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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. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in The History of Chinese cuisine in China can be traced back to the Chinese Stone age, where the cultivation of Rice and the production of Anhui cuisine ( is one of the Eight Culinary Traditions of China. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Fujian cuisine (Chinese 闽菜 POJ: Ban chhai or 福建菜 POJ: Hok-kian chhai is derived from the native Cooking style of the province of Hunan cuisine, sometimes called Xiang cuisine ( consists of the cuisines of the Xiang River region Dongting Lake and western Hunan Province Jiangsu cuisine (Simplified Chinese 苏菜 or 江苏菜 Traditional Chinese 江蘇菜 is one the Eight Culinary Traditions of China. Shandong cuisine ( more commonly known as Lu cuisine ( is one the Eight Culinary Traditions of China. Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine ( is a style of Chinese cuisine originating in Sichuan Province of southwestern Zhejiang cuisine (Chinese 浙菜 or 浙江菜 is one of the Eight Culinary Traditions of China. Beijing cuisine ( is a Cooking style in Beijing, China. It is also formally known as Mandarin cuisine. Chinese imperial cuisine (Chinese 御膳 or 宫廷菜 is derived from a variety of cooking styles of the regions in China mainly Shandong cuisine and Jiangsu cuisine Chinese aristocrat cuisine (Chinese 官府菜 traces its origin to the Ming and Qing dynasties when the Imperial officials stationed in Beijing brought Liaoning cuisine (Chinese 辽菜 or 辽宁菜 is derived from the native cooking styles of the Liaoning region in China, and it is the most famous Northeastern Tianjin cuisine (津菜 or 天津菜 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 East Asian Cuisine which is followed by some believers of Buddhism. Chiuchow cuisine, Teochew cuisine or Chaozhou cuisine or Chaoshan cuisine ( originates from Chaoshan, a region of China in the Hubei cuisine (Chinese 鄂[[wikt 菜|菜]] or 湖北[[wikt 菜|菜]] is derived from the native cooking styles of the Hubei province of China Jiangxi cuisine (Chinese 赣菜 or 江西菜 is derived from the native cooking styles of the Jiangxi province of southern China. Hakka cuisine is the cooking style of the Hakka people who are primarily found in southeastern China ( Guangdong and Fujian) but also may be found in Shanxi cuisine (Chinese 晋菜 or 山西菜 is derived from the native cooking styles of the Shanxi region in China and it is famed for Noodles, its fried The cuisine of Hong Kong is Cantonese cuisine with extensive influences from parts of non-Cantonese-speaking China (especially Chaozhou, Dongjiang, Huaiyang cuisine ( is one of the major traditions of the Cuisine of China. Chinese Islamic cuisine (清真菜 or 回族菜 is the cuisine of the Hui (ethnic Chinese Muslims and other Muslims living in China. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Guizhou cuisine (Chinese 黔[[wikt 菜|菜]] or 贵州[[wikt 菜|菜]] is derived from the native cooking styles of the Guizhou region in China Shaanxi cuisine (Chinese 秦菜 or 陕西菜 is derived from the native cooking styles of northwestern China. The Cuisine of Xinjiang (新疆菜 is the food of the Uyghurs ( Uyghur Yemekliri) known for cooking fiery lamb Kebabs and homemade Macanese cuisine is unique to Macau, China and which consists of a blend of southern Chinese and Portuguese cuisines with significant influences Henan cuisine (Chinese 豫菜 or 河南菜 is derived from the native cooking styles of the Henan region in China Yunnan cuisine ( 滇[[wikt 菜|菜]] Pinyin: Diāncài or 云南[[wikt 菜|菜]] pinyin Yúnnán cài is an amalgam of Han Chinese and American Chinese cuisine refers to the style of food served by certain Chinese Restaurants in the United States. The Burmese Chinese or Chinese Burmese are a group of Overseas Chinese born or raised in Burma (Myanmar 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 a term used in Peru to refer to a style of food produced by the fusion of Creole Limean food with Chinese food brought by Chinese 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 Indian 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 ( Korean: Junghwa yori; hangul 중화요리 hanja 中華料理 is derived from traditional Chinese cuisine but has been strongly 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 people as a prime example of the ethnic diversity of the Culture of Singapore. Cuisines in Taiwan ( POJ: Tâi-oân liāu-lí have several variations The Thai Chinese are an Overseas Chinese community who live in Thailand. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National
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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). ( Postal map spelling: Kiangsu) is a province of the People's Republic of China, located along the east coast of the country Zhejiang ( is an eastern coastal province of the People's Republic of China. What can be called Shanghai cuisine is epitomized by the use of alcohol. Fish, eel, crab, and chicken are "drunken" with spirits and are briskly cooked/steamed or served raw. Salted meats and preserved vegetables are also commonly used to spice up the dish. Salt-cured meat or salted meat, for example Ham, Bacon, or kippered herring, is meat or fish preserved or cured by
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 is an English Umbrella term used to describe two slow braising Chinese cooking techniques hóng shāo ( Traditional Chinese
"Beggar's Chicken" is a legendary dish of Beijing origin [1], called "jiaohua ji" in the Shanghainese dialect, wrapped in lotus leaves and covered in clay. Nelumbo nucifera is known by a number of common names including Indian lotus, sacred lotus, bean of India, and sacred water-lily Clay is a naturally occurring material composed primarily of fine-grained Minerals which show plasticity through a variable range of Water content, and Though usually prepared in ovens, the original and historic preparation involved cooking in the ground. The lion's head meatball and Shanghai-style nian gao are also uniquely Shanghainese, as are Shanghai fried noodles, a regional variant of chow mein that is made with Shanghai-style thick noodle. Lion's head is a dish from the Huaiyang cuisine of eastern China, consisting of large Pork Meatballs (about 7-10 cm in diameter stewed with vegetables Nian gao, Rice cake, Year cake or Chinese new year 's cake is a food prepared from Glutinous rice and consumed in Chinese Shanghai fried noodles is a dish made from Shanghai-style noodles, which can be found in most Chinese food markets Chow mein (also known as chao mian in Chinese-speaking communities is a generic Chinese term for a dish of stir-fried Noodles of which there Lime-and-ginger-flavoured thousand-year eggs and stinky tofu are other popular Shanghainese delicacies. Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine 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 Yangtze River Delta or Yangtze Delta, also called Chang Jiang Delta, or the Golden Triangle of the Yangtze ( Hanyu Pinyin:) generally The most famous local delicacy is Shanghai hairy crab. Chinese mitten crab, Eriocheir sinensis, also known as the big binding crab (大閘蟹 and Shanghai hairy crab (上海毛蟹 is a medium-sized
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 smaller than the typical baozi or mantou elsewhere. Shanghai ( 上[[wikt 海|海]] is the largest city in China in terms of population and one of the largest urban areas in the world with over 20 million Xiǎolóngbāo also known as soup dumpling is a type of Baozi (filled Bun or Bread -like item from Eastern China, including Shengjian mantou are a type of small pan-fried Baozi which is a specialty of Shanghai. Mantou sometimes known as Chinese steamed bun, is a kind of steamed Bun originating from China.
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.
Unlike Cantonese or Mandarin cuisine, Shanghainese restaurant menus will sometimes have a dessert section.
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). Xiǎolóngbāo also known as soup dumpling is a type of Baozi (filled Bun or Bread -like item from Eastern China, including 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. Shengjian mantou are a type of small pan-fried Baozi which is a specialty of Shanghai. Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu
A typical breakfast combination is youtiao, a dough-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. Youtiao, you char kway, or yau ja gwai, sometimes known in English as Chinese cruller or fried bread stick, Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from
Typical Shanghainese breakfast
In Shanghainese cuisine, cí fàn tuán (糍饭团) is sometimes consumed together with soy milk as breakfast. Cí fàn tuán (糍飯糰 is a kind of food in Chinese cuisine, originated in Shanghai. Soy milk (also called soya milk, soybean milk, or soy juice) and sometimes referred to as soy drink/beverage is a beverage made from
Crispy chicken
One of the local favourites in Shanghai is Shanghai crispy chicken. 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.
See also
References
- ^ Lo, Eileen Yin-Fei (1999). Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible "Chinese Classics", The Chinese Kitchen, calligraphy by San Yan Wong, 1st Edition, New York, New York: William Morrow and Company, 416. ISBN 0-688-15826-9.
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