Shanghai cuisine: restaurants, cuisine and special dishes in Shanghai

The cuisine of Shanghai is not one of the eight major cuisines of China, but Shanghai is an ideal city to enjoy all types of food. Indeed in Shanghai are high-class restaurants that represent all worthy kitchens in China and all the kitchens of the world. It is also widely diffused the fusion cuisine: the Shanghai chefs are always ready to take the best aspects of international cuisine and make them their own.

The cuisine of Shanghai is mainly characterized by its light taste and pays many attention to the aesthetics of the dishes. The main dishes are based on sea fish and freshwater fish, white meat, game and seasonal vegetables. The cooking methods most used are: flipping, frying and parboiling. There are also spicy tasting, heavy, sour taste, and many flavors mixed. The general characteristics and applicants that the taste is always delicate and the ingredients are left to very natural. Among the most popular Shanghainese dishes include: Shrimp eggs with dawusen sea cucumbers, eggs fried crab, the kousansi, bamboo sprouts with turnips, braised black carp's tail, fried bamboo shoots, chicken Guifei (imperial concubine), the mandarin fish in sweet and sour sauce with pine nuts, eggplant sauteed with soy sauce, the sauteed vegetables with crab meat.

Snacks are a characteristic feature of Shanghai food. These snacks can be found everywhere, both in modern shopping malls and in restaurants in the traditional way. They were born from a combination of snacks throughout various parts of China and are characterized by a particular local style. Among the most famous Shanghai snacks we can remember mantou (steamed bread), the long pancakes, soy milk, ravioli, glutinous rice, breads, steamed dumplings stuffed with meat, spaghetti, the rice cake stuffed pork chops and soup of cereals.