Shanghai cuisine, known as Hu cai (滬菜 in pinyin: hù cài) among the Chinese, is one of the most popular and celebrated cuisines in China. Anhui cuisine (Chinese: 徽菜) is one the Eight Culinary Traditions of China. ... Cantonese cuisine (Chinese: 粵菜; Hanyu Pinyin: ) originates from the region around Canton (Guangzhou) in southern Chinas Guangdong province. ... 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. ... Sichuan Cuisine or Szechuan Cuisine (川菜, pinyin: chuān cài), originating in the Sichuan province of western China, has an international reputation for being spicy and flavorful. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ... Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine (潮州菜; pinyin: Cháozhōu cài) originates from Chiuchow (now called Chaozhou), a city of China in Guangdong Province, not far from Canton. ... Hakka people are migratory tribes of ethnic Han people originated from central China. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Hong Kong-style western cuisine (Chinese: 港式西餐; Cantonese IPA: , Jyutping: gong2 sik1 sai1 caan1; Mandarin Pinyin: GÇŽng ShÄ« XÄ« Cān) is a style of American and European cooking served by some Chinese restaurants, including cha chaan teng, in Hong Kong, as well as places where many Hong Kong residents... 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. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Mandarin cuisine or Beijing cuisine (Chinese: 京菜; pinyin: ) is a cooking style in Beijing, China. ... Also known as Dong Bei (Dong = East, Bei = North in Mandarin) cuisine, the food of Northern China relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... Several Taiwanese snacks bought from food stalls at the Shilin Night Market, Taipei. ... Yunnan cuisine is an amalgimation of Han and Chinese minority cuisines. ... American Chinese cuisine is a unique style of cooking served by Chinese restaurants in the United States. ... 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. ... There are many types of Chinese food here in the Philippines because of the inhabitants residing in the country. ... Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to East Indian tastes. ... Indonesian Chinese Cuisine is characterized by the mixture of Chinese with local Indonesian style. ... 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, Baba-Nyonya (峇峇娘惹) and Straits Chinese (土生華人; named after the Straits of Malacca) are terms used for the descendants of the early Chinese immigrants to the Nusantara region, including both the British Straits Settlements of Singapore, Malacca and Penang and the Dutch-controlled island of Java among other places, who have... The cuisine of Singapore is often viewed by her population as a prime example of the ethnic diversity of the culture of Singapore. ... Hanyu Pinyin (Simplified Chinese: 汉语拼音; Traditional Chinese: 漢語拼音; Hanyu Pinyin: , lit. ...

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: 江苏; Traditional Chinese: 江蘇; 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 (Chinese: 浙江; Hanyu Pinyin: ; Wade-Giles: Che-chiang; Postal System Pinyin: 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. A typical Shanghai household will consume sugar at the same rate as soy sauce, even excluding pastry baking. Non-natives tend to have difficulty identifying this usage of sugar and are often surprised when told of the "secret ingredient."

"Beggar's Chicken" is a legendary dish wrapped in lotus leaves, covered in clay and oven baked to steamy, tasty perfection - in olden times, it was baked in the ground. Lime-and-ginger-flavoured "1,000-year-old" eggs are another popular Shanghainese creation. The braised meat ball and the Smelly Tofu are also uniquely Shanghainese.

Facing the East China Sea, seafood in Shanghai is very popular. Locals though favor freshwater fish 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 very little (which makes them a target of mockery from other Chinese), and hence the servings are usually quite small. A famous snack in Shanghai, in Mandarin: Xiao Long Bao (literally: "small steamer buns;" in the local Shanghainese dialect: "sho lonpotsi" or "sho lonmeudou") cooked in a small bamboo steamer, is now popularized throughout China as a Dim Sum. Xiao Long Bao, sometimes referred to as a soup dumpling, is a small meat-filled steamed bun unique because it contains soup stock, adding a sensual, surprising effect when eaten. Xiaolongbao, literally little basket bun , is a type of baozi (filled bun or bread-like item) from Shanghai, China. ... Shanghainese (上海话; pinyin: ShànghÇŽihuà, lumazi: Zanheireiwo, Shanghainese in IPA: ), sometimes referred to as the Shanghai dialect, is a dialect of Wu Chinese spoken in the city of Shanghai. ... Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term, is usually a light meal or brunch, eaten sometime...

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. Geographic scope of East Asia East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ...

Unlike Cantonese or Mandarin cuisine, Shanghainese restaurant menus will sometimes have a dessert section.

Shanghai Foods

Sheng Jian ("Sanci" - in Shanghainese)

Locals often go to "Xiao Yang Sheng Jian", which is a tiny little stall which sells pork buns, for the best xiaolongbao (small steamer bun). It also sells other types of dumplings, such as Sheng Jian Bao (生煎包 literally "fried bun") and Guo Tie (pot sticker) - all eaten dipped in black vinegar. Xiaolongbao, literally little basket bun , is a type of baozi (filled bun or bread-like item) from Shanghai, 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 Cí fàn tuán in a traditional Chinese steaming basket Cí fàn tuán (Chinese: 糍飯糰 (Traditional) , 糍饭团 (Simplified)) is a kind of food in Chinese cuisine, originated in Shanghai. ... Soy milk (also called soymilk, soya milk, soybean milk, soy bean milk, soy drink, or soy beverage) is a milk-like product made from soybeans. ...

See also

• Cuisine
• Cooking