Shanghai cuisine
| Shanghai cuisine | |||||||||||
| Traditional Chinese | 上海菜 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 上海菜 | ||||||||||
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| Hu cuisine | |||||||||||
| Traditional Chinese | 滬菜 | ||||||||||
| Simplified Chinese | 沪菜 | ||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | Shànghǎi cài |
| Wu | |
| Romanization | [z̥ɑ̃̀hé tsɛ] |
| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | Hù cài |
| Wu | |
| Romanization | [ɦu tsɛ] |
Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine (Chinese: 本帮菜; pinyin: Běnbāng cài; literally: "local cuisine") which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "color, aroma and taste" as its elements like other Chinese regional cuisines, and emphasizes in particular the use of seasonings, the quality of raw materials and original flavors.
Shanghai dishes usually appear red and shiny because they are often pickled in wine. They are cooked using a variety of methods including baking, stewing, braising, steaming and deep-frying. Fish, crab and chicken are made "drunken" with spirits and briskly cooked, steamed, or served raw. Salted meats and preserved vegetables are also commonly used to enhance various dishes. Sugar is an important ingredient in Shanghai cuisine, especially when used in combination with soy sauce. Another characteristic is the use of a great variety of seafood. Rice is more commonly served than noodles or other wheat products.
Shanghai cuisine emphasizes the use of condiments and the importance of retaining the original flavors of the raw ingredients materials. It aims at lightness in flavor and is mellower and slightly sweet in taste compared to some other Chinese cuisines. Sweet and sour is a typical Shanghai taste. An attractive presentation is also important in Shanghai cooking with ingredients being carefully cut and presented with a view to harmonizing colours.
In recent times special attention has been paid to low-sugar and low-fat food, with a good quantity of vegetables and improved nutritional value.
Shanghai cuisine is the youngest among the ten major cuisines of China although it has a history of more than 400 years. Traditionally called Benbang cuisine, it originated in the Ming and Qing dynasties (1368-1840). In the later part of the 19th century, after Shanghai became a major domestic and international trading port, Benbang dishes underwent some substantial changes, adopting influences from other cuisines which added to its complexity.
The Shanghai hairy crab, a variety of the Chinese Mitten Crab, is normally consumed in late autumn. The popular species of crab is a medium-sized burrowing crab that is named for its furry claws, which resemble mittens. Yangcheng Lake hairy crabs—rich in fat and ovaries and identifiable by their green shells and white bottoms—are reputed to be the best-quality hairy crabs, although the prime spawning ground for most hairy crabs around Shanghai is now the area around the Jiuduansha shoals off Pudong in the East China Sea. The crabs are tied with ropes or strings, placed in bamboo containers, steamed and served. When they are properly cooked, the fragrance appeals to diners' palate. Da Zha Xie focuses on bringing out the natural crab flavor. The meat is tender, juicy and delicious. It is usually consumed with vinegar. Locals are also quite fussy about when to consume male crabs and when to consume female crabs. Believed to have the cooling yin (of yin and yang) effect on the body, the female crab roe is regarded as a treasure among locals.
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Wikipedia