NationMaster - Encyclopedia: Shanghai cuisine

Shanghai cuisine (上海菜), also known as Hu cai (滬菜, pinyin: hù cài) is a style of Chinese cuisine, and is a popular and celebrated cuisine among the Chinese in China. The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ... Anhui cuisine (Chinese: å¾½èœ) is one of the Eight Culinary Traditions of China. ... Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). ... Fujian cuisine is derived from the native cooking style of the province of Fujian, China. ... Hunan Cuisine, sometimes called Xiang Cuisine (湘菜 pinyin xiāng cài), consists of the cuisines of the Xiangjiang region, Dongting Lake and western Hunan Province, in China. ... This page meets Wikipedias criteria for speedy deletion. ... Cuisine of Shandong. ... Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine (Chinese: ) is a style of Chinese cuisine originating in Sichuan Province of southwestern China which has an international reputation for being hot and numbing (éº»è¾£), because of the common ingredient Sichuan peppercorn (èŠ±æ¤’). Although the region Sichuan is now romanized as Sichuan, the cuisine is... Zhejiang cuisine (Chinese: æµ™èœ or æµ™æ±Ÿèœ) is one of the Eight Culinary Traditions of China. ... Beijing cuisine (Chinese: ; pinyin: jÄ«ngcÃ i; lit. ... Chinese imperial cuisine is is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. ... Chinese aristocrat cuisine traces its origin to the Ming dynasty and the Qing dynasty when the imperial officials stationed in Beijing brought their private chefs and such different variety of culinary styles mixed and developed overtime and formed an unique breed of its own, and thus the Chinese aristocrat cuisine... Liaoning cuisine is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Chinese cuisine. ... Tianjin cuisine is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (æ½®å·žèœ; pinyin: ChÃ¡ozhÅu cÃ i) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hubei cuisine is derived from the native cooking styles of the Hubei region in China. ... Jiangxi cuisine is derived from the native cooking styles of the Jiangxi region in China. ... Hakka cuisine is the cooking style of the Hakka, and originally came from southeastern China (Guangdong and Fujian). ... Shanxi cuisine is derived from the native cooking styles of the Shanxi region in China, and it is famed for noodles and its sour taste. ... Huaiyang cuisine is one the Cuisine of China. ... Due to the majority Muslim population in western China, many Chinese restaurants cater to Muslims or cater to the general public but are run by Muslims. ... Northeastern Chinese cuisine (ä¸œåŒ—èœ; pinyin: dÅngbÄ›i cÃ i), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Guizhou cuisine is derived from the native cooking styles of the Guizhou region in China. ... Shannxi cuisine is derived from the native cooking styles of the northwestern region in China. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Several Taiwanese snacks bought from food stalls at the Shilin Night Market, Taipei. ... This article or section does not cite its references or sources. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine refers to the style of food served by Chinese restaurants in the United States. ... Burmese Chinese cuisine is based on Chinese cuisine, particularly from Yunnan, Fujian, and Guangdong Provinces, with local influences. ... Canadian Chinese cuisine or Can/Chinese is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. ... Caribbean Chinese cuisine is a popular style of food resulting from a fusion of Chinese and West Indian cuisines. ... Chifa is the name given to Peruvian-Cantonese cuisine. ... There are many types of foods in the Philippines because of inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to South Asian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... Korean Chinese cuisine is derived from mainland Chinese cuisine but has been strongly influenced by local ingredients in such as way that it can be regarded as being more Korean than Chinese. ... The cuisine of a country is generally a microcosm of the nation and Malaysian cuisine reflects the multi racial aspects of Malaysia. ... Peranakan or Nonya cuisine combines Chinese, Malay and other influences into a unique blend. ... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... The Thai Chinese is a group of overseas Chinese born in Thailand. ... Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ... This article does not cite any references or sources. ...

1 Cuisine
2 Shanghai Foods
3 See also

Cuisine

Shanghai does not have a definitive cuisine of its own, but refines those of the surrounding provinces (mostly from adjacent Jiangsu and Zhejiang coastal provinces). What can be called Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and usually served raw. Salted meats and preserved vegetables are also commonly used to spice up the dish. Jiangsu (Simplified Chinese: æ±Ÿè‹; Traditional Chinese: æ±Ÿè˜‡; Hanyu Pinyin: ; Wade-Giles: Chiang-su; Postal System Pinyin: Kiangsu) is a province of the Peoples Republic of China, located along the east coast of the country. ... Zhejiang (also spelled Chehkiang or Chekiang) is an eastern coastal province of the Peoples Republic of China. ... Salt-cured meat or salted meat, for example ham, bacon or kippered herring, is meat or fish preserved or cured by salt or brine. ...

The use of sugar is common in Shanghainese cuisine and, especially when used in combination with soy sauce, effuses foods and sauces with a taste that is not so much sweet but rather savory. Non-natives tend to have difficulty identifying this usage of sugar and are often surprised when told of the "secret ingredient." The most notable dish of this type of cooking is "sweet and sour spare ribs" ("tangcu xiaopai" in Shanghainese).

"Red cooking" is a popular style of stewing meats and vegetables associated with Shanghai. Red cooking (Traditional Chinese: ç´…ç‡’; pinyin: hÃ³ng shÄo; or Traditional Chinese: æ»·; pinyin: lÇ”), sometimes called Chinese stewing, red stewing or red braising, and similar in technique to flavour potting, is a popular Chinese cooking technique associated with the eastern Chinese provinces of Jiangsu and Zhejiang. ...

"Beggar's Chicken" ("jiaohu ji" in Shanghainese) is a legendary dish wrapped in lotus leaves, covered in clay, and oven baked - in olden times, it was baked in the ground. Lime-and-ginger-flavoured thousand-year eggs are another popular Shanghainese creation. The braised meatball and stinky tofu are also uniquely Shanghainese. Look up lotus in Wiktionary, the free dictionary. ... The Gay Head cliffs in Marthas Vineyard are made almost entirely of clay. ... Alternative Chinese name Chinese: Literal meaning: pine-patterned egg Thai name Thai: Vietnamese name Vietnamese: Century egg, also known as preserved egg, hundred-year egg, thousand-year egg and thousand-year-old egg is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of... Swedish meatballs A meatball is a generally spherical mass of ground meat and other ingredients, such as bread or breadcrumbs, minced onion, various spices, and possibly eggs, cooked by frying, baking, steaming, or braising in sauce. ... Stinky tofu is a form of fermented tofu, which, as the name suggests, has a strong odor. ...

Facing the East China Sea, seafood in Shanghai is very popular. However, due to its location among the rivers, lakes, and canals of the Yangtze delta, locals favor freshwater produce just as much as saltwater products like crabs, oysters, and seaweed. The most famous local delicacy is Shanghai hairy crab. Binomial nomenclature Eriocheir sinensis Edwards, 1854 The Chinese mitten crab (Eriocheir sinensis), also known as Shanghai hairy crab, is a small crab found in the coastal estuaries of eastern Asia from Korea in the north to the Fujian province of China in the south. ...

Shanghainese people are known to eat in delicate portions (which makes them a target of mockery from other Chinese), and hence the servings are usually quite small. For example, famous buns from Shanghai such as the xiaolong mantou (known as xiaolongbao in Mandarin) and the shengjian mantou are usually about four centimetres in diameter, much small than the typical baozi or mantou elsewhere. The xiaolongbao is a steamed, meat-filled bun with unleavened skin. The shengjian mantou is a pan-fried, meat-filled bun. Pumpkin baozi A baozi (Chinese: ; Pinyin: ), or simply known as bao or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... Shanghai (Chinese: ; pinyin: ; Wu (Long-short): ZÃ¥nhae; Shanghainese (IPA): ), situated on the banks of the Yangtze River Delta in East China, is the largest city of the Peoples Republic of China and the seventh largest in the world. ... Xiaolongbao (literally little basket bun; also known as soup dumpling) is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi. ... Shengjian mantou (literally raw-fried buns), are a type of small, pan-fried baozi which is a specialty of Shanghai. ... Pumpkin baozi A baozi (Chinese: ; Pinyin: ), or simply known as bao or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. ... Mantou or man tou (Simplified Chinese: é¦’å¤´; Traditional Chinese: é¥…é ; pinyin: ), sometimes known as Chinese steamed bun, is a kind of steamed buns typically served in Northern Chinese cuisine. ... Xiaolongbao (literally little basket bun; also known as soup dumpling) is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi. ... Shengjian mantou (literally raw-fried buns), are a type of small, pan-fried baozi which is a specialty of Shanghai. ...

Due to the rapid growth of Shanghai and its development into one of the foremost East Asian cities as a center of both finance and contemporary culture, the future of Shanghai cuisine looks very promising^{[citation needed]}. East Asia Geographic East Asia. ...

Unlike Cantonese or Mandarin cuisine, Shanghainese restaurant menus will sometimes have a dessert section^{[citation needed]}.

Shanghai Foods

Sheng Jian ("Sangji" - in Shanghainese)

Breakfast is commonly bought from corner stalls which sells pork buns, for the best xiaolongbao (small steamer bun). These stalls also sell other types of buns, such as Shengjian mantou (生煎饅頭, literally "fried bun") and Guo Tie (fried jiaozi), all eaten dipped in black vinegar. Xiaolongbao (literally little basket bun; also known as soup dumpling) is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi. ... Shengjian mantou (literally raw-fried buns), are a type of small, pan-fried baozi which is a specialty of Shanghai. ... For other uses, see Jiaozi (disambiguation). ... For other uses, see Jiaozi (disambiguation). ...

A typical breakfast combination is youtiao, a bread-like food that is deep fried in oil until crisp and is eaten in all parts of China, wrapped in thick pancake, accompanied by soy milk. Pieces of Youtiao Youtiao (Traditional Chinese: , Simplified Chinese: ; pinyin: YÃ³utiÃ¡o; literally oil strip), sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and is usually eaten for breakfast. ... A can of Yeos soy milk, poured into a glass Soymilk (also called soya milk or soybean milk, and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. ...

Typical Shanghainese breakfast

In Shanghainese cuisine, cí fàn tuán (糍饭团) is sometimes consumed together with soy milk as breakfast. Many pieces of CÃ fÃ n tuÃ¡n in a traditional Chinese steaming basket CÃ fÃ n tuÃ¡n (Chinese: ç³é£¯ç³° (Traditional) , ç³é¥å›¢ (Simplified)) is a kind of food in Chinese cuisine, originated in Shanghai. ... A can of Yeos soy milk, poured into a glass Soymilk (also called soya milk or soybean milk, and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. ...

Crispy chicken

One of the local favourites in Shanghai is Shanghai crispy chicken^{[citation needed]}. Crispy chicken is made by first boiling the body of a chicken until its flesh is tender, then roasting it for long periods of time or until the skin goes dry and crispy.

Contents

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Shanghai Foods

Sheng Jian ("Sangji" - in Shanghainese)

Typical Shanghainese breakfast

Crispy chicken

See also

Cuisine