, also known as the Shanghai dialect, or Hu language, is a variety of Wu Chinese spoken in the central districts of the city of Shanghai and its surrounding areas. It is classified as part of the Sino-Tibetan langua ...
: ''zaon⁶ he⁵ tshe¹''; IPA: ɑ̃¹¹ he⁴⁴ tsʰᴇ¹¹, also known as Hu cuisine (;
Shanghainese The Shanghainese language, also known as the Shanghai dialect, or Hu language, is a variety of Wu Chinese spoken in the central districts of the city of Shanghai and its surrounding areas. It is classified as part of the Sino-Tibetan langua ...
: ''wu⁶ tshe¹''; IPA: �u¹¹ tsʰᴇ⁴⁴, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (; ''pen⁵ paon¹ tshe⁵''; 'local cuisine') which originated in
Shanghai Shanghai, Shanghainese: , Standard Chinese pronunciation: is a direct-administered municipality and the most populous urban area in China. The city is located on the Chinese shoreline on the southern estuary of the Yangtze River, with the ...
. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring
Jiangsu Jiangsu is a coastal Provinces of the People's Republic of China, province in East China. It is one of the leading provinces in finance, education, technology, and tourism, with its capital in Nanjing. Jiangsu is the List of Chinese administra ...
and
Zhejiang ) , translit_lang1_type2 = , translit_lang1_info2 = ( Hangzhounese) ( Ningbonese) (Wenzhounese) , image_skyline = 玉甑峰全貌 - panoramio.jpg , image_caption = View of the Yandang Mountains , image_map = Zhejiang i ...
provinces. The dishes within the cuisine need to master the three elements of "color, aroma, and taste" (). Like other cuisines within China, Shanghai cuisine emphasizes the use of seasonings, the quality of raw ingredients, and preserving the original flavors of ingredients. The adoption of Western influence in Shanghai cuisine resulted in a unique cooking style known as Haipai cuisine ().


Characteristic features

Shanghai cuisine is characterized by its use of
soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
, which gives dishes a red and shiny appearance. Both dark soy sauce and regular soy sauce are used in Shanghai cooking. Dark soy sauce creates a dark amber color in dishes, while regular soy sauce enhances the flavor. The four classic words used to describe Shanghai food are "", which means that Shanghai food uses a considerable amount of oil and soy sauce. Dishes are prepared using various methods, such as baking, stewing, braising, steaming, and deep-frying. Seafood is also a prominent feature of Shanghai cuisine, with fish, crab, and chicken being made "drunken" using spirits and brisk cooking techniques. Salted meats and preserved vegetables are commonly used to enhance various dishes. Additionally, sugar plays an important role in Shanghai cuisine when used in combination with soy sauce. Rice is more commonly served than noodles or other wheat products. Shanghai cuisine aims to emphasize the original flavors of raw ingredients while utilizing condiments to enhance the taste. Compared to other Chinese cuisines, it has a mellower and slightly sweet taste. Sweet and sour is a typical Shanghai taste. Presentation is also a key aspect of Shanghai cuisine, with ingredients being meticulously cut and arranged to create a harmonious color scheme. Interestingly, in the early 20th century, Shanghai families did not regularly include fish in their daily meals despite the city being a port town. Meat was considered a luxury, and meals typically consisted of vegetables, beans, and rice. Families would only consume meat or fish four times a month, on the second, eighth, sixteenth, and twenty-third days, which were known as ''dang hun''. Today, with greater awareness of nutrition, there is a higher demand for low-sugar and low-fat foods, and more vegetables are being incorporated into diets to promote healthier eating habits.


History

Shanghai cuisine is the youngest of the ten major cuisines of China, although it still has more than 400 years of history. Traditionally called Benbang cuisine, it originated in the Ming and
Qing The Qing dynasty ( ), officially the Great Qing, was a Manchu-led Dynasties of China, imperial dynasty of China and an early modern empire in East Asia. The last imperial dynasty in Chinese history, the Qing dynasty was preceded by the ...
dynasties (c. 1368–1840). During the reign of Emperor Jiaqing and Emperor Guangxu of the Qing Dynasty, a food stall was set up in the old city of Shanghai called "Shovel Bang" (). After 1930, as Shanghai's industry and commerce rapidly developed, the main customers of Benbang cuisine were an emerging class of workers. As a result, the proportion of inexpensive dishes in Benbang cuisine began to decrease. In the later part of the 19th century, after Shanghai became a major domestic and international trading port, Benbang dishes underwent substantial change. After the opening of Shanghai port in 1843, sixteen different catering schools opened in Shanghai.
Anhui cuisine Anhui cuisine, alternatively referred to as Hui cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of the Huangshan region in southern Anhui Province. Methods and ingredients An ...
was the first to gain popularity in Shanghai, followed by Suxi cuisine, Cantonese cuisine, Huaiyang cuisine, and Beijing cuisine. In the 1930s, Suxi cuisine was prevalent in almost half of Shanghai's restaurants. Guangdong cuisine was highly popular among both residents of Shanghai and foreigners. As a result of adopting influences from other cuisines, the flavors of Shanghai cuisine became more complex. Western influence in Shanghai cuisine resulted in the development of a unique cooking style known as Haipai cuisine (). At the time, eating Western food was considered fashionable, but Chinese people initially struggled to adapt to certain aspects of Western cuisine, such as rare steak. Western food in Shanghai was influenced by many countries but formed its own distinct characteristics. Russian Shanghai Western food, which typically included one main dish and one soup (such as borscht, bread and butter), became particularly popular in Shanghai due to its economic benefits. Before 1937, there were over 200 Western restaurants in Shanghai, particularly on Xiafei Road and Fuzhou Road. Nowadays, Shanghai's traditional cuisine is usually found only in home-cooked meals and some old Benbang restaurants. Shanghai is now more famous for its numerous exotic restaurants, especially those serving Japanese and French food.


Notable dishes in Shanghai cuisine


Breakfast

Breakfast food in Shanghai is varied and contains foods mainly made from wheat, rice, and flour. Many of them are influenced by
Cantonese Cantonese is the traditional prestige variety of Yue Chinese, a Sinitic language belonging to the Sino-Tibetan language family. It originated in the city of Guangzhou (formerly known as Canton) and its surrounding Pearl River Delta. While th ...
,
Jiangsu Jiangsu is a coastal Provinces of the People's Republic of China, province in East China. It is one of the leading provinces in finance, education, technology, and tourism, with its capital in Nanjing. Jiangsu is the List of Chinese administra ...
, and
Zhejiang ) , translit_lang1_type2 = , translit_lang1_info2 = ( Hangzhounese) ( Ningbonese) (Wenzhounese) , image_skyline = 玉甑峰全貌 - panoramio.jpg , image_caption = View of the Yandang Mountains , image_map = Zhejiang i ...
cuisine, and through historical precipitation, these breakfasts have slowly become favorites of people in Shanghai today. The most classic Shanghai breakfast is called "The Four Warriors" (; ''sy⁵ du⁶ cin¹ kaon¹''). These are the four most popular breakfast choices for Shanghainese. * Glutinous rice rolls (; ''tshy¹ ve⁶'') *
Soy milk Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original ...
(; ''deu⁶ cian¹'') * Chinese cruller (; ''yeu⁶ diau⁶'') * Sesame pancake (; ''du⁶ pin⁵'')


Seafood

Seafood is commonly seen in Shanghai cuisine. These are some popular dishes. * Eel noodles (; ''moe⁶ ng⁶ mi⁶'') – Made with sliced eels and wheat noodles. *Scallion stewed crucian carp (; ''tshon¹ sau¹ ciq⁷ ng⁶'') – The preparation of this common crucian carp dish is quite involved and complex. It requires a significant amount of time to prepare, as the fish must be soaked in vinegar, deep-fried, stewed for a prolonged period, and cooled to make it tender enough to be consumed with all its bones. The difficulty in perfecting this dish, as well as its complexity, led to it being used as a test by families when recruiting a cook. * Shanghai hairy crab (; ''zaon⁶ he⁵ mau⁶ ha⁵'') – A variety of Chinese mitten crab. The crab is usually steamed with ginger, and eaten with a dipping sauce of rice vinegar, sugar, and ginger. Crab meat can be mixed with lard to make ''xiefen'', or consumed in xiaolongbao or with
tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
.Zoobenthos
". The Shanghai Jiuduansha Wetland Nature Reserve (Shanghai), 2014.
* Squirrel-shaped mandarin fish (; ''son¹ tshy⁵ kue⁵ ng⁶'') – This dish features fresh mandarin fish and combines sweet and sour flavors. The fish is deep-fried and has a crispy exterior and soft interior. The dish is yellow and red, and it is displayed in the shape of a squirrel when plated. Hot broth is poured over it, which produces a high-pitched sound. It could be referring to a cooking technique where the addition of hot liquid (like broth) to certain ingredients (perhaps something crispy or dry) results in a distinct sound, typically due to the rapid steaming or bubbling.


Meat and poultry

* Beggar's chicken (; ''ciau⁵ ho⁵ ci¹'' or ''ciau⁵ hua⁵ ci¹'') – Beggar's chicken calls for a chicken wrapped in lotus leaves, encased in mud, and roasted in fire, resulting in a slice of delicious and tender meat. According to a legend, a beggar in the
Qing dynasty The Qing dynasty ( ), officially the Great Qing, was a Manchu-led Dynasties of China, imperial dynasty of China and an early modern empire in East Asia. The last imperial dynasty in Chinese history, the Qing dynasty was preceded by the ...
stole and hid a chicken under mud, hence the name of the dish. * Lion's head (; ''sy¹ tsy⁵ deu⁶'') – This dish gets its name from the shape of the pork meatball resembling a lion's head and the cabbage, or other vegetables, resembling the lion's mane. It is served in two varieties: white (or plain) and red. The red version is cooked with soy sauce and is typically served in a white pot. * Red braised pork belly (; ''ghon⁶ sau¹ gnioq⁸'') – Braised pork belly cooked in Shanghainese soy sauce for a long time, resulting in a lump of juicy and tender meat. * Sweet and sour spareribs (; ''daon⁶ tshu⁵ ba⁶ kueq⁷'') – The fresh pork ribs, which appear shiny and red after being cooked, are traditionally deep-fried, then coated in a sweet and sour sauce. * Dongpo pork () - The pork is typically cut into thick, approximately 5 centimeter (2.0 inch) squares, with an even distribution of fat and lean meat, while retaining the skin.


Noodles

* Shanghai fried noodles (; ''zaon⁶ he⁵ tshau⁵ mi⁶'') – Shanghai fried noodles are fried thick noodles (sometimes
udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usual ...
) with soy sauce. It is most commonly cooked with
bok choy Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage ('' Brassica rapa'' subsp. ''chinensis'') cultivated as a le ...
and pork. * Chilled noodles (; ''lan⁶ mi⁶'') – This dish is a combination of chilled noodles mixed with various sauces and toppings. Traditionally, the noodles are steamed before being cooked for improved flavor. After the noodles are cooled, they are mixed with sesame oil, soy sauce, and
peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout t ...
. People often add additional toppings when making it at home, and commonly use leftover food they have in the fridge. *
Noodle soup Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as ...
(; ''thaon¹ mi⁶'') – Su-style noodles are a common type of noodle soup. There are two different soup bases, and it is typically garnished with various toppings, mostly meat.


Soup

*
Borscht Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukrainian origin, made with red b ...
(; ''lu⁶ son⁵ thaon¹'') – This dish is a combination of tomatoes and beef. It is considered a classic Shanghai dish that incorporates local elements of Shanghai cuisine. Originally introduced to Shanghai from Russia, it has now become a common dish in Shanghai homes.


Snacks

* Shengjian mantou (; ''san¹ ci¹ moe⁶ deu⁶'') or Shengjianbao (; ''san¹ ci¹ pau¹'') – A Shanghai mantou is a round bun filled with pork, similar to a xiaolongbao but thicker due to the addition of yeast. It is pan-fried and topped with sesame seeds and chopped scallions for flavor. * Xiaolongbao (; ''shiau⁵ lon⁶ pau¹'', known locally as ; ''shiau⁵ lon⁶ moe⁶ deu⁶'') – A type of steamed dumpling made with a thin skin of dough and stuffed with pork or minced crab meat, and soup. The delicious soup stays inside the dumpling until it is bitten. * Guotie (; ''ku¹ thiq⁷'') or potstickers – Essentially
Jiaozi ''Jiaozi'' or Gyoza (; ) are a type of Chinese dumpling. ''Jiaozi'' typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. ''Jiaozi'' can be ...
(Chinese dumplings), but rather than being boiled or steamed, they are first fried in oil on one side, then steamed by adding a small amount of water and covering the pan. When the water evaporates, the dumpling is crispy on one side and soft and chewy on the other. Traditionally, guotie is filled with ground pork and finely chopped Chinese scallions or cabbage. *Savory mooncakes (; ''shi¹ gnioq⁸ yuq⁸ pin⁵'') – Mooncakes consumed in other parts of China are usually sweet, with fillings such as sesame seeds, walnuts, and
red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or ...
. However, in Shanghai, during the
Mid-Autumn Festival The Mid-Autumn Festival (for other names, see § Etymology) is a harvest festival celebrated in Chinese culture. It is held on the 15th day of the 8th month of the Chinese lunisolar calendar with a full moon at night, corresponding to mid- ...
, locals consume a savory version of mooncakes filled with meat. This type of mooncake is usually only available at select local restaurants.


Desserts

* Tangyuan (; ''thaon¹ yoe⁶'') – A type of sweet dumpling made of glutinous rice flour and stuffed with black sesame.
Qibao Qibao (; Shanghainese: Tshih4pau2) is a town in Minhang District, Shanghai. Its formation can be traced back to the Five Dynasties and Ten Kingdoms period, to the Northern Song Dynasty. The name comes from the local temple, " Qibao Temple". ...
has a number of tangyuan vendors.


See also

*
Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...
* Haipai cuisine * Jiangsu cuisine * List of Chinese dishes


References


External links

*china.org.c
Top 10 most famous Shanghai snacks
September 12, 2011 {{DEFAULTSORT:Shanghai Cuisine